Sweating
Cooking aromatics gently in fat over low heat without browning to soften and release moisture.
What You're Doing
Cooking aromatics gently in fat over low heat without browning. The slow heat softens cell walls and draws out moisture, building a flavour base for soups, sauces, and braises.
Visual Cues
Look for these signs to know your technique is working:
- Vegetables softening without colour change
- Moisture beading on surface of aromatics
- Ingredients becoming translucent
- Gentle sizzle, never a hard sear
Why It Works
Gentle heat breaks down cell walls, releasing water and natural sugars without triggering the Maillard reaction. This creates a sweet, mellow foundation that would taste harsh if browned too quickly.
Failure Modes
Avoid these common problems:
- Heat too high - aromatics start browning
- Not enough fat - vegetables stick and scorch
- Skipping the lid - moisture escapes too fast
- Cutting too large - vegetables don't soften evenly
Requirements & Guidelines
- Keep heat low — no colour should develop
- Cover the pan to trap steam and speed softening
- Stir occasionally to ensure even cooking
Recipes Using This Technique
Technical Details (CKL)
pan "skillet" 30cm
heat pan to 120C
apply "oil" to pan
apply "onion" to pan
wait 8min