Definition
A culinary technique where salt is applied to vegetables to draw out moisture through osmosis. This can soften vegetables, reduce bitterness, and improve their texture for cooking.
Why it matters (in Poovi’s context)
Used in the recipe to prepare the eggplant, making it more tender and potentially reducing its water content.
Key properties or components
- Osmosis
- Moisture extraction
- Texture alteration
- Flavour enhancement (sometimes)
Contradictions or debates
None.