Degorge

Degorging (from the French dégorger, 'to disgorge') is a preparatory technique in which cut vegetables are tossed or layered with salt, then left to rest — typically 20 to 60 minutes — so that osmosis pulls liquid and, in some cases, harsh phenolic compounds to the surface. The exuded liquid is then rinsed off and the vegetable is patted dry. The technique serves two distinct purposes depending on the ingredient: for high-water vegetables such as cucumber and zucchini it reduces excess liquid that would otherwise dilute a sauce or make a salad watery; for eggplant (aubergine) it has historically been used to temper bitterness, though modern cultivars are bred mild enough that the moisture-reduction function is the primary benefit today. Salt concentration matters — a light dusting suffices for cucumbers; eggplant benefits from a more generous coating. For cucumbers destined for tzatziki or raita, degorging is non-negotiable: it prevents the yogurt from becoming a puddle. For zucchini fritters or kolokithokeftedes, degorging before mixing the batter yields a crisper result. The technique also appears in cheesemaking and meat cookery under the same French term, where it refers to purging blood or brine from animal proteins.

“Slice the eggplant into rounds, degorge with a teaspoon of kosher salt for 30 minutes, then rinse and squeeze dry before dredging in flour.”

• techniquesOsmosis in Cooking
• IngredientEggplant
• IngredientCucumber

1. 1.On Food and Cooking — Harold McGee
2. 2.The French Laundry Cookbook — Thomas Keller
3. 3.Vegetables — James Peterson
4. 4.Larousse Gastronomique — Prosper Montagné (ed.)

Confidence: high