Information about Parboil
Parboil is an action which refers to partially boiling food in water before it is 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.
As a unit operation in chemical engineering, parboiling is the same as extraction or leaching.
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Braising (from the French “braiser”) is cooking with moist heat, typically in a covered pot with a variable amount of liquid, resulting in a particular flavour.
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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.
As a unit operation in chemical engineering, parboiling is the same as extraction or leaching.
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.See also
Sources
Cooking Techniques | |
|---|---|
| Cooking under heat | Baking Frying Deep-frying Boiling Braising Grilling/Broiling Roasting Sauting Stir frying Poaching Parboiling Steaming Pressure cooking Pressure frying Simmering |
| Cooking without heat | Smoking Marination |
| Food preservation | Canning Drying Pickling Refrigeration Salting Smoking |
| Par-cook | Blanching |
| Other Techniques | Creaming Fermenting Outdoor cooking Scalding Tempering |
Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental
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Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal or human being for nutrition or pleasure.
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Etymology is the study of the history of words - when they entered a language, from what source, and how their form and meaning have changed over time.
In languages with a long written history, etymology makes use of philology, the study of how words change from culture to
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In languages with a long written history, etymology makes use of philology, the study of how words change from culture to
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Middle English}}}
Language codes
ISO 639-1: none
ISO 639-2: enm
ISO 639-3: enm
Middle English is the name given by historical linguistics to the diverse forms of the English language spoken between the Norman invasion of 1066
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Language codes
ISO 639-1: none
ISO 639-2: enm
ISO 639-3: enm
Middle English is the name given by historical linguistics to the diverse forms of the English language spoken between the Norman invasion of 1066
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Old French was the Romance dialect continuum spoken in territories corresponding roughly to the northern half of modern France and parts of modern Belgium and Switzerland from around 1000 to 1300.
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Vulgar Latin (in Latin, sermo vulgaris, "common speech") is a blanket term covering the vernacular dialects and sociolects of the Latin language until those dialects, diverging still further, evolved into the early Romance languages — a distinction usually made
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Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture. The practice of parboiling rice is more than two thousand years old, and may have started in the Persian Gulf.
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Gyromitrin is a toxic and possibly carcinogenic chemical present in most members of the mushroom genus Gyromitra, most notably the False Morel (Gyromitra esculenta). In the body it is metabolized to monomethylhydrazine (MMH).
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G. esculenta
Binomial name
Gyromitra esculenta
(Pers. ex Pers.) Fr.
The False morel (Gyromitra esculenta), also known by a variety of common names such as Lorchel,
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Binomial name
Gyromitra esculenta
(Pers. ex Pers.) Fr.
The False morel (Gyromitra esculenta), also known by a variety of common names such as Lorchel,
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unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product.
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Chemical engineering is the branch of engineering that deals with the application of physical science (e.g. chemistry and physics), with mathematics, to the process of converting raw materials or chemicals into more useful or valuable forms.
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Separation processes
Processes
Acid-base extraction • Chromatography • Crystallization • Dissolved air flotation • Distillation • Drying • Electrochromatography • Filtration • Flocculation • Froth flotation
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Processes
Acid-base extraction • Chromatography • Crystallization • Dissolved air flotation • Distillation • Drying • Electrochromatography • Filtration • Flocculation • Froth flotation
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Leaching is the process of extracting a substance from a solid by dissolving it in a liquid.
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Agriculture
In agriculture, leaching may refer to the loss of water-soluble plant nutrients from the soil, due to rain and irrigation...... Click the link for more information.
Dakshina Kannada (Tulu,Kannada:ದಕ್ಷಿಣ ಕನ್ನಡ), (earlier known as South Kanara, or South Canara), is a coastal Karnataka district in the state of Karnataka in India.
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Coordinates:
Udupi (Tulu, Kannada:ಉಡುಪಿ) is a town and the headquarters of the Udupi District in the Indian state of Karnataka. Udupi is famous for the Krishna temple located here.
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Udupi (Tulu, Kannada:ಉಡುಪಿ) is a town and the headquarters of the Udupi District in the Indian state of Karnataka. Udupi is famous for the Krishna temple located here.
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Coordinates: city
Tamil Nadu (Tamil: தமிழ்நாடு pronunciation
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Tamil Nadu (Tamil: தமிழ்நாடு pronunciation
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Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (shocked)
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Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, and quiches.
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For other uses of "fry" or "frying", see .
Frying is the cooking of food in oil or fat. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed...... Click the link for more information.
Deep-frying is a cooking method whereby food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used.
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Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental
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- For the solder-like joining process, see brazing.
Braising (from the French “braiser”) is cooking with moist heat, typically in a covered pot with a variable amount of liquid, resulting in a particular flavour.
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Grilling is a form of cooking that involves direct heat. Devices that grill are called grills. The definition varies widely by region and culture.
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British English
In the United Kingdom and Commonwealth countries (except Canada), grilling generally refers to cooking food..... Click the link for more information.
Roasting is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization of the surface of the food, which is considered a flavor enhancement. Meats and most root and bulb vegetables can be roasted.
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Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chǎo () and bào (). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese
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Poaching is the process of gently simmering food in liquid, generally water, stock or wine.
Poaching is particularly suitable for fragile food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out.
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Poaching is particularly suitable for fragile food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out.
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Steaming is a method of cooking using steam.
Steaming is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.
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Steaming is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.
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In cooking, pressure frying is a variation on pressure cooking where meat and cooking oil are brought to high temperatures while pressure is held high enough that the water within is prevented from boiling off. This leaves the meat very hot and juicy.
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