Sweating in cooking is the addition of dry heat to effect a change in vegetables. Sweating vegetables usually results in tender, more translucent pieces and is used further in various culinary preparations.
Sweat
To cook gently, usually in butter or oil, without browning or frying.
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Sweat
Cook food slowly over a gentle heat in butter or oil in a covered pan until the juices just start to run, eg sweat the chopped carrots and onions.
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Sweating Vegetables
How To Sweat Vegetables
Sweating is supposed to be something we do when we play sports. What in the world does it have to do with cooking?
Sweat - a method of cooking vegetables in simmering butter; also called "fat steaming." ...
Sweat: To slowly cook vegetables in a covered pan until they are soft, but still hold their shape. This is often done with onions or garlic.
Sweat - To cook foods, usually chopped vegetables, over medium heat until they exude some of their moisture which, in turn, steams and softens the food without browning.
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Sweat - to cook vegetables in a little oil until they soften but not brown.
Sweet pepper - UK, same as Bell pepper US and Capsicum AU.
Swiss chard - US, same as Silverbeet AU UK.
Sweat: When foods, usually vegetables, are cooked over low heat in a small amount of fat (usually butter), drawing out juices to develop their full flavor.
Sweat
To cook vegetables very slowly in a little fat and their own steam so they soften but do not brown.
Sweet chestnut ...
Sweating: Cooking food by covering it with liquid and barely simmering in order to bring out a more intense flavor.
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Sweat: Consists of putting buttered parchment paper on top of vegetables in a pan, covering the pan with a lid, and letting them cook until softened.
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SWEAT
To cook vegetables in fat over gentle heat so they become soft but not brown, and their juices are concentrated in the cooking fat. If the pan is covered during cooking, the ingredients will keep a certain amount of their natural moisture.
sweat: To cook in fat under a lid without colouring the foods
syllabub: A cream dessert flavoured with a liquor
syneresis: The squeezing out of liquid from an over cooked protein, eg scrambled eggs ...
Sweat
To cook aromatic vegetables or other food, over low heat in a small amount of fat, usually in a covered pan or pot.
Tang ...
Sweat - To cook foods over gentle heat, usually covered or partly covered, until they release their moisture.
Sweat - A cooking technique whereby ingredients are cooked in a small amount of fat over low heat and then covered. This method allows the food to soften without browning and retain the natural juices.
Sweat
Cooking a food, usually vegetables, in a small amount of fat, usually covered over low heat without browning the food until it becomes softened and releases moisture; ...
Sweat the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.
Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.
Sweat: To cook an item, usually vegetables, in a covered pan in a small amount of fat until it softens and releases moisture.
Sweetbreads: The thymus glands of young animals, usually calves, but possibly lambs or pigs. Usually sold in pairs of lobes.
Sweat
Cooking vegetables over low heat in a small amount of fat to release their moisture, flavor and to have them look translucent..
Thin ...
Sweat - To cook vegetables in minimum fat or liquid - covered, over gentle heat so they become soft but not brown, and their juices are concentrated in the cooking liquid.
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To cook vegetables very slowly in a little fat and their own steam so they soften but do not brown. Swedish Meatballs ...
Sweating
A related cooking method, called a sweat, starts with the same raw materials as a sauté (a pan and some fat), but uses a low heat. The purpose of the sweat is simply to soften the food, not brown it as in a sauté.
A very strong, saltless, chicken stock produced by sweating chicken trimmings in butter with mushrooms, covered with white stock, and reduced by boiled slowly for an hour. A French word meaning 'bell'.
The procedure though is fairly standard sweating onions in butter, adding the rice which continues to sweat for a few moments, and then adding small amounts of hot liquid in stages.
Sweat the garlic and shallot down until they caramelize. Add the bay leaves then the assorted mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the mixture with flour to tighten up.
Ice Buckets that are not insulated will have a tendency to "sweat" on the outside, causing moisture to collect on the outer surface and drop below. Insulated Ice Buckets do not sweat and will provide a longer lasting method for storing ice.
But it is amazing how many people live off adrenaline, driving home from work each day sweating it out because they don't have one earthly idea what's for dinner. If you have a plan, the world is your oyster.
But before you give up and mail that Christmas sweater instead, here are some helpful tips to ensure your holiday goodies make it through the shipping process intact: ...
Perfect Pasta With No Watching and No Sweating Handle
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The only areas of the human exterior that do not sweat are the nailbeds, eardrums, the bulbous end of the penis, and part of the lips.
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The name “epazote' comes from the Nahuatl words, epote, meaning disagreeable or foul, and epatzotl, meaning “sweat,' reflecting its strong aroma. The Swedes call it citronmalla, because of its lemony undertones.
Reduce the heat to medium low, and allow it to sweat until it is translucent, about 10 to 15 minutes. Add the flour, and stir to combine.
Perfectly refreshing and sustaining without making you sweat. Make a hearty vegetarian salad (like Jane’s Great Salad) or try one of the three meaty salads below.
Recipes: Idaho Salad, Salade Niçoise, and Chicken Milanese ...
The latter name is generally accepted to have Arabic origin; it has been proposed to derive it from Andalusian Arabic abu buraq 'father of sweat' (standard Arabic abu araq [أبو عرق]) or from abu huras 'father of roughness'.
This is the name we give to our “roll-up-the-sleeves and get-involved' ethical program. Sustained investments of know-how, sweat and passion as well as dependable funding really does make a difference to cocoa communities in Ghana and St Lucia.
Lardons are small, chunky strips of fat bacon or pork fat (smoked or unsmoked) used to flavour dishes such as quiches or salads or they can be sweated with onions as a base for soup.
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This technique is also applied to eggplant to remove bitter flavors and alter the texture of the plant, and also when sweating aromatic ingredients such as onion or garlic over low heat to draw out their moistures and soften them.
A strong heat is applied for about two hours so as to make the saffron "sweat," and a gentler temperature for a further period of twenty-four hours, the cake being turned every hour so that every part is thoroughly dried.
Butter comes in two forms salted and unsalted (sweet). The characteristics to look for in a good butter at room temperature are that it is dense with no air bubbles, should not be lumpy, sticky or brittle, and no sweating......More on Butter ...
Du Barry: containing cauliflower, cràme Du Barry is a pureed cauliflower soup
duchesse: pureéd potatoes that have been enriched with egg yolks and piped from pastry bag
duxelles: a savory paste of minced mushrooms, herbs and shallots, sweated ...
 See also: Cooking, Water, Vegetable, Sauce, Fruit
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