What is the difference between sauteing and sweating

Caramelizing onions is the next technique that we will look at. At a higher temperature than what you would use to sweat a vegetable, you will again add either butter or oil to you pan and cook the onions, stirring occasionally until they are lightly browned. You will smell the sweetness in the air. Use in French Onion Soup or even on top of a steak.

The options are endless. The final technique that we will look at is that of sauteing vegetables. Sauteing a vegetable is when you quickly cook the vegetable at a high heat to provide for a more concentrated flavor.

The concentrated flavor comes from the quickly evaporated water that is already contained in the vegetable. For this you will again use either butter or oil in your pan. For this I would recommend oil as it has more tolerance to t heat the butter does and wont burn as quickly.

At a high temp place the vegetables in a preheated pan with oil. You will immediately hear a sizzling sound and that is the difference between sweating and sauteing a vegetable. The sound will tell you which one is occurring. A sauteing vegetable will have no sound. Chai Seed Pudding by Dennis Amo. More from Cooking Techniques. Guilty Eats 1 day Outback Steakhouse offers one of their most iconic menu items for free this Veterans Day.

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View all NFL Sites. The sweat onions give a natural sweetness to dishes. Slice the onions and place them in a bowl. Microwave for 3. Cooking without oil is easy and delicious! You can still caramelize your favorite veggies, like onions, without oil — just use water!

Yellow and sweet onions, like Vidalia and Walla Walla, caramelize the most readily and are the most versatile in dishes. Red onions are fun for their deep purple color and are great on pizzas and salads. Caramelized onions work beautifully when piled on patty melts, cheesesteaks, sausage heros, or even just a piece of crispy bread with goat cheese.

They work well on cold cuts too. Some fat is also absorbed by the onion. 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.