How to Shocking (cooking)

What You Need to Know

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

Key Parameters

Steps

1. 1.

   Blanched haricots verts (French cuisine): Preserves bright green color and crisp texture

2. 2.

   Sunomono (Japanese cucumber salad) (Japanese cuisine): Maintains cucumber's crispness and prevents weeping

3. 3.

   Crudité platter vegetables (International): Ensures perfect crisp-tender texture for raw service

The Science

Primary Reaction

Denaturation of proteins and gelatinization of starches

Common Mistakes