Quote:
Originally Posted by redforever
I got all of them but I also don't think this is a test that defines a Master Chef.
For me, par-boiling has always just meant to pre-cook by boiling...it never meant quick cool after.
For me, blanching has always meant a quick cook in boiling water followed with an icewater bath to preserve color of the food.
I think some get mixed up with mirepoix if they have only associated it with making gumbo in which case, green peppers are also used.
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Par-boiling is partially boiling then finishing cooking after. It has nothing to do with quick cooling after...Example is you boil some fries and then throw them in a deep fryer.
Blanching is a quick boil followed by the ice bath.
Isn't that exactly what you thought it was then?