from The American Heritage® Dictionary of the English Language, 4th Edition
- transitive v. To cook partially by boiling for a brief period: parboiled and then sautéed the new potatoes.
- transitive v. To subject to intense, often uncomfortable heat.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- v. To boil food briefly so that it is partly cooked.
from the GNU version of the Collaborative International Dictionary of English
- transitive v. To boil or cook thoroughly.
- transitive v. To boil in part; to cook partially by boiling.
- transitive v. To do (something) only part way, or incompletely. Also used intransitively.
from The Century Dictionary and Cyclopedia
- To boil thoroughly.
- To boil slightly or in a moderate degree; half-boil.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- v. cook (vegetables) briefly
•Seasoned: Quickly parboil aka blanch, drain, then place in a hot skillet or wok with a tablespoon or two of your favorite high-heat cooking oil and toss to coat.
Corn•Curried kernels: With a sharp knife, slice off kernels and parboil for one minute in a small saucepan.
But always parboil the liver first by dropping it into boiling water for a moment to seal in the juices and insure it remains tender, rather than turning into something resembling shoe leather.
This, if you will, is the rösti equivalent of the cream-first v jam-first scone war – some people parboil the potatoes before grating, and others don't bother.
For some Swiss, it's not enough to parboil the potatoes – they must be done a day in advance and chilled before grating.
For the other, I parboil two potatoes until just tender; once they're cool enough to handle, they're grated and cooked in exactly the same way.
Whatever size favas you use, the best bet is to parboil the beans, peel them, then finish cooking until beans are tender.
Just cut a stick of feta, cover it in spinach (I thawed whole leaf spinach from my freezer – if you use fresh parboil them so they wilt and press out the water), then roll the feta-spinach roll up in the dough triangle.
Best to parboil them first, to cook the centers through.
First, I parboil the potatoes before roasting; second, I roast at a high temperature.
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