All Low-Heat Fat Cooking Techniques

Gathers the techniques that cook food gently in oil, butter or rendered fat at low temperature. Sweating warms vegetables, most often onions and other aromatics, in a little fat over low heat and turns them frequently so that the liquid they release evaporates and they soften without taking on color, and confit cooks food, most classically duck or goose, slowly for a long period at low temperature while it is fully submerged in fat. A technique belongs here when its own cited article describes slow, low-temperature cooking in fat. It excludes frying and sauteing, which use higher heat and have their own group.