What You Need to Know
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.
Essential for maintaining crispness in vegetables and preventing overcooking in proteins like seafood and eggs.
Key Parameters
Temperature
1°C
0°C - 4°C
Time
30 seconds
10 seconds - 2 minutes
Equipment
Perforated containerThermometerSlotted spoon
Steps
- 1.
Blanched vegetables (French cuisine): Preserves chlorophyll and crispness
- 2.
Poached eggs (Global): Sets whites while keeping yolks liquid
The Science
Primary Reaction
Thermal conduction