Label
All
0
Clear all filters
Appears in
Disgorging draws out bitter juices from ingredients, usually watery vegetables such as eggplant or zucchini, and makes for a more delicate taste.
Cut the vegetable into slices or dice and put them in a colander or a sheet pan with a metal rack.
Sprinkle evenly with coarse salt and toss.
Let stand in a colander or perforated hotel pan, or on a cooling rack or on paper towels, for 15 to 30 minutes to drain.
The vegetable may be rinsed or not; rinsing will wash off the salt but also some of the flavor of the vegetable, making for a lighter taste. If rinsed, pat dry on paper towels.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title