Skip to main content
Like
Create new Glog
previous
next
Email share
18 views | 0 likes | 0 reposts
Parboiling and Boiling
'''Bring to a boil refers to heating a liquid until bubbles break the surface (212F for water at sea level). The term also means to cook food in a boiling liquid. A 'full rolling boil' is one that cannot be dissipated by stirring.' http://www.epicurious.com/tools/fooddictionary/
Parboiling or blanching is a cooking technique in which something is partially cooked in boiling water, but removed before it is cooked all the way through. Many recipes call for parboiled ingredients to ensure that foods which take longer to cook will be completely cooked in the final dish. http://www.wisegeek.com/what-is-parboiling.htm
Procedures: 1. Select correct equipment, check it is clean/undamaged and the correct size and type.-i.e. big enough - does not boil over - allow for stirring-a minimum amount of water should be used when cooking vegetables to cut down vitamin loss. 2. Collect ingredients in the correct quantities and prepare. 3. Check that the heat source is ready, electric stoves should be pre-heated. 4. Use sufficient liquid - pasta, rice, and eggs should be cooked in large quantities of water so that the water returns to the boil quickly. 5. Decide whether the food should be placed into cold or hot liquid and how long it takes per Kilogram. 6. Melt fat and add flour if making a roux. Season, or thicken as appropriate e.g. Bouquet Garni, salt & pepper. 7. Temperature control - simmer as required, prevent drying out. 8. Skim impurities and fat from the surface as appropriate. 9. Cook evenly to prevent burning, stir if boiling vigorously. 10. Remove food when cooked or blanched - refresh as appropriate, serve or maintain at appropriate temperature. http://www.cookeryonline.com/Topics/METHODS%20OF%20BOILING.html
Parboil Recipe: “Healthy Stir Fry” 1 large head of broccoli 4 medium carrots 8oz pkg white button mushrooms inch piece of ginger 1 medium clove of garlic 2 tbsp cornstarch 1 tbsp peanut oil 4 tbsp soy sauce 1 cup chicken broth 1. Rinse the broccoli under cold water and then cut off the crowns and discard the rest of the base. Break or cut these crowns into small sections. Place these florets in a large microwave safe bowl and set aside. 2. Peel and cut the ends off of the carrots. Rinse them under cold water and then cut them into long flat strips about 2 inches long. Add these strips to the broccoli. 3. Submerge the broccoli and carrots in hot water until they are almost completely covered. Place the bowl in the microwave and heat it on high for 2 minutes. Then set them aside in a colander to drain. Microwaving the broccoli and carrots is just like parboiling them. These two vegetables are very dense and need to be par boiled, or just slightly softened before adding them to the stir fry. 4. Wipe the mushrooms with a damp paper towel to remove most of the dirt. Then quickly rinse them under cold water and dry them with paper towels. Cut them into thin slices and set them aside. 5. Peel the ginger and dice it into tiny pieces and set it aside. 6. Lightly smash the garlic clove with the side of a large knife. Remove the peel and chop it into tiny pieces and set it aside. 7. In a small cup, mix the cornstarch with just a little warm water and stir to dissolve. Set aside. 8. Now that all of the vegetables are prepared, it is time to start the stir fry. In a large pot or wok heat the oil on high. Once the oil is hot, add the garlic and ginger and stir fry for 1 minute. 9. Add the broccoli, carrots and mushrooms and stir fry for 4 minutes. 10. Add the soy and stir fry for 1 more minute. Then add the chicken broth and cornstarch mixture, bring to a boil, and stir until it thickens. 11. For a healthy and tasty meal, serve with steamed white rice. Makes about 4 servings.
Boiling Recipe: “Dynasty Jasmine Rice” Cooking Directions: Combined 1 cup Dynasty Jasmine Rice and 1- water in medium saucepan. Bring to a soft boil; reduce heat to low and simmer covered 20 minutes or until moisture is absorbed. Remove from heat; let stand covered 10 minutes. Fluff with fork and serve. Makes about 3 cups cooked rice. This cooking method is used because it is the quickest way to soften the rice. It also helps the rice completely absorb the water to become “fluffy.”
When using these cooking terms the food should be very similar to how it already appears before cooking. This is done to cook food or prepare it for further cooking. Boiling and parboiling will make the food become softer in texture.
TIPS: To make sure it’s boiling, look for large bubbles that rise to the top and make the surface quiver. Pressed for time: Add some salt to the water and it will boil faster.
