Shocking (cooking)

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search

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]

See also[edit]

References[edit]

  1. ^ "Restodontê | Descubra receitas a partir de seus ingredientes". Restodontê (in Portuguese). Retrieved 2018-03-17.
  2. ^ Ruhlman, Michael. 2013. BLANCHING, SHOCKING, REFRESHING