Sweating

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Sweating chopped vegetables (here when preparing a minestrone)

With sweat the short is cooking of vegetables in a small amount of fat called a low heat. The vegetables "sweat out" their juice and slowly cook. Onions and shallots become glassy, ​​golden yellow and soft without browning, and no roasted aromas are created. When sweating the vegetables in the cookware used (pan or saucepan with the heaviest possible bottom) should be turned or stirred several times or frequently.

Sweating is the term used to describe the heating of wheat flour in hot fat when preparing roux , which should be done with constant stirring.

literature

  • Andreas Neubauer, Michael Wissing: The cookbook. 400 recipes for every day (=  cooking & pampering ). 1st edition. Gräfe and Unzer, Munich 2011, ISBN 978-3-8338-2308-4 , p. 12 ( limited preview in the Google book search).