# What to do with this chicken? **URL:** \ **Category:** Cafe Society\ **Created:** [November 20, 2008, 4:01pm UTC](https://boards.straightdope.com/t/what-to-do-with-this-chicken/473661 "2008-11-20T16:01:00Z")\ **Posts on this page:** 3\ **Page:** 3
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [November 23, 2008, 6:13am UTC](https://boards.straightdope.com/t/what-to-do-with-this-chicken/473661/41 "2008-11-23T06:13:26Z")
> [@Oslo\_Ostragoth](#): > > Sweat some diced onion and garlic. I am obviously an amateur, but what does it mean, “sweat”? ---
**Author:** ![GingerOfTheNorth](https://avatars.discourse-cdn.com/v4/letter/g/cdc98d/32.png) [@GingerOfTheNorth](https://boards.straightdope.com/u/GingerOfTheNorth)\ **Post date:** [November 23, 2008, 2:36pm UTC](https://boards.straightdope.com/t/what-to-do-with-this-chicken/473661/42 "2008-11-23T14:36:13Z")
> [@carnivorousplant](#): > > I am obviously an amateur, but what does it mean, “sweat”? It’s frying, with a lid on the pan, to trap the liquids (and resulting condensation on the pan) that come out of the food. Onions, for instance, are properly sweated when they’re soft and see-through, but not browned. ---
**Author:** ![Oslo\_Ostragoth](https://avatars.discourse-cdn.com/v4/letter/o/a9a28c/32.png) [@Oslo\_Ostragoth](https://boards.straightdope.com/u/Oslo_Ostragoth)\ **Post date:** [November 24, 2008, 7:12am UTC](https://boards.straightdope.com/t/what-to-do-with-this-chicken/473661/43 "2008-11-24T07:12:57Z")
> [@carnivorousplant](#): > > I am obviously an amateur, but what does it mean, “sweat”? Cook until clear at a low heat, don’t brown. [Previous page](https://boards.straightdope.com/t/what-to-do-with-this-chicken/473661.md?page=2)