Which technique involves cooking vegetables on low heat with a pinch of salt to extract natural juices?

The technique that involves cooking vegetables on low heat with a pinch of salt to extract their natural juices is called sweating. This method is often used as a preliminary step in recipes to soften the vegetables and concentrate their flavors. The gentle heat ensures that the vegetables release moisture without browning, which allows the natural sugars and flavors to develop while keeping the color and texture intact.

Trained chefs often use this technique to create a flavorful base for soups, sauces, or stews. By adding a little salt, the vegetables release their juices more effectively, enhancing the overall taste of the dish. This contrasts with other cooking methods like sautéing, which typically involves higher heat and allows for browning, or boiling and blanching, which involve cooking in water and can dilute flavors. Sweating is a precise and controlled technique that emphasizes the natural characteristics of the vegetables.