Everything about Parboil totally explained
Parboil (or
leaching) is an action which refers to partially
boiling food in water before it's finished cooking using another method. When something has been
parboiled it has been partially cooked; that is, subjected to boiling for a brief period of time. To be parboiled can also mean to be subjected to uncomfortable
heat.
The
etymology of the word includes influences from the
Middle English parboilen meaning to boil partly and the
Old French parboillir meaning to boil thoroughly. These words in turn are derived from
Late Latin. The meaning of the word is apparently caused by confusion of
par- with
part-.
The word is often used when referring to
parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs, such as removing
gyromitrin from
false morels. In the Middle Ages, heads were at times parboiled after executions and before they were posted on poles or gates in cities through
Europe. This happened to
St. Thomas More after his execution under
Henry VIII.
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Parboiled rice
Raw rice or paddy is dehusked by using steam. This steam also partially boils the rice while dehusking. This process generally changes the colour of rice from white to a bit reddish. This type of rice is eaten in districts of
Dakshina kannada and
Udupi and most parts of
Tamil Nadu in
India. West Africa and the Caribbean African diaspora are also accustomed to parboiling rice.
Further Information
Get more info on 'Parboil'.
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