Definition of sweat in cooking
WebAppasire is called “sweating” in English-language kitchens. It is a way of softening vegetables over moderate heat, and generally in oil or fat, until they become soft, … WebApr 12, 2007 · Steep: To soak in a liquid just under the boiling point to extract the essence—e.g., tea. Stew: To cook covered over low heat in a liquid. Stir-fry: To quickly cook small pieces of food over ...
Definition of sweat in cooking
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WebDefinitions Of Sweat. As a noun, sweat refers to a fluid that exits the body through pores on the skin due to physical exercise or stress and exposure to high temperatures. It … Websweat (swĕt) v. sweat·ed or sweat, sweat·ing, sweats v.intr. 1. To excrete perspiration through the pores in the skin; perspire. 2. To exude in droplets, as moisture from certain cheeses or sap from a tree. 3. To collect moisture in small drops from the air, as a cold water pipe. 4. a. To release moisture, as hay in the swath. b.
Websweat: [verb] to excrete moisture in visible quantities through the openings of the sweat glands : perspire. to labor or exert oneself so as to cause perspiration. Webverb (used without object), sweat or sweat·ed, sweat·ing. to perspire, especially freely or profusely. to exude moisture, as green plants piled in a heap or cheese. verb (used with …
Websweat meaning: 1. the clear, salty liquid that you pass through your skin: 2. a loose top and trousers, worn…. Learn more. Sweating in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate. Sweating usually results in tender, sometimes translucent, pieces. Sweating is often a preliminary step to further cooking in liquid; onions, in particular, are often sweated before including in a stew. This differs from sautéing in that swea…
WebFeb 17, 2024 · The word sweating is often used to describe the way aromatic vegetables such as onions, carrots, and celery are cooked before adding other ingredients. The objective of sweating vegetables is to ...
WebBraise (BRAYZ) : A cooking method where meat or vegetables are first browned in butter and/or oil, then cooked in a covered pot in a small about of cooking liquid at low heat for a long period of time. This slow cooking process both tenderizes the food by breaking down their fibers and creates a full flavored dish. lance holden commerce bankWebSep 29, 2024 · 6. China. The Chinese often cook food on high heat, and a popular aromatic combination is garlic, ginger, and scallions, cooked in oil. Extra ingredients for adding … lance holloman trialWebDefinition: Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be in the meat, and the more the internal temperature will rise during resting due to ... lance homerhelpless coworkerWebsweat in Cooking topic. From Longman Dictionary of Contemporary English sweat1 /swet/ verb 1 liquid from skin [ intransitive, transitive] to have drops of salty liquid coming out through your skin because you are hot, ill, frightened, or doing exercise SYN perspire I was sweating a lot despite the air conditioning. sweat heavily/profusely ... helpless criesWebCooking that takes place in a food after it is removed from a source of heat. Conditioning the pan Processing of letting the pan heat up before adding any oil or food, when sautéing. Deep-frying Dry-heat method of cooking in which foods are cooked in hot oil that completely covers the food. Dry-sautéing Dry heat method used for foods high in fat. helpless ddoWebDiscover what the term 'sweating' means with regards to cooking vegetables such as onions, and how to do it when following a method for a recipe. To cook food, … lance honey farms