Originally Posted by Termy
Well with this overnight crap, I assume them people want them as dry as possible. The main thing from what I have heard is that it thins out the sauce too much. That did not happen to me when I did it that way, even over a few nights.
However I am thinking there may be another reason. To make the cuke flavor more concentrated. In some, there is more cuke flavor in there than there is in cukes.
I know. I think it's overkill to leave them all night. Not every recipe writer knows what they're talking about and then other people repeat stuff without testing, etc., etc. I make tzatziki several times each summer and different sauces using yogurt and cucumbers as a base all year, so I know my method works.
And yes, eliminating water concentrates the flavor of the cukes, just like it does with tomatoes, zucchini, etc.