Difference between revisions of "Par-boiling"
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Par-Boiling refers to ore-boiling of foods like rice, vegetables etc., in boiling water for less than actual cooking time, to preserve nutrients, enhance flavour, tenderise food. The hot raw stuff immediately immersed in cold water and then frozen or further processed. | Par-Boiling refers to ore-boiling of foods like rice, vegetables etc., in boiling water for less than actual cooking time, to preserve nutrients, enhance flavour, tenderise food. The hot raw stuff immediately immersed in cold water and then frozen or further processed. | ||
| − | [[Category:British Food Glossary]] | + | [[Category:British cuisine]] |
| + | [[Category:Food Glossary Recipes]] | ||
Latest revision as of 18:36, 8 May 2012
Par-Boiling refers to ore-boiling of foods like rice, vegetables etc., in boiling water for less than actual cooking time, to preserve nutrients, enhance flavour, tenderise food. The hot raw stuff immediately immersed in cold water and then frozen or further processed.
