| 翻訳と辞書 |
Parboiling
Parboiling (or leaching) is the partial boiling of food as the first step in cooking.
The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs, and to soften vegetables before roasting them.
==Basic technique==
Starts with boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to partially cook an item which will then be cooked another way such as braising, grilling, or stir-frying. Parboiling differs from blanching in that one does not cool the items using cold water or ice after removing them from the boiling water.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Parboiling」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|