Partially Cooking Food by Boiling
Par Boiling
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Parboiling means partially cooking food in boiling or simmering liquid but removing the food from the heat source before the food is cooked all the way through. Parboiling is similar to blanching but in most cases the parboiling cook time is longer.

Culinary Uses

Parboiled ingredients are often used so that foods with longer cook times will be completely cooked in a final dish at the same time as the ingredients which cook more quickly. An example might be stir frying carrots. If carrots, which take longer to cook, are parboiled first before joining the other ingredients in the stir fry, then all the ingredients will be perfectly cooked simultaneously.  

In addition to partially cooking ingredients, parboiling also has other uses. Restaurant cooks frequently parboil a larger batch of an ingredient so that they can pick out batches of the ingredient to cook smaller meals easily and quickly. Potatoes for O’Brian Potatoes or Hash Browns can be parboiled so that they only finish cooking in the frying pan for color and taste. In manufacturing, many vegetables are parboiled before being frozen so that they are more immediately useful when thawed.

 Commercial rice harvests are also sometimes parboiled to aid in processing. Freshly harvested rice is soaked in water, then subjected to heat to help open the rice hulls. Parboiling also changes the chemical and physical structure of the rice so that it cooks more quickly and holds better in storage. Smart Kitchen covers Par Boiling in Advanced Cooking Methods

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