Method of cooking vegetables or fishbones to develop flavor and texture. Sweating is done by cooking over low heat so the food releases moisture without browning. The objective is to reduce a little bit of the water to concentrate flavors and soften the texture of the vegetables. Sweating is also common done on onions, garlic, celery, carrots, and bell peppers. The process also releases sugars.
Vegetables are often sweated before additional cooking in soups, stews, and sauces. When sweating, be careful not to brown or burn the food.