Go to ChefTalk.com  
Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Go Back   ChefTalk Cooking Forums > Food and Cooking Forums > Food & Cooking Questions and Discussion

Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking.


Reply
 
Thread Tools
  #1  
Old 09-19-2000, 07:27 AM
Surfer2
Guest
 
Posts: n/a
Wink Why do you put salt on eggplant?

Hey what is the deal with putting salt on eggplant before you cook it? I am trying to make some eggplant parmigiana and it says "slice the eggplant, place on paper towels, sprinkle slices with salt and let sit for 15 - 30 min." After that you pat the slices dry from the liquid that comes to the top. My question is why do you have to do this? Doesn't the eggplant lose flavor?

As always chefs, thanks for the help
Reply With Quote


  #2  
Old 09-19-2000, 07:55 AM
mudbug's Avatar
Registered User
Culinary Experience: Culinary Instructor
 
Join Date: Dec 1999
Location: MO
Posts: 2,522
Post

When young, the skin of most eggplants is deliciously edible; older eggplants should be peeledSince the flesh discolors rapidly, an eggplant should be cut just before using. Bitter, overripe fruit can benefit by the ancient method of salting both halves and weighting them for 20 minutes before rinsing; the salt helps eliminate some of the acrid taste.

look up eggplang in the epicurious food dictionary http://www.epicurious.com/run/fooddi...?entry_id=8035
Reply With Quote
  #3  
Old 09-19-2000, 03:53 PM
Isa's Avatar
Isa Isa is offline
Registered User
 
Join Date: Apr 2000
Location: Montréal
Posts: 3,654
Post



I always thought you put salt on them to dégorger, not sure what the english word is but you do that so the water will come out of the vegetable.

Sisi
Reply With Quote
  #4  
Old 09-19-2000, 10:30 PM
Registered User
 
Join Date: Jul 2000
Location: Sydney Aus
Posts: 812
Post

disgorging with salt (sprinkling with salt and resting for several minutes) helps to draw the bitterness out of the eggplant. The juice of the eggplant is drawn out by the salt.
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off
Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Kosher salt, sea salt, bacon salt? kuan The Late Night Cafe (non-food/cooking discussion) 3 05-10-2008 08:46 AM
Eggplant Sex shel Food & Cooking Questions and Discussion 12 08-13-2007 09:00 AM
Eggplant... AprilB Recipes 11 06-18-2007 09:49 PM
Smoked Eggplant JonK Recipes 3 01-04-2007 03:28 PM
Table salt (vs) sea salt (vs) kosher salt Cooking_Sherry Food & Cooking Questions and Discussion 28 03-31-2005 04:54 PM


All times are GMT -7. The time now is 08:32 PM.


Powered by vBulletin® Version 3.7.2
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 1998 - 2008 ChefTalk.com • All rights reserved

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117