Sweating (cooking)

With sauté the short cooking vegetables in a little fat is called a low heat. The vegetables " sweat " from its juice and cooked it slowly. Onions and shallots are translucent, golden and soft, without browning it, toasty not arise. When you sauté the vegetables in the cookware should be used more than once to often turned or stirred ( pan or pot with a heavy bottom as possible ).

As Fry and the heating of wheat flour in hot fat is referred to in the preparation of roux, which should be under constant stirring.