Onions – Sweat? Sauté? Confit?

Sweat an onion? …..What the hell does that mean?

It’s a cheffy term. Sweating means to cook the onion gently over a low heat, (usually in butter or oil or a mix of both.) sometimes with a lid, without changing colour, until softened, tender and just cooked.

How and for how long you cook your onion, will really affect the flavour of the recipe you are cooking.  As you cook them more, the sweeter they become. The water in the onion evaporates, they release all their sweet juices that caramelise as they cook.

When a recipe asks you to cook a finely chopped or sliced onion for about 5-6 minutes, this will be just enough time to make it transparent and tender. (If, of course you cut larger pieces of onion, then this will take longer.)

To Sauté, means to brown quickly in oil or fat. Stir frying is like sautéing.

Confit is the term where you cook ingredients really, really slowly, ie. Confit of duck, potatoes or fish, usually cooked immersed in fat or oil.  Onion Confit, is sliced or chopped onion, cooked really, really slowly, (between and an hour or two) in a small amount of fat or oil, on a low heat until melting and sticky. For Confit Potatoes……have a look here…..

This entry was posted in Uncategorized and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s