By soaking and subsequently squeezing out the extracted water, you essentially pre-dry the vegetable. Slicing the vegetable into uniform pieces increases the surface area, allowing for better extraction of moisture.
The Science of Soaking Eggplant to Remove Bitterness
Step-by-Step Preparation Effective soaking begins long before the eggplant touches the water. This allows it to act like a sponge later, readily absorbing sauces and marinades without becoming oil-saturated or mushy when cooked.
For dishes featuring large chunks or cubes intended for stews and braises, soaking whole or in large pieces is often sufficient. Weight the slices with a plate if they tend to float.
The Science of Soaking Eggplant to Remove Bitterness
Rinse the slices thoroughly under cold running water after soaking to remove excess salt residue. Pat the pieces completely dry with a clean kitchen towel before cooking.
More About Soaking eggplant
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More perspective on Soaking eggplant can make the topic easier to follow by connecting earlier points with a few simple takeaways.
