Does putting vegetables in an ice bath after blanching really make a difference? What about raw onions? A look at the science behind this pesky recipe step.
An ice bath is one of the unsung heroes of my kitchen, but I haven’t always given it the credit it deserves. When I’m cooking I almost always keep a big bowl of ice water nearby because it buys me time and maintains the quality of my ingredients. At its simplest an ice water bath can rapidly chill ingredients.
Can ice water really make onions taste less bitter? Raw alliums like onions, leeks, and shallots are notorious for the pungency and bitterness that arises when they’re freshly cut. Inside the cells of an allium are sulfuric compounds called S-alkyl-L-cysteine sulfoxides and an enzyme called alliinase. These compounds are separated from one another by special intracellular compartments; when an onion is cut, the cells break, and those compartments fall apart.
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