What is the suggested technique, involving ice water, to maximize nutrient retention when briefly cooking mangetout?
Answer
Shocking
To achieve a cooked yet crisp result while minimizing nutrient degradation, the process known as shocking is highly effective. This technique involves blanching the peas briefly—for no more than 60 seconds in boiling water—just long enough to achieve a vibrant green color. Immediately after this rapid heat exposure, the peas must be plunged into ice water to halt the enzymatic reactions that cause nutrients, particularly Vitamin C and K, to leach out or degrade. This arrests the cooking process, locking in the color, texture, and vital nutrient content superiorly to traditional, longer cooking methods.
Related Questions
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