Definition: disgorging

In cooking, "degorging" means soaking meat, poultry or offal in cold water (with or without vinegar) to remove impurities and blood. This process is repeated until the water runs clear. The term "dégorger" is also used for vegetables that are sprinkled with coarse salt to remove some of their water content and make them more digestible (e.g. cucumbers). Snails are also "dégorgés" to remove their slime before cooking.