Techniques › Heat and cooking methods
Sweating
Beginner Heat and cooking methods
Sweating is cooking onions and other aromatics gently so they soften without browning.
Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.
How do you do it?
1Medium-low heat, a little fat and a pinch of salt.
2Stir now and then until soft and translucent, 5–10 minutes.
Why does it work?
Salt draws out moisture; gentle heat softens the vegetables and makes them sweet without the browned flavor — good for soups and sauces where you want a clean taste.
What are the common mistakes?
- Heat too high — they brown or burn.
Still stuck? Watch someone do it on YouTube.
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