French
DeutschShocking (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 to halt the cooking process.[1] This process usually keeps the colour, taste and texture of a fruit or vegetable.[2]
See also
[edit]
References
[edit]- ^ "Ruhlman, Michael. 2013. BLANCHING, SHOCKING, REFRESHING". Archived from the original on 2018-05-12. Retrieved 2014-11-12.
- ^ "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. |