SWEATING
This process is to frying what simmering is to boiling. That is you cook on the stove with some oil or butter, but you keep the heat quite low so that the food gradually softens in the cooking instead of browning.
I added this definition to the book because I perceived that it was suddenly being widely used in newspaper cooking sections and magazines. My need for it, however, is restricted. I suspect that will be true for you as well, but at least you'll know what you're expected to do with it.
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