Shocking (cooking)
From Wikipedia, the free encyclopedia
From Wikipedia, the free encyclopedia
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.[1] This process usually keeps the colour, taste and texture of a fruit or vegetable.[2]
.jpg)
Seamless Wikipedia browsing. On steroids.
Every time you click a link to Wikipedia, Wiktionary or Wikiquote in your browser's search results, it will show the modern Wikiwand interface.
Wikiwand extension is a five stars, simple, with minimum permission required to keep your browsing private, safe and transparent.
