Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
This useful method developed to add speed in the restaurant kitchen is equally well applied in a smaller kitchen. It allows vegetables to be cooked prior to use and then reheated at the time of service. This method is carried out as follows:
  1. Fill a large pot with water. Add enough salt to give the water the taste of seawater: A good rule is 34 grams (1¼ ounces) of salt per liter (34 ounces) of water.
  2. Place the water over high heat and bring it to a rolling boil (one that cannot be stirred down). Do not cover.
  3. Add the vegetables to the boiling water and cook until just barely tender when pierced with the sharp point of a small knife. The vegetables should be slightly resistant so that reheating will not overcook them.
  4. Drain well. Immediately immerse the vegetables in ice water for a minute to stop the cooking and set the color. This is generally referred to as shocking the vegetables.
  5. Drain well.
  6. Pat dry. Place in a clean container and cover with plastic film. Refrigerate until ready to use.
  7. When ready to serve, reheat the required amount in a small pan with butter (or olive oil) and seasonings such as salt, pepper, and herbs. Serve immediately.