Refreshing

Proper refreshing quickly lowers the temperature of the food to near the freezing point, ensuring it retains the same texture when cold as when the cooking was completed. It also preserves bright colors that are easily destroyed by prolonged exposure to heat.

For maximum efficiency, an ice bath for refreshing should be about 50% ice and 50% water, measured by volume. Product must remain in the refreshing water only until thoroughly cold throughout, usually no more than 10 minutes. Once cold, the product should be drained thoroughly, and it is often blotted on clean kitchen towels to remove excess moisture.