page_title: Parboiling
section_title: Basic technique
hierarchical_section_title: Parboiling / Basic technique
caption_attribution_description: Italiano: Armillaria mellea (famiòle): sbollentatura preliminare English: Parboiling Armillaria mellea
context_page_description: Parboiling is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' but by mistaken association with 'part' it has acquired its current meaning.
  The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foods, and to soften vegetables before roasting them.
context_section_description: The food items are added to 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.
caption: Parboiling honey fungus.
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