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International Culinary Center, French Culinary Institute, Cesare Casella, Stephanie Lyness

Disgorging Vegetables

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About
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.

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