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 to halt the cooking process.[1]
See also
References
| Dry |
| ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Wet |
| ||||||||||
| Fat-based |
| ||||||||||
| Mixed medium | |||||||||||
| Device-based | |||||||||||
| Non-heat | |||||||||||
| See also | |||||||||||
.svg.png){kind=small}
This article is issued from Wikipedia - version of the 9/25/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.