Description
Cooking method
Technical
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.
Science
Primary Reaction
Denaturation of proteins and gelatinization of starches
Sensory Profile
Aroma ()
fresh-cut grassgreenearthysulfurouscucumber-like
Taste
bitternessumami
Texture
crispsnappyjuicyfirm
Wine Analogy
Similar to flash-chilling white wine to preserve delicate aromatics
Coffee Analogy
Like quenching coffee beans after roasting to stop development
Perfume Analogy
Comparable to fixing a fragrance with cold stabilization
Culinary Applications
Blanched haricots vertsFrench cuisinePreserves bright green color and crisp texture
Sunomono (Japanese cucumber salad)Japanese cuisineMaintains cucumber's crispness and prevents weeping
Crudité platter vegetablesInternationalEnsures perfect crisp-tender texture for raw service
Dietary
VeganVegetarianGluten-FreeHalalKosherNone inherent to technique
Molecular Pairing
Key Compounds Produced
Pheophytin aAmyloseAmylopectinPeroxidaseLipoxygenase