The Wheeling Gourmet by Nicolas Steenhout

4 February 2009

To cook over low heat with a little oil or butter until the ingredient, usualy vegetables, is soft and transluscent.

This is called "to sweat" because the ingredients tend to release their juices, as if they were sweating.

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Leave a comment or send a note

1. Your Name(required)
2. Your Email(valid email required)
3. Your Website
4. Your Comment(required)
5. Receive notification of comments
6. Send
7. as comment note to author
8. What color is snow?

 

Tags: Butter, Oil, Vegetable
This entry was posted on Wednesday, February 4th, 2009 at 18:37 and is filed under Glossary. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Leave a comment or send a note

1. Your Name(required)
2. Your Email(valid email required)
3. Your Website
4. Your Comment(required)
5. Receive notification of comments
6. Send
7. as comment note to author
8. The color of grass is