- FoodBook - find out about new food taste and experiences
Parboiling: Difference between revisions
(Created page with "Partially or incompletely boiling a food, especially as the first step in a longer cooking process. Parboiling involves cooking a food in boiling water only until it begins to soften, removing the food before it is fully cooked. The cooking is then often finished by a different method, such as braising or grilling. Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughl...") |
No edit summary |
||
| Line 1: | Line 1: | ||
Partially or incompletely boiling a food, especially as the first step in a longer cooking process. Parboiling involves cooking a food in boiling water only until it begins to soften, removing the food before it is fully cooked. The cooking is then often finished by a different method, such as braising or grilling. | Partially or incompletely boiling a food, especially as the first step in a longer cooking process. Parboiling involves cooking a food in boiling water only until it begins to soften, removing the food before it is fully cooked. | ||
The cooking is then often finished by a different method, such as braising or grilling. | |||
Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning.[1][2] | Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning.[1][2] | ||
Latest revision as of 13:10, 30 December 2023
Partially or incompletely boiling a food, especially as the first step in a longer cooking process. Parboiling involves cooking a food in boiling water only until it begins to soften, removing the food before it is fully cooked.
The cooking is then often finished by a different method, such as braising or grilling.
Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning.[1][2]
The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous[3] or foul-tasting substances from foods, and to soften vegetables before roasting them.