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Shocking (cooking)

From Wikipedia, the free encyclopedia

Shocking broccoli in cold water

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

  1. ^ "Restodontê | Descubra receitas a partir de seus ingredientes". Restodontê (in Brazilian Portuguese). Retrieved 2018-03-17.
  2. ^ "Ruhlman, Michael. 2013. BLANCHING, SHOCKING, REFRESHING". Archived from the original on 2018-05-12. Retrieved 2014-11-12.
  3. ^ "shock".


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This page was last edited on 3 July 2024, at 08:29
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