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involves first boiling, then frying the potatoes, so they have a crisp exterior and fluffy interior. In stir-fries or other mixed dishes, meats, root vegetables, and other foods that take a long time to cook, will be parcooked, so they finish at the same time as other foods.
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foods so that they can be finished later. This technique allows foods to be prepared ahead of time, and quickly heated prior to serving. Since the second reheat finishes the cooking process, foods are not overcooked as
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Cooking for Geeks: Real
Science, Great Cooks, and Good Food
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639:Indirect grilling/Plank cooking
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481:Bain-marie (Double boiling)
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767:List of cooking appliances
259:List of cooking techniques
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180:"Skillet Fried Potatoes"
772:List of cooking vessels
342:Grilling (charbroiling)
137:are prepared this way.
347:Roasting (traditional)
178:Potter, Jeff (2015).
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43:improve this article
928:Cooking techniques
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32:This article
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883:expanding it
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653:Device-based
597:Mixed medium
450:Slow cooking
280:Dry roasting
205:. Retrieved
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142:french fries
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99:January 2020
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58:"Parcooking"
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41:Please help
36:verification
33:
852:WikiProject
792:Food safety
680:Slow cooker
665:Microwaving
558:Stir frying
543:Deep frying
337:Charbroiler
922:Categories
726:Fermenting
660:Air frying
609:Barbecuing
548:Pan frying
528:Blackening
455:Smothering
399:Parboiling
352:Rotisserie
299:Convection
273:Conduction
251:techniques
207:24 January
166:References
160:Parboiling
122:Parcooking
69:newspapers
634:Fricassee
624:Deglazing
516:High heat
509:Fat-based
486:Sous-vide
445:Simmering
409:Reduction
394:Decoction
384:Blanching
377:High heat
330:Radiation
202:926118358
155:Parbaking
131:leftovers
844:Cookbook
828:Category
760:See also
736:Pickling
694:Non-heat
614:Braising
584:Sweating
572:Low heat
563:Sautéing
533:Browning
496:Steaming
460:Steeping
440:Poaching
435:Infusion
430:Creaming
425:Coddling
418:Low heat
404:Shocking
357:Toasting
321:Barbecue
149:See also
875:cooking
836:Commons
751:Souring
746:Salting
731:Juicing
706:Brining
523:Basting
465:Stewing
389:Boiling
316:Smoking
290:Searing
249:Cooking
126:cooking
83:scholar
721:Drying
716:Curing
629:Flambé
538:Frying
306:Baking
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701:Aging
90:JSTOR
76:books
879:stub
209:2020
198:OCLC
188:ISBN
62:news
370:Wet
266:Dry
45:by
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