A gentle cooking technique where vegetables are cooked slowly over low heat with a small amount of fat, usually covered, to release their natural moisture without browning. The process softens vegetables and concentrates their flavors.
The culinary term derives from the literal 'sweating' that occurs as vegetables release their cellular moisture when heated gently. This French technique became standard in classical European cooking, with the term entering English culinary vocabulary in the 20th century.
Sweating is the foundation of flavor building in countless dishes—it's how you coax out the natural sugars and aromatics from onions, celery, and carrots without the harsh edges that browning can create. The covered pan creates a mini steam environment that helps vegetables cook in their own juices, creating a sweet, mellow base for soups, sauces, and braises.
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