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Examples

  • You'd think you'd need to boil or par-cook root vegetables in some way before sautéing them, but the secret to slow-sautéing successfully is to actually overcrowd the pan at the start (not usually good advice for sautéing moister veg), so that the roots steam a bit, too, while they are caramelizing.

    Susie Middleton: My Go-to Eat-In Pan: A Cast-Iron Skillet For Veggies

  • You'd think you'd need to boil or par-cook root vegetables in some way before sautéing them, but the secret to slow-sautéing successfully is to actually overcrowd the pan at the start not usually good advice for sautéing moister veg, so that the roots steam a bit, too, while they are caramelizing.

    Susie Middleton: My Go-to Eat-In Pan: A Cast-Iron Skillet For Veggies

  • To par-cook the crabs, bring a large pot of water to a gushing boil.

    SFGate: Don Asmussen: Bad Reporter

  • Choose specimens that weigh about a pound each, then scrub them clean before cutting in half to par-cook.

    chicagotribune.com -

  • I also don’t par-cook – my trick is to get everything going in the pan, then turn the heat down a little and cover.

    home fries | smitten kitchen

  • You’ll want to par-cook them, because again, you’ll be throwing them back in for a last re-heat.

    Noodle Whore #1: Pad Thai

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