Sweating and Glazing

These two techniques are often used in French cooking. Diced flavouring vegetables (see mirepoix) are sweated gently at the start of a soup or stew so they cook in their own juices and retain flavour without browning. Greaseproof paper is used as a covering to prevent evaporation - for a snug fit, it can be cut into a cartouche (see box). Glazing is the classic technique for finishing off turned vegetables. It gives them an attractive glossy presentation.