Parboiling
Partial boiling as a preliminary cooking step.
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Parboiling, also known as leaching, is the partial boiling of food as an initial cooking step. The term derives from Old French parbouillir, meaning 'to boil thoroughly,' though association with 'part' shifted its meaning. It is commonly used for parboiled rice and to remove toxins or unpleasant flavors from foods.
Quick Facts
- Common use
- Parboiled rice
- Distinction from blanching
- Items are not cooled with cold water or ice after boiling
Facts from the source article.
More in Cooking Techniques
Sources
Compiled from Wikipedia and the sources listed below. Text from Wikipedia is available under CC BY-SA 4.0; this entry is adapted from it.
- Wikipedia: Parboiling (CC BY-SA 4.0).
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