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- Joined Dec 7, 2009
I am using a good cookbook in which a recipe says to sweat the onion and fennel in a risotto recipe as opposed to the normal saute routine I always read about.
I understand sweating is done at a lower temp with the cover on. Is this just some minor technicality?
I understand sweating is done at a lower temp with the cover on. Is this just some minor technicality?