Claire’s Tip of the Week:

As in any trade or profession, there is a lingo that trained professionals or enthusiasts speak. Knowing the meaning and application of cooking terms is no exception. Take, for example, the technique of “sweating” vegetables.

This technique is the foundation of flavor layering for soups, stews, sauces or braised dishes. Unlike sautéing, the vegetables are cooked at a lower temperature and do not take on color or caramelization. Typically, this technique is used for aromatic vegetables. Different cultures combine different vegetables and spices. You may know them as: French mirepoix: onion, carrot, celery German suppengrün: carrot, celeriac, leek Cajun holy trinity: onion, celery, bell pepper Spanish sofrito or Italian soffritto: onions, garlic, peppers, tomatoes

Indian tadka: ginger, garlic, chilies, tomato, spices

Chinese: ginger, garlic, scallions Thai: lemongrass, galangal, kaffir lime, basil, ginger

Using a little fat, either oil or butter, vegetables are cooked over a moderate flame, allowing the vegetables to soften and, in the case of onions, become translucent. The heat extracts any moisture that evaporates. A pinch of salt expedites this process. The resulting concentration of flavor will be the base layer for the flavors of remaining recipe ingredients to build upon.