Partial Cooking is Tricky, and if Done Poorly, Can Impact Outcome and Flavor.
Par Cooking
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Par-cooking means partially cooking foods so that they can finish cooking later.

Culinary Uses

There are three main reasons to par-cook. The first reason is to manage varying cooking times among your ingredients. If the meat will take longer to cook than the vegetables, the meat can be partially cooked ahead of time and then Finish Cooked with the vegetables. This allows all the ingredients of your dish to come together simultaneously.

The second reason for par-cooking is if larger quantities of the food must be made together, but in advance of service. Par-cooking, instead of finish cooking and then reheating, means that the ingredient won’t be over cooked. Often times finish cooking and then reheating foods falls into the leftover trap, where the re-heat actually becomes additional cooking that in turn overcooks the food. Food manufacturing and restaurant preparations take advantage of par-cooking.

The third reason to par-cook is to utilize different cooking techniques on one ingredient. An initial technique might convey some quality (caramelization for meats or a fluffy interior for French fries for example) and the finish cooking technique imparts another (cooking evenly and thoroughly for meats or a crispy exterior for French Fries).