The Wheeling Gourmet by Nicolas Steenhout

4 February 2009

To cook over low heat with a little oil or butter until the ingredient, usualy vegetables, is soft and transluscent.

This is called "to sweat" because the ingredients tend to release their juices, as if they were sweating.

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Tags: Butter, Oil, Vegetable
This entry was posted on Wednesday, February 4th, 2009 at 18:37 and is filed under Glossary. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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