Shocking (cooking) explained

Shocking is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into iced water or placed under cold running water to halt the cooking process.[1] This process usually keeps the colour, taste and texture of a fruit or vegetable.[2]

See also

Notes and References

  1. Web site: Ruhlman, Michael. 2013. BLANCHING, SHOCKING, REFRESHING . 2014-11-12 . 2018-05-12 . https://web.archive.org/web/20180512062424/http://ruhlman.com/2009/01/blanching-shocking-refreshing/ . dead .
  2. Web site: shock.

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