Salting, smoking, pickling, brining, and corning are all curing methods that help flavor and preserve a variety of meats, fish, and vegetables. However, by definition, curing simply means to be preserved by salting. Why salt? Salt helps draw out water while simultaneously creating an environment that is not conducive to bacteria. Long story short, curing helps keep your food edible for longer while developing its flavor. Who can say no to that?
Sweating is a technique you may be performing in the kitchen already without even realizing it. Whenever you make a soup, stew, or stock for instance, you have probably allowed the onions, celery, and carrots to sweat before adding the remaining ingredients. Sweating, simply, is cooking vegetables with a small amount of fat over low heat until they are tender.
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