Quenching (cooking)
Quench green beans by briefly soaking them in cold water
Quenching broccoli florets under running water
Quenching is a special culinary technique . The aim of the deterrent is to abruptly interrupt the cooking process or to retain the color of vegetables such as beans or broccoli , e.g. B. after blanching . To achieve this, the food is briefly dipped in cold water or ice water .
In the case of soft-boiled eggs that are not to be eaten immediately, quenching makes sense to prevent the egg from continuing to cook and hardening. However, this technique does not help to make eggs easier to peel. The peelability of the eggs depends on the pH value of the shell skin. A fresh egg has a pH value of 7 and is difficult to peel, an older egg is alkaline and is easier to peel.
literature
- Michael Koch (author), Edelgard Prinz-Korte (editor): Creative cuisine from the oven. Cook like the pros. 1st edition. Zabert Sandmann, Munich 2007, ISBN 978-3-89883-182-6 , p. 226 ( limited preview in Google Book Search ).
Individual evidence
- ↑ Corinne Delvaux: Everyday life: deterring eggs ( Memento from March 3, 2012 in the Internet Archive ) In: cultural television series Karambolage on ARTE , accompanying text for the broadcast on October 31, 2010; Retrieved March 9, 2012.