I was watching Good Eats and Alton was making slaw. He heavily salted the veggies to draw out moisture so it would not dilute his dressing. Has anyone ever tried this method? I was thinking of trying it but won't it make the veggies soft and limp instead of crunchy? By the way I love this forum. Whenever I'm looking for something different to make as a side dish I can always find a winner on here.
A question about slaw
- Thread starter Gerry D.
- Start date
K Kruger
TVWBB 1-Star Olympian
Salting vegs prior to making a variety or preparations has been standard for long time, though perhaps not well known. Removing some or much of the water ahead of time, which salting and draining does, means that when the vegs later come into contact with salt (when the dressing is added, e.g.), the excess water from the vegs will have already been removed. If one doesn't salt and drain ahead of time, this contact with the salt in the dressing will draw moisture from the vegs and the dressing will become watery.
This is the case for coleslaw and other similar preparations like tza-tziki, the Greek verson of the yogurt-cucumber condiment made all over the Mediterranean.
Salting of eggplant slices before grilling, sauteing or baking is also common to remove excess water. Less common (but a technique I prefer) is the salting of spinach and other tender greens for use in fillings.
This is the case for coleslaw and other similar preparations like tza-tziki, the Greek verson of the yogurt-cucumber condiment made all over the Mediterranean.
Salting of eggplant slices before grilling, sauteing or baking is also common to remove excess water. Less common (but a technique I prefer) is the salting of spinach and other tender greens for use in fillings.
Shawn W
TVWBB Emerald Member
I guess along the same lines, I did pizza delivery 20 years ago for a greek family restaurant (pizza and steakhouse).
They used to keep the good steaks in a pail of oil in the cooler and start off a steak cook with a deep fry. I think I shared this before but I'm still horrified.
Anyway, back to the question. Another thing they did was keep prepped garden salad in 5 gallon pails of sugared (almost certain they told me sugared) water. This was supposed to help keep it crisp.
So, could you keep it salty sugary water then drain well and get the best of both?
They used to keep the good steaks in a pail of oil in the cooler and start off a steak cook with a deep fry. I think I shared this before but I'm still horrified.
Anyway, back to the question. Another thing they did was keep prepped garden salad in 5 gallon pails of sugared (almost certain they told me sugared) water. This was supposed to help keep it crisp.
So, could you keep it salty sugary water then drain well and get the best of both?