Degorging is a classical preparation in which salt is used to draw moisture from certain vegetables before rinsing, drying, or further cooking.
Professional Method
Cut the vegetable as required, salt evenly, rest for a controlled period, then drain. Rinse when the application requires excess salt removal and dry thoroughly before the next step.
Why It Works
Salt draws water from plant tissue and changes texture. The technique can reduce free moisture in ingredients such as aubergine or cucumber.
Applications and Control Points
Use when moisture control improves frying, salads, pickling or texture. Season the final dish carefully because residual salt can remain.
Chef’s Note
Use the technique for a defined culinary purpose and judge the endpoint by the food itself.
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