What is par blanched?!


Question:

What is par blanched?


Answers:

Good question: the term "par blanched" is tautologous. It's a contraction of 'par boiled' and 'blanched', and the two are extensions of each other and cannot be unified into a single term.

'blanched' food is submerged in boiling water for a short period of time, a matter of minutes, depending on the nature of the item being blanched, and then 'refreshed' or submerged in ice cold water to stop the cooking process, prior to being cooked by a completely different process, or prepared for freezing etc.

'par boiled' food is immersed in boiling water and boiled for a defined, more extended period of time that is still a fraction of the total expected cooking time, drained, and then subjected to a further, different technique later. For example, potatoes are par boiled for some 10 minutes, then drained and 'roughed up' prior to roasting in the oven for classic roast poatoes.

In short, consequently, 'par blanched' is basically nonsense... :-)




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