What is the term for cooking a food briefly in boiling water and then plunging it into ice water?

The term for cooking a food briefly in boiling water and then plunging it into ice water is blanching. This technique is typically used to soften vegetables and to enhance their color while preserving nutrients. The process involves first immersing the food in boiling water, which quickly cooks the outer layer, and then rapidly cooling it in ice water. This stops the cooking process, preventing the food from becoming overly soft and helping to maintain its vibrant color and crunch.

Blanching is commonly used before freezing vegetables to maintain quality and flavor. It also makes peeling certain fruits, like tomatoes or peaches, easier. The technique is distinct from steaming, which involves cooking food with vapor and does not require an ice bath. Similarly, simmering refers to cooking food in liquid just below boiling and does not involve the shock of ice water, while sautéing involves cooking food quickly in a small amount of fat over high heat.