What You Need to Know
Involves heating chopped vegetables (typically onions, carrots, celery) in fat below 120°C, where cell walls soften through pectin dissolution without Maillard reactions. Also called 'transparentizing' in professional kitchens when onions become translucent.
Forms the flavor base for countless dishes from French mirepoix to Italian soffritto. Essential for developing depth in soups and sauces while maintaining fresh vegetable character. Professional chefs judge proper sweating by the audible 'sigh' as vegetables release moisture.
Key Parameters
Temperature
°C - °C
Time
12 min
5 min - 25 min
Equipment
Heavy-bottomed panWooden spoonGlass lid (to monitor)
Steps
- 1.
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- 2.
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- 3.
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The Science
Primary Reaction
Osmotic water release and pectin depolymerization