Difference between revisions of "Sweating"
Jump to navigation
Jump to search
| Line 15: | Line 15: | ||
Sweating is exactly like [[sauteing]], except you're trying to heat the food through without browning it. If you've ever seen an instruction in a recipe to cook onions until they were translucent, or cook garlic until it was fragrant but not browned, this is what they wanted you to do. | Sweating is exactly like [[sauteing]], except you're trying to heat the food through without browning it. If you've ever seen an instruction in a recipe to cook onions until they were translucent, or cook garlic until it was fragrant but not browned, this is what they wanted you to do. | ||
| − | [[Category:Techniques]][[Category:Savory]] | + | [[Category:Techniques]][[Category:Savory]] [[category:Cooking Basics]] |
Latest revision as of 20:01, 8 September 2008
Contents
Purpose[edit]
To cook things in a small amount of fat slowly without browning.
Equipment[edit]
To saute something, you need need a pan, a few tablespoons of fat, and a medium burner.
Technique[edit]
- Add your fat to the pan, and turn the burner to medium.
- When the oil appears to be significantly less viscous than what's in the bottle, add the items you need to cook to the pan.
- Keep them moving enough so they won't brown.
- Cooking time varies considerably depending on ingredient, size, cut and purpose. When it's cooked to your liking, remove from the pan.
Considerations[edit]
Sweating is exactly like sauteing, except you're trying to heat the food through without browning it. If you've ever seen an instruction in a recipe to cook onions until they were translucent, or cook garlic until it was fragrant but not browned, this is what they wanted you to do.
