Shocking (cooking)
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
References
- ^ "Restodontê | Descubra receitas a partir de seus ingredientes". Restodontê (in Brazilian Portuguese). Retrieved 2018-03-17.
- ^ Ruhlman, Michael. 2013. BLANCHING, SHOCKING, REFRESHING
Cooking techniques | |||||||
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| Dry |
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| Wet |
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| Fat-based |
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| Mixed medium | |||||||
| Device-based | |||||||
| Non-heat | |||||||
| See also | |||||||
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