I just cannot find the effect of ice shock on meat..
i heard once that after water boiled poultry for 15 mins, shock it in icy water, this will make the meat ...... skin.... hence taste good..
what's is it all about. ? i tried to look for explanation or even recipie of this ice shock method.. but nil..
can someone kind enough tell me how this is done..
and is it only for chicken meat or applicable for pork
and other meat as well ?
how is it goes about ?