Techniques

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.

Degorge also means to soak meat, poultry or fish in cold water (usually acidulated water). This eliminates impurities such as blood and grit. It is most often done with fresh water fish to rid them of a muddy flavor.