American Heritage® Dictionary of the English Language, Fourth Edition
- v. To cook partially by boiling for a brief period: parboiled and then sautéed the new potatoes.
- v. To subject to intense, often uncomfortable heat.
Century Dictionary and Cyclopedia
- To boil thoroughly.
- To boil slightly or in a moderate degree; half-boil.
GNU Webster's 1913
- v. obsolete To boil or cook thoroughly.
- v. To boil in part; to cook partially by boiling.
- v. To do (something) only part way, or incompletely. Also used intransitively.
- v. cook (vegetables) briefly
- From Old French parbouillir ("to boil thoroughly"), from Medieval Latin perbulliō, from Latin per ("thoroughly") + bulliō ("I boil"). Sense “to boil partially” (c.1440), rather than original “to boil thoroughly” is by corruption: associating the prefix with part (from Latin pars ("part")) rather than per. (Wiktionary)
- 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. (American Heritage® Dictionary of the English Language, Fourth Edition)
“•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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