Sweatingedit
From Cooking Wiki
Sweating is a method of cooking whose purposes are primarily to soften food without browning it and to release flavors and moisture.
Contents |
[edit] Materials Needed
- A pan
- Fat (ie: clarified butter, oils)
[edit] How to Sweat
In order to sweat, food must be placed in a pan large enough to fit everything without having multiple layers—in other words, all of the food should ideally be in contact with the cooking surface. There should also be just enough fat to coat the bottom of the pan lightly. The most commonly used fats include clarified butter and olive oil, though most fats will do.
With the fat and food in the pan, place over low heat, cover, and allow to soften. Steam will condense on your covering (lid, foil, parchment, etc.) and drip back down onto the food. You may also consider lightly sprinkling with salt to further draw out, or "sweat", your food.
