Sweating Vegetables

Perhaps the least appetizing of culinary terms, sweating means cooking food, usually chopped vegetables, in a little oil without browning it.

Most foods contain some natural oil or moisture, which is where a lot of their flavor is stored. When they’re cooked, the heat makes the food release that moisture and flavor. As the food softens, the moisture is released onto the surface of the food, coating it and giving it a sheen that makes it look as though it’s sweating. Sweating vegetables is typically done at the start of a recipe so that the softened vegetables and the flavor they release serve as a delicious base for the rest of your dish.

Some recipes use the terms sweat and saute interchangeably, but they’re quite different. Sautéing is done at a higher temperature with a goal of browning or finishing a dish, while sweating is a step in a longer cooking process.


Sauté Pan

Wooden Spoon

The tools section may contain affiliate links to products we know and love.

10 Trackbacks / Pingbacks

  1. Spiced Butternut Squash Soup – Cooking Clarified
  2. Soup Tips | Chicken & Black Bean Soup – Cooking Clarified
  3. Parsnips 101 | Cream of Parsnip Soup – Cooking Clarified
  4. Creamy Broccoli Soup with Mushrooms
  5. How to Make Chowder | Shrimp & Corn Chowder – Cooking Clarified
  6. Mirepoix – Cooking Clarified
  7. How to Make a Roux | Shrimp & Andouille Sausage Gumbo – Cooking Clarified
  8. Beef Stew 101 | Beef Stew – How to Make Beef Stew Cooking Clarified
  9. Mushroom Camembert Risotto | Three Tips for Perfect Risotto – Cooking Clarified
  10. Tips for Making Homemade Chicken Noodle Soup – Cooking Clarified

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.