Degorge / Disgorge / Dégorger
To process of sprinkling vegetables with salt to eliminate water. Eggplant, cucumbers and cabbage are often salted, rinsed quickly and patted dry before cooking.
i. To sprinkle vegetables with salt to eliminate water. For example, Eggplant are generally salted and patted dry before cooking.
ii. To add cornmeal to water and soak crustaceans in order for them to eliminate the sand in their shells.
Degorge (dégorger), To
To salt something like aubergine in order to make it give up any bitter liquid, or to soak meat or fish in water to get rid of any impurities.
degorger (Fr.) To soak a food, such as sweetbreads, in cold water in
order to cleanse it; also an important final step in making Champagne,
whereby the sediment is removed from the bottle before the dosage
and final cork are added.
Degorge: to sprinkle vegetables with salt to eliminate water. To add cornmeal to water and soak crustaceans in order that they will eliminate the sand in their shells.
Degrassier (Fr.): to skim away fat from the surface of the liquid such as a stock or sauce.
Degrease: see Degrassier.
(You can also degorge them as you would with eggplant). In addition, you'll often find bitter melon paired with strong flavors such as black beans, which counteracts the bitterness. In one well-known Chinese recipe bitter melon is stuffed with pork, garlic, and mashed black beans, and steamed.
While there are many varieties grown in Asian, the term Chinese eggplant refers to the narrow, purple variety that can be streaked with white (it looks somewhat like a purple zucchini). Interestingly, Asian recipes don't normally call for eggplant to be salted and degorged, ...
See also: Water, Vegetable, Cooking, Vegetables, Oil