Blanching and shocking is a two-step technique used to partially cook food and preserve texture or colour. It’s especially useful for vegetables.
Blanching involves briefly boiling food in water or steaming it, usually for 30 seconds to a few minutes. This softens the surface, sets the colour, and makes peeling easier (e.g. tomatoes, almonds).
Shocking immediately stops the cooking process. After blanching, the food is plunged into ice water. This preserves bright colours, prevents overcooking, and maintains texture.
Blanching and shocking are often used before freezing vegetables, preparing them for stir-fries, or loosening skins for peeling.
The technique also improves workflow in professional kitchens, letting cooks prepare ingredients ahead of time without compromising quality.
For best results, have your ice bath ready before you start blanching. Timing is key—too long in boiling water and the vegetables overcook; too short and they remain raw.
Once shocked and drained, vegetables can be sautéed, grilled, or dressed as a salad. Mastering this method means you’ll get restaurant-level texture and colour every time.
