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 Portuguese). Retrieved 2018-03-17.
↑ Ruhlman, Michael. 2013. BLANCHING, SHOCKING, REFRESHING

Cooking techniques

List of cooking techniques

Dry

Conduction	Dry roasting Hot salt frying Searing
Convection	Baking Roasting (modern) Smoking
Radiation	Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting

Wet

High heat	Blanching Boiling Decoction Parboiling Shocking
Low heat	Coddling Creaming Infusion Poaching Simmering Slow cooker Smothering Steeping Stewing
Indirect heat	Bain-marie (Double boiling) Sous-vide Double steaming Steaming

Fat-based

High heat	Blackening Browning Deep frying Pan frying Reduction Shallow frying Stir frying (bao) Sautéing
Low heat	Gentle frying Sweating

Mixed medium

Device-based

Non-heat

See also

Food portal

Drink portal

Category

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