Degorging is a the process of drawing out a vegetables moisture before cooking. It is a method often used to remove bitterness (due to a buildup of toxins) from an item. To degorge vegetables, cut the vegetable into skinned slices or cubes, then soak in heavily salted water, or sprinkle salt directly onto the vegetable and allow it to 'sweat'. Make sure to rinse the vegetable well before cooking. Degorging vegetables can reduce oil absorption of the vegetable, which may affect the fat content of sauces.
Degorging can also refer to removing an ice plug of yeast from a bottle of alcohol, especially champagne.Last modified on 15 July 2009, at 16:14