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Dinner Tonight: Zucchini Galette
This sounds really, really good. A question:
If 1 tsp of salt needs to end up in the final dish, why rinse it off the zucchini just to add it back in in step two? I'm not very good at salting and draining my vegetables, so I need as much help as I can get.
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Thanks, Pauper Nick. I'm still puzzled, though, why 1 tsp can't do both jobs. If I just wring out the salted drained zucchini without rinsing, will I still get the right salt flavor?
I'm not a salt hoarder or anything, just trying to understand the process.