Purpose
Stop carryover cooking rapidly and preserve or set a cooked surface texture.
Controls
Use sufficient ice and water to keep the bath cold for the complete stated time, and submerge the food fully.
Process
- Prepare an ice-water bath before cooking finishes.
- Transfer the food directly into the bath.
- Chill for the specified duration, then drain before serving or further cooking.
Failure Modes
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Warm or flabby surface | The bath warmed too quickly or was too brief. | Add more ice and fully submerge for the stated time. |