Description
A low‑heat sweating of diced carrots, onions, and celery to extract sweet and savory aromatics without browning.
Technical
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.
Science
Primary Reaction
low‑heat extraction (sweating) – non‑Maillard thermal diffusion of water‑soluble sugars, amino acids, and volatile aromatics into fat
Sensory Profile
Aroma ()
sweetearthyherbaceoussavorysoftcaramelized onionvegetal freshnessmildly floralbuttery (if using butter)warm spice undertones