Dégorger

DAY gorjay

Appears in

Cuisine Foundations

Cuisine Foundations

By Le Cordon Bleu

Published 2010

About

(lit: to degorge)

To soak an ingredient in cold water in order to remove blood, salt, or impurities.
To lightly salt vegetables in order to extract the maximum amount of water.

© 2010 All rights reserved. Published by Le Cordon Bleu.