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Sweating in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate. Sweating usually results in tender, sometimes translucent, pieces. Sweating is often a preliminary step to further cooking in liquid; onions, in particular, are often sweated before including in a stew. This differs from sautéing in that sweating is done over a much lower heat, sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place.
|Wikibooks has a book on the topic of: Cookbook:Sweat|
- 180 Kitchen: 180 Tips, Recipes and More. Matt Stone. pp. 63–. ISBN 978-1-300-47594-1.
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- Sweating - Braising - Frying
- How to Sweat Vegetables
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