Shocking (cooking)
.jpg)
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[1] to halt the cooking process.[2] This process usually keeps the colour, taste and texture of a fruit or vegetable.[3]
See also
References
- ^ "Restodontê | Descubra receitas a partir de seus ingredientes". Restodontê (in Brazilian Portuguese). Retrieved 2018-03-17.
- ^ Ruhlman, Michael. 2013. BLANCHING, SHOCKING, REFRESHING
- ^ "shock".
Cooking techniques | |||||||
|---|---|---|---|---|---|---|---|
| Dry |
| ||||||
| Wet |
| ||||||
| Fat-based |
| ||||||
| Mixed medium | |||||||
| Device-based | |||||||
| Non-heat | |||||||
| See also | |||||||
 | This cooking article about preparation methods for food and drink is a stub. You can help Wikipedia by expanding it. |