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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 to halt the cooking process.[1] This process usually preserves the colour, taste and texture of a fruit or vegetable.[2]

See also

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References

[edit]
  1. ↑ "Ruhlman, Michael. 2013. BLANCHING, SHOCKING, REFRESHING". Archived from the original on 2018-05-12. Retrieved 2014-11-12.
  2. ↑ "shock".


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