|
"
What's
the difference between sautéing and 'sweating'
onions?
"
Dear
Anne and Sue,
I am wondering what difference
there is, if any, between sautéing onions and
"sweating" them i.e. covering them with the lid while
they sauté which seems to bring out a lot of
liquid.
Janice
|
|
|
|
Dear
Janice,
Sautéing
uses a small amount of fat, and it's done in an uncovered
pan. As fat reaches higher temperatures than water,
cooking usually occurs quickly, and you can easily see
the onions become translucent as they move from raw
to cooked.
|
|
As
heat softens the structure of the onions, the fat not
only captures the flavors being released, but also contributes
to new flavors being formed through the process of browning.
Some fat is also absorbed by the onion. So, sautéing
adds deeper flavors and richer colors to the finished
dish.
Sweating
is the process of releasing flavors with moisture and
low temperatures. Fat, in this case, is used just to
hold the non-volatile flavors as they're released from
the onion. No browning takes place. The pan is covered
so the lid traps steam, which condenses and drips back
on to the onions. Some cooks cover the onions directly
with a piece of foil or parchment, than add a lid as
well.
In sweating, the onions soften and release their moisture
and flavor at a leisurely pace so the onions cook in
their own juices. As many of their flavoring compounds
are volatile, if any subsequent cooking continues for
a lengthy period, the flavors of onions mellow to background
nuances.
So what's the bottom line? Sautéing changes flavors,
while sweating primarily releases the flavors already
present.
Cheers,
Anne
& Sue
|
