How to Parboil

Posted by
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 3.00 out of 5)
Loading ... Loading ...

Republish                

How to Parboil

If you’re a cooking fanatic, you might come across the term “parboil”, coined from “partial boiling”. This is a common cooking technique used for various dishes like stir fry or rice. It’s a very important preparation task, so if you don’t know how to do it, here’s how.

What You’ll Need:

  • Cooking ingredients
  • Water
  • Pot

When Is Parboiling Useful?

Parboiling is also called “blanching”, and is a process where food is partially cooked in boiling water, but removed quickly before it starts to cook all the way through. The food then is cooked further, following the actual recipe given. Here are several other reasons why parboiling is very important.

  • It loosens vegetable skins, such that of tomatoes.
  • It removes fruit husks quicker.
  • Rice producers use it as a processing technique, cracking the hulls and changing the physical and chemical structure. It causes rice to cook more quickly and is less likely to spoil.
  • Veggies that are hard can be parboiled before they are mixed in the dish, so they are sure to be well-cooked.
  • When cooking large batches of food, parboiling is done beforehand, so smaller meals are cooked faster and more evenly.

Parboiling Methods

For Vegetables And Fruits To Be Canned

If you like making preserved fruits or veggies, then parboiling is something you should be familiar with. To do this, boil a pot of water then dunk the veggies in it to cook them. When they’re nearly done, remove them from the water than put in cold water to stop the cooking process. This retains the natural color of the food and makes it appropriate for home canning.

For Rice

If you bought rice with the husks still intact, you can parboil it to remove the husks. Put the rice in the boiling water and cook until it starts to soften a bit and the husks are removed.

Removing Veggie And Fruit Skins Through Parboiling

Veggies and fruits used in recipes that require their skins to be removed can be parboiled. This is the technique used when removing tomato skins. Other examples of foodstuff you can parboil with this purpose are peaches and sweet potatoes. Put them in hot water for several minutes, then remove before they turn mushy. Use your hands to remove the skin easily, then run cold water over them.

Some Tips

  • Be careful when parboiling. Be careful not to spill hot water on you as you drain it or as you remove the food items.
  • Never leave food that you’re parboiling unattended, or they’ll be thoroughly cooked.
  • Parboiling works well for meat too, like poultry.

Parboiling is a simple, yet useful task you can do when cooking dishes. Just remember to do it properly, otherwise your food will go to waste!

 

Comments