Kitchen Lingo: 'Blanch, Shock, Drain'

Blanch, shock, drain
alternately: BSD

verb(s): To immerse an ingredient in boiling and, typically, salted water to partially cook. To then remove the ingredient from the boiling water and immediately place in ice water to stop the cooking process. To then remove the ingredient from the ice water to dry before it is integrated into a dish.

I suppose this could be three different kitchen lingo posts, but one generally doesn't blanch without shocking or shock without draining. That's how they roll.

Examples of BSD include green beans that will be used in a salad or asparagus before pouring on some hollandaise. It has the added benefit of setting the colors of produce. Because who wants pale, grey green beans?

Longbeans.