What is the purpose of using ice water when blanching vegetables?

The purpose of using ice water when blanching vegetables is to stop the cooking process immediately. Blanching involves briefly boiling vegetables to cook them partially, which helps to preserve their color, flavor, and nutrients. Once the vegetables have been blanched, transferring them to ice water quickly halts the cooking process. This technique ensures that the vegetables maintain their desired crisp texture and vibrant color. If this step is skipped, the residual heat from the vegetables could cause them to continue cooking, resulting in a mushy texture and loss of visual appeal.

Using ice water does not enhance flavors, increase cooking temperature, or make vegetables more tender; rather, it is specifically employed to control and stop the cooking effectively.