Shocking is the process of plunging a cooking food into ice water to stop the cooking process. This technique produces crisp and perfectly cooked vegetables or pasta.
When blanching a vegetable or boiling pasta. Have ready an ice water bath, remove the food from the boiling water and plunge into ice water. This technique produces crisp and perfectly cooked vegetables or pasta.
If making pasta, shock, drain and toss with olive oil to prevent sticking. To reheat plunge very quickly in to boiling water.