"Julie Bove" > wrote in message speaking of eggplant.

> I never salt it. MIL didn't either when she cooked. She is the one who
> told me you don't need to do that any more. The bitterness has been bred
> out of it and that is why they used the salt. Now perhaps if you have an
> heirloom variety you would need to do it.

I always thought the salt was to draw the excess water out so your dish
didn't turn out watery.

Cheri

"Cheri" > wrote in message
...
>
> "Julie Bove" > wrote in message speaking of
> eggplant.
>
>> I never salt it. MIL didn't either when she cooked. She is the one who
>> told me you don't need to do that any more. The bitterness has been bred
>> out of it and that is why they used the salt. Now perhaps if you have an
>> heirloom variety you would need to do it.
>
> I always thought the salt was to draw the excess water out so your dish
> didn't turn out watery.

I don't think so. I've only heard about the bitterness.

Julie Bove wrote:
> "Cheri" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message speaking of
>> eggplant.
>>
>>> I never salt it. MIL didn't either when she cooked. She is the
>>> one who told me you don't need to do that any more. The bitterness
>>> has been bred out of it and that is why they used the salt. Now
>>> perhaps if you have an heirloom variety you would need to do it.
>>
>> I always thought the salt was to draw the excess water out so your
>> dish didn't turn out watery.
>
> I don't think so. I've only heard about the bitterness.

It is not uncommon to salt vegetables to draw out liquid and avoid
wateriness. Zucchini, for example. I salt eggplant--only for certain ways of
cooking it--to draw out the water.

Bitterness has nothing to do with it. (I've never found eggplant
unpleasantly bitter.)

"BlueBrooke" > wrote in message
...
> On Sun, 13 Feb 2011 09:54:30 -0500, "Janet" >
> wrote:
>
>>It is not uncommon to salt vegetables to draw out liquid and avoid
>>wateriness. Zucchini, for example. I salt eggplant--only for certain ways
>>of
>>cooking it--to draw out the water.
>
> Yup -- that's how I solved my watery coleslaw problem. Salt the
> cabbage, let it drain for awhile in a colander and rinse thoroughly.
> Nice and crunchy, and no pool of liquid in the bottom of the bowl when
> I'm mousing around in the fidge for leftovers. Grandmas know
> everything. :-D

Hey, I never thought to do that with coleslaw. I hate that pool, so will do
it next time. Thanks.

Cheri

"Cheri" > wrote in message
...
>
> "BlueBrooke" > wrote in message
> ...
>> On Sun, 13 Feb 2011 09:54:30 -0500, "Janet" >
>> wrote:
>>
>>>It is not uncommon to salt vegetables to draw out liquid and avoid
>>>wateriness. Zucchini, for example. I salt eggplant--only for certain
>>>ways of
>>>cooking it--to draw out the water.
>>
>> Yup -- that's how I solved my watery coleslaw problem. Salt the
>> cabbage, let it drain for awhile in a colander and rinse thoroughly.
>> Nice and crunchy, and no pool of liquid in the bottom of the bowl
>> when
>> I'm mousing around in the fidge for leftovers. Grandmas know
>> everything. :-D
>
> Hey, I never thought to do that with coleslaw. I hate that pool, so
> will do it next time. Thanks.

I don't get it because I buy the packaged dry coleslaw, lol. I buy it
for snacks and a quick extra on a salad plate if I am low on other
greens. I don't think there is a fabulous amount of nutrition in dry
slaw so its just a filler for me really. I like to have a bowl of it
with Ranch for an afternoon snack.