Jump to content

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 keeps the colour, taste and texture of a fruit or vegetable.[2]

See also[edit]

References[edit]

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


Stub icon

This cooking article about preparation methods for food and drink is a stub. You can help Wikipedia by expanding it.

Retrieved from "https://en.wikipedia.org/w/index.php?title=Shocking_(cooking)&oldid=1234086735"