What is the best technique for parboiling chicken to be used in a dish? Start with cold or hot water,how long?!


Question: Start with cold water, since your chicken is cold...Putting a cold piece of meat in or on anything hot makes for a tough piece of meat. Like the chefs say about grilling or frying meat meat should be let to rest at room temperature prior to cooking. So cold meat cold water.

also cook meat throughly even if your going to recook later in a recipe that requires more cooking time. If you par cook chicken you risk bacterial growth. Cook through till no more pink can be seen. It will depend on weight, and how hot you keep the pot cooking. But if you pierce with fork and see pink continue cooking till it's clear.


Answers: Start with cold water, since your chicken is cold...Putting a cold piece of meat in or on anything hot makes for a tough piece of meat. Like the chefs say about grilling or frying meat meat should be let to rest at room temperature prior to cooking. So cold meat cold water.

also cook meat throughly even if your going to recook later in a recipe that requires more cooking time. If you par cook chicken you risk bacterial growth. Cook through till no more pink can be seen. It will depend on weight, and how hot you keep the pot cooking. But if you pierce with fork and see pink continue cooking till it's clear.

To keep it tender, place in cold water, bring to a boil, simmer for 15 mins, turn off the heat, and allow to cool in the hot water

Parboil

Partial cooking of a food in boiling or simmering liquid. Similar to blanching, but the cooking time is longer. Useful when cooking roast potatoes or potato wedges to speed up cooking. Allow approximately 10 minutes for potatoes, more for meat.


Blanch, Parboil


The term "blanching" refers to the technique of plunging a food, usually a vegetable or fruit, into boiling water until either its color has set or the food has softened slightly. This takes anywhere from a few seconds to several minutes, depending on what is being blanched.


Then the food is removed to an ice bath to "shock," or stop the cooking process and to set color.


Why do you use this technique? It makes it easier to peel the skin of fruits like tomatoes and peaches. It also enhances the color of vegetables like green beans or broccoli. That is why the blanched green beans shown here look so vivid.


It's also a good idea to blanch vegetables you intend to freeze, because blanching inactivates the enzymes that promote spoilage.

Parboiling is a technique that is similar to blanching, but takes a bit longer. Parboiled food is actually partially cooked. This technique is especially useful when you are stir-frying foods that take different amounts of time to cook. If you parboil a dense food, such as broccoli, you can add it to your wok at the last minute to cook along with a quicker-cooking food, such as shrimp.





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