Sweating (cooking)

Sweating in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate.

[a] This differs from sautéing in that sweating is done over a much lower heat,[2] sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place.

[5] In Italy, this cooking technique is known as soffritto, meaning "sub-frying" or "under-frying".

[1] In Italian cuisine, it is a common technique and preliminary step in the preparation of risotto, soups and sauces.

[1] This cooking article about preparation methods for food and drink is a stub.