Hi Jim,

Sweating is, BTW, a culinary term for sauteeing.

I know, I cook too. (G)

There is a difference.

True, I was doing a fast skim/reply that day (last time I did any Fido
for over a week) and had a lot of other things related to getting ready
to hit the road on my mind.

Sauteeing is cooking quickly at high temperatures with a little fat,
In the case of onions they brown and you have to be careful not to
burn them.

Sweating is cooking slowly and gently in oil or butter at lower temperatures and is akin to poaching. Onions done that way slowly caramelise and turn golden. The process cam take up to an hour when
making French onion soup.

Our daughter tried doing some onions in sort of a hybrid of both methods
last week but ended up burning most of the batch. She stepped away for a
few minutes at one point, not good for them either way so ended up
cutting up more onions and quick cooking them.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A truly wise person knows that he knows not.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)