tag:blogger.com,1999:blog-18103977.post6884697963388727837..comments2024-03-28T03:24:52.114-04:00Comments on The Lansey Brothers' Blog: Aryeh Cooks: Eggplant ParmesanEli Lanseyhttp://www.blogger.com/profile/01955234977479398457noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-18103977.post-86264393216596618782010-12-22T20:52:40.713-05:002010-12-22T20:52:40.713-05:00Stuffed cabbage or spanakopitaStuffed cabbage or spanakopitaStacyhttps://www.blogger.com/profile/17819842634968421140noreply@blogger.comtag:blogger.com,1999:blog-18103977.post-54923607131203288222010-12-22T20:44:22.148-05:002010-12-22T20:44:22.148-05:00Yeah, I think thinner slices would help. You sort ...Yeah, I think thinner slices would help. You sort of want to minimize the moisture left inside the frying thing.<br /><br />I suggest you try making... fried wontons!Eli Lanseyhttps://www.blogger.com/profile/01955234977479398457noreply@blogger.comtag:blogger.com,1999:blog-18103977.post-53269504464903072702010-12-15T22:44:04.139-05:002010-12-15T22:44:04.139-05:00Salt doesn't collapse cell walls. It pulls the...Salt doesn't collapse cell walls. It pulls the cell membrane away from them by plasmolysis but the walls remain intact. That's how the little critters got called cells in first place; Hooke peering through his 'scope at cork noted the resemblance to monks' cells. What he was seeing was the cell wall. We know this because he sketched it.<br />The process is pretty cool to watch. Hypertonic solution outside the cell forces osmosis to run backwards, down water's concentration gradient. If you're doing this to a unicellular organism that has a pump, it starts working harder to avoid dehydration, but you can always add more salt. I felt guilty afterward, like a bully.<br /> What it might accomplish is priming the eggplant to absorb new flavors.<br />Or salt just makes it taste good.SJesterhttps://www.blogger.com/profile/02069442390131295438noreply@blogger.com