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] This process usually keeps the colour, taste and texture of a fruit or vegetable.[3]

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
"shock".

Cooking techniques

List of cooking techniques

Dry

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

Wet

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

Fat-based

High heat	Basting Blackening Browning Frying Deep frying Pan frying Shallow frying Stir frying Sautéing
Low heat	Gentle frying Sweating

Mixed medium

Device-based

Non-heat

See also

Food portal Drink portal Category Commons Cookbook WikiProject

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