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.
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?
Sweating: Cooking food by covering it with liquid and barely simmering in order to bring out a more intense flavor.
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Responsible for the heat of the chili causing watery eyes, a runny nose, sweating and burning.
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'.
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.
Mirepoix - Many cooking preparations, particularly braises, stews, roasts, and soups, call for sweating various mixtures of chopped aromatic vegetables before liquid is added.
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.
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Slowly sweat off the onion, garlic and green peppers in the olive oil for about 10 minutes. After sweating, cover to stew very gently for about 15 minutes, stirring occasionally. This breaks down the green pepper to a more palatable form.
In a lotion or salve, it is useful for treating sores and skin eruptions, excessive sweating, and for stopping bleeding in all cuts. Chewing the fresh leaves soothes mouth sores and sore throats, as will sage tea.
For less fatty foods, any type of deglazing liquid can be used to blend with the vegetable or meat juices. When deglazing a pan, try briefly sweating onions, garlic, or shallots in the pan before adding the liquid, ...
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.
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 ...
 See also: Sweat, Cooking, Water, Oil, Sauce
  
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