Shocking (cooking)
From Wikipedia - Reading time: 5 min
 | A request that this article title be changed is under discussion. Please do not move this article until the discussion is closed. |
.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[1] to halt the cooking process.[2] This process usually keeps the colour, taste and texture of a fruit or vegetable.[3]
See also[edit]
References[edit]
- ^ "Restodontê | Descubra receitas a partir de seus ingredientes". Restodontê (in Brazilian Portuguese). Retrieved 2018-03-17.
- ^ "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. |
Licensed under CC BY-SA 3.0 | Source: https://en.wikipedia.org/wiki/Shocking_(cooking)10 views | ↧ Download as ZWI file
EncycloReader
is supported by the 
KSF