What is par-cooking?

Par-boiling is a process that is partially cooked so that it can be completed or reopen later. There are several different reasons why this technique is commonly used in home cooking and in the restaurant industry. This method can be an excellent way to prepare some ingredients that eventually combine. Each component is cooked to the correct level for administration without excessive or shortage. Restaurants also use extensive cooking to prepare food for most of the journey before service and after it is appropriate, they have completed the dishes to order. This can be done in many ways, depending on the cooked food and the purpose for using this process. Generally, however, cooking for the application of heat for food so that it starts to cook, but withdrawing from the heat previously. This can leave some meals open to potential bacteria; Therefore, the par-cooked food should usually be chilled and cold before completion.

One of the most common reasons for cooking is to start preparing several parts of the bowl separately to build them and complete it all together. For example, a cook who prepares a fried stir can start cooking meat and vegetables separately, par-boil and then place them on plates or bowls as soon as each component is ready. This brings each component to a similar level, so it can then be added back to the dishes and complete the cooking. Without this method, it is easy to cook perfectly one part of the bowl, such as onions, while thin pieces of meat are boiled and hard vegetables remain undercut.

Par-boiling is often used in the restaurant industry during the preparation of the AjiDelní service. For example, Risotto is a food that requires about 25 to 30 minutes to get the chef properly. It is produced by throwing rice into molten butter and then slowly cooking to heat with the addition of a small amount of liquid over time.

Many restaurants, howeverHe cannot have dinner waiting for half an hour for such food, so the parking cooking is used to accelerate food. Risotto can be cooked most of the path, but not completely, then stored and chilled. When it is arranged, the part returns to the heat source and completed before the hot and fresh are served.