parboil
American Heritage Dictionary:
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par·boil
(pär'boil') 
tr.v., -boiled, -boil·ing, -boils.
tr.v., -boiled, -boil·ing, -boils.
- To cook partially by boiling for a brief period: parboiled and then sautéed the new potatoes.
- 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.]
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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.
Barron's Food Lover's Companion:
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parboil
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.
Roget's Thesaurus:
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parboil
Random House Word Menu:
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categories related to 'parboil'
- Cooking Techniques - parboil: (vb) partially cook by boiling
Wikipedia on Answers.com:
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Parboiling
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This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (August 2011) |
"Parboiled" redirects here. For the Java parsing library, see Parboiled (Java).
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.
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Contents
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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
Main article: 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
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Translations:
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Parboil
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
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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American Heritage Dictionary
The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.
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Oxford Food & Nutrition Dictionary
A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.
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Barron's Food Lover's Companion
Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.
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Roget's Thesaurus
Roget's II: The New Thesaurus, Third Edition by the Editors of the American Heritage® Dictionary Copyright © 1995 byHoughton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.
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Saunders Veterinary Dictionary
Saunders Comprehensive Veterinary Dictionary 3rd Edition. Copyright © 2007 by D.C. Blood, V.P. Studdert and C.C. Gay, Elsevier. All rights reserved.
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Random House Word Menu
© 2010 Write Brothers Inc. Word Menu is a registered trademark of the Estate of Stephen Glazier.
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Wikipedia on Answers.com
This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article Parboiling.
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