parboiled

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parboiled

partly cooked.
References in periodicals archive ?
The "translated" cooking terms are as follows: i) al dente - firmly cooked pasta; ii) au bleu - very rare meat; iii) boullion - stock or clear broth; iv) creme fraiche - cream that is mature but not sour; v) en croute - in pastry; vi) flambe - served or covered with flaming spirit; vii) marinade - blend of oil/wine/vinegar/herbs/spices used to tenderise meat/game/poultry; viii) parboil - cook for a short time; ix) roux - mixture of fat/flour for sauce base, and, x) saute - fry lightly in a little fat.
8%]), have their yam thickness varying between 1 to 5cm and parboil at 40 to 60[degrees]C for 1 to 2h (Table 6).
For the parsnips, parboil about 900g (2lb) for two minutes and drain thoroughly.
To prepare the potatoes in advance, peel, parboil and shake to roughen the edges.
Parboil potatoes (to roast) for five minutes then drain and cool them.
3 Meanwhile, in a medium-sized saucepan, parboil the sliced baby potatoes for 10 minutes.
Cut the vegetables in half and parboil in boiling water for four minutes.
ROAST SPUDSDELIA: Parboil then shake in panPUDDINGDELIA: Heat brandy then set it alight MINCE PIES DELIA: Use ready rolled puff pastry
Forty minutes after the turkey goes in the oven, parboil the parsnips you have peeled and chopped the night before.