What is Parblanching?

Parblanching is a cooking technique that partly cooks food. It is similar to parboiling, but there are some differences. The main difference between the two techniques is that Parblanching often includes the placement of food in cold water, bringing to a boil and then cooking them for a few minutes. On the other hand, most of the foods that are exposed are located in already boiling water and tend to cook for a somewhat longer period of time.

Most parblanched foods are cooked for a specified time, then immediately immersed in cold water or sometimes ice water. The purpose of this last step is to arrest the cooking process. Foods that remain hot will continue to cook slightly, which can result in excessive cooking. You need to carefully follow the time when you do not ignore this last step. Do not let vegetables or meat sit in hot water and boil the cold water bath before.

You will find that there are many parblanching food applications in simple recipes.For example, if you want to fry potatoes on the hob and want to shorten the cooking time, Parblanching for a few minutes will first mean that the frying process will take less time, and you will not end with potatoes that are burned from the outside but still not showed interiors. Many recipes for preserving vegetables recommend the Parblanching process, or you can use simple blankets, usually an even shorter cooking process for slightly cooking vegetables that you would like to serve as CRULITES. Blanlanting tends to maintain color and crisis, but also makes vegetables like asparagus or broccoli to spend a little easier.

Another application of parblanching is to remove excess salt from a certain meat or remove blood from the meat. If for a few minutes the Parblan Site ham or anchovies, you will remove a part of the salt that can create a better taste and removal of excessive saltiness. Meat can be parblanched if you plan to fry meat and vegetables together and some types of meat benefits from slight cooking and "shockthe "water and ice process. This is especially true for soft meat such as the brain and sweetbread that can become a little stronger during this process.

There are a number of recipes that require preliminary cooking of fruit or vegetables to make all foods simultaneously. Recipes of strawberry recipes for recipes can recommend rhubarb Parblanching. This helps to soften the rhubarb, so you don't have to overdo the strawberries to get a fully cooked rhubarb.