What You Need to Know
Sweating at ≤ 90 °C for 20–30 minutes allows water to evaporate while volatile compounds diffuse into the cooking fat, promoting the gentle hydrolysis of sugars and amino acids. This non‑Maillard extraction yields a concentrated flavor base rich in glucose, fructose, glutamic acid, and aromatic aldehydes, which later enhance sauces and stocks.
Steps
- 1.
Sofrito (Spain): Base for paellas and stews
- 2.
Suppengrün (Germany): Foundation for broths and soups
- 3.
Holy Trinity (Louisiana Creole): Essential for gumbos and étouffées
The Science
Primary Reaction
low‑heat extraction (sweating) – non‑Maillard thermal diffusion of water‑soluble sugars, amino acids, and volatile aromatics into fat