Sweating
Sweating (German: Anschwitzen) means gently cooking onions, vegetables or spices in a little fat over medium heat without letting them take on colour.
Origin
The term comes from classic kitchen language. As the vegetables sweat, moisture escapes from them. The technique is the first step of many sauces, soups, risottos and braises and lays down the aromatic base. In French it is called “suer”.
How to
Heat butter or oil over medium heat, add finely chopped onions and salt them lightly, as the salt draws out water. Stir now and then until the onions are translucent and soft. Whole spices such as caraway release their aroma into the fat particularly well at this stage. Add garlic later, because it burns quickly.
Common mistake
Too much heat: the onions brown and turn bitter instead of sweet and soft. If you want colour and roasted flavour, you are sautéing, which is a different technique.
The right tool
An uncoated pan that holds heat evenly works best here: our Premium Stainless Steel Pan.
Related terms
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