Parcooking refers to the technique of partially
cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in vari ...
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
leftovers often are. Parcooking is often used in the processed food industry, and most frozen and
prepared foods are prepared this way.
Parcooking also allows one to take advantage of different cooking techniques. For example, one method of preparing
french fries
French fries ( North American English), chips ( British English), finger chips (Indian English), french-fried potatoes, or simply fries, are '' batonnet'' or '' allumette''-cut deep-fried potatoes of disputed origin from Belgium and France ...
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.
See also
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Parbaking
Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen. ...
*
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 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning.
The wo ...
References
Cooking techniques
Culinary terminology
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