To disgorge: v.tr. “Disgorging” means soaking meat, poultry, fish or offal in cold water (with or without vinegar), for a longer or shorter period of time, to remove impurities and blood. , especially if they are intended for a “blank” preparation, or to make the mud taste of a river fish disappear.
Some vegetables (especially cucumber and cabbage) are drained by sprinkling them with salt so that they lose some of their ...
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