How To "Sweat" Foods

Sometimes a recipe asks the cook to sweat some of the ingredients in a pan. This technique is commonly used for vegetables, is not difficult, and adds far more depth of taste to a recipe than just adding them as is. The technique is to melt the fat in the pan at medium-low heat then add chopped onions, garlic, shallots, or other vegetables as the recipe requires. (Although this recipe calls for the snails to be added to the pan to release some of their flavor into the fat as well.) If the heat is high enough a slight sizzle should be heard when the vegetables are added to the hot oil. Don't overfill the pan or the vegetables will steam rather than sweat. The vegetables should not brown, or be caramelized, just turn translucent, and stirring them in the pan often will prevent them from overcooking. The process is to gently heat the vegetables for a short time usually about 5-6 minutes which releases their flavor into the fat. This will make them softer, slightly sweeter, releases sulfur, and makes them less acidic. The smell is intoxicating!