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
Categories:
- Cooking techniques
- Culinary terminology
- Cooking stubs