How do you make sure aubergine doesn't go bitter when cooking?
Sometimes aubergine and courgette tastes fine when cooked as is, but other times they are so bitter that they're almost inedible. I've tried dry salting and leaving the slices in salt water beforehand for various lengths of time, but this is a mission and can often make them too salty. Also the outcome seems pretty random given that sometimes this isn't necessary. Is it to do with freshness?
Best Answer
Yes, it is to do with freshness - the fresher and younger the aubergine, the less bitter it will be. If you have an old aubergine, you could try peeling it, as the bitter compounds are concentrated just under the skin.
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Quick Answer about "How do you make sure aubergine doesn't go bitter when cooking?"
If you are worried that the eggplant might be bitter, slice or cube it, then salt it liberally and allow it to drain for an hour or so before cooking. Putting salt on the eggplant triggers osmosis, which draws out excess moisture and the bitterness along with it.Why is my cooked eggplant bitter?
The flesh can be bitter too because of the anthocyanin compound found in the flesh of the eggplants. The older the eggplants, the more it accumulates this compound causing them to be bitter. Older eggplants also have larger and mature seeds which can be the cause of its bitterness.How do you get the bitterness out of eggplant without salt?
Here's the process: Slice or cube the eggplant, place it on a plate with a couple of sheets of paper towels and cook on high for five minutes. Voila\u2014you're done.How do you remove bitter juice from eggplant?
Eggplant works like a sponge, soaking up the milk into the flesh of the fruit. The final result is creamy and juicy, and the bitterness is all gone. The quickest way to make your eggplants less bitter is to scoop out and throw away the seeds of the fruit.Flowers Dropping? Eggplant set fruits AT LAST! See how I did it.
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Answer 2
In Turkish cuisine the tradition is to peal the eggplant lengthwise in zebra stripes an inch wide and to slice the eggplant into thick wedges which are then soaked in very salty cold water for at least a quarter hour. Just before cutting smaller and cooking you squeeze out the salt water.
This should help against them turning dark and bitterness.
Answer 3
I slice them into 1-2cm thick circles, sprinkle granular (coarse) salt on both sides and let sit for at least half an hour, preferably in the sun. Afterwards rinse with water to remove the salt and extracted liquid and proceed with the recipe.
Answer 4
When i am cooking courgettes, i usually taste a thin slice from each one - raw. If it is bitter i just discard it. One bitter courgette can ruin a dish. Regarding aubergines... no raw tasting, of course. Then i go for the salt trick.
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