Parboiling

Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French parbouillir, 'to boil thoroughly' but by mistaken association with "part", it has acquired this definition.^[1]^[2]

The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous^[3] or foul-tasting substances from foods, and to soften vegetables before roasting them.

^ "parboil – Origin and meaning of parboil by Online Etymology Dictionary". www.etymonline.com. Retrieved 10 April 2018.
^ "parboil – Wiktionary". en.wiktionary.org. Retrieved 10 April 2018.
^ AA.VV. (2012). "Informazioni utili". In Francesca Assisi (ed.). I funghi: guida alla prevenzione delle intossicazioni (PDF) (in Italian). Ministero della Salute and Regione Lombardia. p. 21. Retrieved 13 November 2018.

[1] "parboil – Origin and meaning of parboil by Online Etymology Dictionary". www.etymonline.com. Retrieved 10 April 2018.

[2] "parboil – Wiktionary". en.wiktionary.org. Retrieved 10 April 2018.

[3] AA.VV. (2012). "Informazioni utili". In Francesca Assisi (ed.). I funghi: guida alla prevenzione delle intossicazioni (PDF) (in Italian). Ministero della Salute and Regione Lombardia. p. 21. Retrieved 13 November 2018.

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