Salting an eggplant (known as degorging) draws out the vegetable's moisture and can remove much of its bitterness as well as lend a smoother texture. Salting an eggplant can also make it very salty. Thus rinsing carefully after salting is crucial to the whole process. Just putting that out there. Sometimes they don't emphasize the rinsing enough.
Also, anyone else think the letter K should go before the J? I am having trouble alphabetizing today.
No comments:
Post a Comment