Talk:Shocking (cooking)

I'm just passing through, but I notice that the article on Blanching already covers this practice in much greater detail. Perhaps this page should be retired and redirected to Blanching? Spellbook (talk) 09:34, 4 January 2015 (UTC)

Move discussion in progress
There is a move discussion in progress on Talk:Foam (culinary) which affects this page. Please participate on that page and not in this talk page section. Thank you. —RMCD bot 17:05, 27 June 2024 (UTC)