{
  "key": "Sweat",
  "value": "To cook vegetables gently in a little fat over a low heat until they soften and release their moisture, without taking on colour. The opposite intent to sautéing: a low flame, and often a lid, keep the pan below browning temperature so the vegetables give up their sweetness rather than build a roasted flavour. It is the usual first step for soups, stews and braises."
}