Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- transitive verb To cook partially by boiling for a brief period.
- transitive verb To subject to intense, often uncomfortable heat.
from The Century Dictionary.
- To boil thoroughly.
- To boil slightly or in a moderate degree; half-boil.
from the GNU version of the Collaborative International Dictionary of English.
- transitive verb obsolete To boil or cook thoroughly.
- transitive verb To boil in part; to cook partially by boiling.
- transitive verb To do (something) only part way, or incompletely. Also used intransitively.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- verb To
boil food briefly so that it is partlycooked .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- verb cook (vegetables) briefly
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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•Seasoned: Quickly parboil aka blanch, drain, then place in a hot skillet or wok with a tablespoon or two of your favorite high-heat cooking oil and toss to coat.
Family Kitchen: A smorgasbord of summer vegetable dishes 2011
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This, if you will, is the rösti equivalent of the cream-first v jam-first scone war – some people parboil the potatoes before grating, and others don't bother.
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Whatever size favas you use, the best bet is to parboil the beans, peel them, then finish cooking until beans are tender.
Ellen Kanner: Meatless Monday: Ful For Love Ellen Kanner 2011
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Just cut a stick of feta, cover it in spinach (I thawed whole leaf spinach from my freezer – if you use fresh parboil them so they wilt and press out the water), then roll the feta-spinach roll up in the dough triangle.
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Whatever size favas you use, the best bet is to parboil the beans, peel them, then finish cooking until beans are tender.
Ellen Kanner: Meatless Monday: Ful For Love Ellen Kanner 2011
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But always parboil the liver first by dropping it into boiling water for a moment to seal in the juices and insure it remains tender, rather than turning into something resembling shoe leather.
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Corn•Curried kernels: With a sharp knife, slice off kernels and parboil for one minute in a small saucepan.
Family Kitchen: A smorgasbord of summer vegetable dishes 2011
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For some Swiss, it's not enough to parboil the potatoes – they must be done a day in advance and chilled before grating.
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But always parboil the liver first by dropping it into boiling water for a moment to seal in the juices and insure it remains tender, rather than turning into something resembling shoe leather.
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For the other, I parboil two potatoes until just tender; once they're cool enough to handle, they're grated and cooked in exactly the same way.
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