What is the term for the technique of quickly boiling food and then plunging it into ice water?

The technique of quickly boiling food and then plunging it into ice water is known as blanching. This process serves multiple purposes in culinary preparation, such as preserving color, texture, and nutritional value. By briefly boiling the food, enzymes that can lead to degradation are inactivated, and then the rapid cooling in ice water helps to stop the cooking process immediately, ensuring that the food doesn’t become overcooked. This method is particularly useful for vegetables, as it locks in their bright colors and crisp textures, making them more appealing when served or prepared further.

In the context of the other techniques mentioned, sautéing involves cooking food quickly over high heat in a small amount of fat, while parboiling refers to partially boiling food before finishing it by another cooking method. Steaming involves cooking food using steam, which retains moisture and nutrients without the shock of cold water, unlike blanching.