Talk:Shocking (cooking)

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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)[reply]

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)[reply]