Sweating

1. the production of sweat. Its importance as a cooling mechanism varies between species, being important in cows but not so in dogs. See also sweat.
2. meat that has been in cold store condenses air moisture onto it when it comes out into room temperature and is said to sweat.
3. see fell-mongering.

• s. pens — pens in which sheep are held before shearing.
• s. sickness — a tick toxicosis of young cattle caused by the bites of Hyalomma truncatum (syn. H. transiens) characterized by hyperemia of the mucosae and an extensive moist eczema which may lead to sloughing. Called also dyshidrosis tropicale.

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Sweating in cooking is the gentle heating of coarsely cut vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate. Sweating usually results in tender, sometimes translucent, pieces. Sweating is often a preliminary to further cooking in liquid; onions, in particular, are often sweated before including in a stew. This differs from sautéing in that sweating is done over a much lower heat, sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place.

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