When you make eggplant Parmesan, a recipe says to get the liquid out of an eggplant first Using salt for osmosis to occur, and the liquid in the eggplant will come out.
http://allrecipes.com/recipe/eggplant-pa...
I guess its for gettign the bitterness out of an eggplant, put wont drying it make it lose alot of nutrition? What should I do?
2007-02-19 10:05:25 · 4 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
I'm so sorry i don't know the answer to your q- i shouldn't be wasting your time. but thats one of the BEST questions I've seen here. I would GUESS "No" ..i'm putting this on my watchlist.
2007-02-19 10:14:54 · answer #1 · answered by Freakgirl 7 · 0⤊ 0⤋
When I make Eggplant Parmesan, like I did last night, I peel and slice the eggplant, place them on a plate and sprinkle salt on both sides. I put the plate of eggplant in the refrigerator for about an hour or so while the salt sweats out the water. I then take paper towels and lay the eggplant on top, cover with another layer of paper towels and mash each slice individually to dry them. I do not add salt to season them before I cook them.
I know it definitely removes the bitterness but I really do not believe you lose any of the nutritional value of the eggplant.
2007-02-19 10:13:48 · answer #2 · answered by Mee-Maw 5 · 0⤊ 0⤋
the respond is...it relies upon. It depnds on the vegetable, and how its cooked. at the start, frozen vegetable lose very almost none of their nutrition. vegetables cooked in water can lose a number of their water-soluble supplementations, such because of the fact the B and C complexes. yet whilst they are cooked quickly, in as little water as obtainable, they do no longer lose too many. additionally, you are able to shop the water in which you cooked the greens, and upload it to soup inventory. Fried vegetables do no longer lose supplementations, yet they do tend to %. up unappetizing quantities of fat, quite in the event that they are breaded and deep-fried. Sauteing in slightly evoo is nice; immersing them in warm shortening is way less so. uncooked greens may be appropriate for nutrition, yet there are various greens which will desire to be cooked to be rather palatable. Many vegetables are bitter till they have been cooked, and different greens easily won't be able to be suitable digested till their shape has been altered by utilizing the potential of cooking.
2016-12-18 06:43:27 · answer #3 · answered by apollon 3 · 0⤊ 0⤋
I guess so
2007-02-19 10:10:49 · answer #4 · answered by April L 1 · 0⤊ 0⤋