Parboil

Culinary definition of parboil:  To boil food partially

C@H FOOD FOR THOUGHT
Foods are parboiled (boiling in water [or steamed]) to partially cook them, then they are removed from the water/steam and drained/dried, before finishing the cooking process using another method. 

Different foods are parboiled for completely different reasons. Potatoes (right), for example, are parboiled or steamed until just tender, before roasting or frying.  Racks of fatty ribs can be parboiled to remove some of the excess fat, before broiling or baking. 

Parboiling is similar to blanching, except that parboiled foods remain in boiling water longer than blanched foods and are not neccesarily plunged in ice water or 'refreshed' on removal from boiling water or steamer.  Parboiling certain foods or ingredients helps ensure that all foods in a dish or menu complete cooking at the same time.  'Instant' rice (we don't recommend) is an example of a pre-packaged barboiled food.

✭ ✭ ✭ Perfect Roast Potatoes.   Parboil peeled  potatoes (especially non-waxy varieties) until tender, then drain, dry, toss in a small amount of olive oil, dust with flaked sea salt, then roast in a 350F oven until golden brown and crispy - but not hard.   Barpoiling softens the outside edges of the potatoes, making way for crispy (but not tough), golden ruffles all around.  Whole potatoes can be prepared this way also, but they must be small.  Bash them very slightly with a gloved hand or back of a spoon after parboiling, before tossing and baking.   

If you have access to an Indian or Asian market and can purchase gram flour (made from dried chickpeas) - the ultimate roast potato awaits.   Simply dust peeled parboiled (baking style) potatoes with gram flour before baking.  Crispy, deep gold and delicious, with nutty overtones.

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