Consists of putting buttered parchment paper on top of vegetables in a pan, covering the pan with a lid, and letting them cook until softened.
to cook an item, often a vegetable, in a small amount of fat in a covered pan so it releases moisture and cooks in the steam.
To sauté over low heat with a lid on. This method causes steam and expedites the cooking time.
To cook vegetables in a small amount of fat over low heat.
To cook food, usually vegetables, over gentle heat so they become soft but not brown in their own juices ... more on sweat here
The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. Top of glossary.
To cook vegetables slowly with little fat, to steam, soften but do not brown.
When foods, usually vegetables, are cooked over low heat in a small amount of fat (usually butter), drawing out juices to develop their full flavor.
To cook foods, usually chopped vegetables, over medium heat until they exude some of their moisture which, in turn, steams and softens the food without browning.
To cook vegetables very slowly in a little fat and their own steam so they soften but do not brown.
Applied to leeks and other members of the onion family, this involves placing the prepared (chopped) veg into a lidded pan, adding some butter and heating on a low heat for 5-10 minutes. Shake to make sure it doesn't stick and don't leave it alone for too long
(verb) To cook foods over low heat, usually partly covered, until moisture is released.
To cook vegetables in fat over gentle heat so they become soft but not brown, and their juices are concentrated in the cooking fat. If the pan is covered during cooking, the ingredients will keep a certain amount of their natural moisture. If the pan is not covered, the ingredients will remain relatively dry.
A method of lightly cooking vegetables or fruits over low heat, using a small amount of butter or other fat to soften the food and draw out its natural juices and flavors.
To heat food, especially vegetables slowly in fat in a tightly closed saucepan until soft but not brown.
To soften or steam vegetables with a little oil so as they do not brown.
a method of cooking vegetables in simmering butter; also called “fat steaming.