Description
Rapid cooling in ice water to halt cooking processes and preserve texture.
Technical
Ice-bath shocking rapidly lowers food temperature below 60°C, denaturing heat-sensitive enzymes and stopping carryover cooking. This preserves cell structure by minimizing protein coagulation and starch gelatinization.
Culinary Significance
Essential for maintaining crispness in vegetables and preventing overcooking in proteins like seafood and eggs.
Science
Primary Reaction
Thermal conduction
Parameters
Temperature
1°C optimal
0°C to 4°C range
Time
30 seconds
10 seconds – 2 minutes
Equipment
Perforated containerThermometerSlotted spoon