What technique is used to quickly cool down blanched vegetables?

The technique utilized to quickly cool down blanched vegetables is submerging them in cold water, often referred to as an ice bath. This method is effective because it halts the cooking process almost instantaneously, preserving the vegetables' color, texture, and nutrients. When vegetables are blanched, they are typically boiled briefly to inactivate enzymes and enhance their bright color. However, to prevent them from overcooking and becoming mushy, it is crucial to rapidly cool them down after blanching.

The cold shock of the water immediately stops the cooking process, ensuring that the vegetables maintain their crispness and vibrant appearance once served or stored. This technique is particularly beneficial in preparing vegetables for freezing or salad applications where freshness is key. Other methods, such as drying with a cloth or freezing immediately, do not provide the rapid cooling necessary to retain the desired qualities of the vegetables.