An ice bath is a combination of water and ice. It is used to quickly stop the cooking process, especially when blanching or par boiling ingredients. It is also used to cooling foods down quickly to follow food safety guidelines to prevent bacteria from rapidly growing.
Blanching and shocking allows you to partially cook vegetables and cool them. Prepare a pot of boiling water and an ice bath (a bowl full of ice and water).
Cold Water Bath cooking information, facts and recipes. A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice .
View All Modernist Cooking Blog Posts Written by Jason Logsdon. I personally always chill food I am storing in at least a cold water bath, and sometimes an ice