parboil

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(pär'boil') pronunciation
tr.v., -boiled, -boil·ing, -boils.
  1. To cook partially by boiling for a brief period: parboiled and then sautéed the new potatoes.
  2. To subject to intense, often uncomfortable heat.

[Middle English parboilen, to boil partly, to boil thoroughly (influenced by part, part), from Old French parboillir, to boil thoroughly, from Late Latin perbullīre : Latin per-, thoroughly; see per- + Latin bullīre, to boil.]


Partially cook. Parboiling of brown rice, i.e. steaming it in the husk before milling, leads to water-soluble vitamins diffusing from the husk into the grain; when the rice is polished, it contains more of these vitamins than polished raw rice.

To partially cook food by boiling it briefly in water. This timesaving technique is used in particular for dense foods such as carrots. If parboiled, they can be added at the last minute with quick-cooking ingredients (such as bean sprouts and celery) in preparations such as stir-fry dishes. The parboiling insures that all the ingredients will complete cooking at the same time. See also blanch.

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verb

    To cook (food) in liquid heated to the point of steaming: boil, simmer, stew. See ingestion.

Random House Word Menu:

categories related to 'parboil'

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Random House Word Menu by Stephen Glazier
For a list of words related to parboil, see:

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Parboiling peaches to remove their skin

Parboiling (or leaching) is the partial boiling of food as the first step in the cooking process.

The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs. The technique may also be used to soften vegetables before roasting them.

Contents

Basic technique

Add the food items to boiling water and cook them until they start to soften, then remove them before they are fully cooked. Parboiling is usually used to precook an item which will then be cooked another way such as braising, grilling or stir-frying. Parboiling differs from blanching in that one does not cool the items using cold water or ice after removing them from the boiling water.

Parboiled rice

Sometimes raw rice or paddy is dehusked by using steam. This steam also partially boils the rice while dehusking. This process generally changes the colour of rice from white to a bit reddish. This type of rice is eaten in districts of Dakshina Kannada and Udupi of Karnataka state, in the state of Kerala, and in most parts of Tamil Nadu in India. West Africa and the Caribbean African diaspora are also accustomed to parboiling rice.

See also

External links


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Dansk (Danish)
v. tr. - give et let opkog, skolde

Nederlands (Dutch)
ten dele koken

Français (French)
v. tr. - faire cuire à demi

Deutsch (German)
v. - ankochen

Ελληνική (Greek)
v. - μισοβράζω

Italiano (Italian)
surriscaldare, bollire parzialmente, cuocere

Português (Portuguese)
v. - encalir, escaldar

Русский (Russian)
недоварить

Español (Spanish)
v. tr. - sancochar, cocer a medias

Svenska (Swedish)
v. - förvälla

中文(简体)(Chinese (Simplified))
煮半熟, 使过热

中文(繁體)(Chinese (Traditional))
v. tr. - 煮半熟, 使過熱

한국어 (Korean)
v. tr. - 데치다, 너무 가열하다, 못살게 굴다

日本語 (Japanese)
v. - 半ゆでにする, 熱いめにあわせる

العربيه (Arabic)
‏(فعل) يسلق : المرء لحما أو خضارا‏

עברית (Hebrew)
v. tr. - ‮הרתיח כדי בישול חלקי, חימם יותר מדי‬


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