Parcook

To cook food partially, typically by boiling or steaming, so that it is softened but not fully cooked, allowing for quicker finishing later. This technique, also known as precooking or blanching, is often used to prepare ingredients for freezing, grilling, or final cooking steps where a crispier texture or even doneness is desired. Parcooking allows for better control over the final product and can reduce overall cooking time. The process usually involves immersing food in hot water or steam for a specified time, then immediately cooling it down.

Parcook meaning with examples

• I parcooked the broccoli florets for 3 minutes before shocking them in an ice bath to retain their vibrant green color and crunchy texture. Later, they can be easily stir-fried with a sauce. This method is convenient for meal prepping.
• Before grilling the corn on the cob, I always parcook it in boiling water for about 5 minutes. This ensures that the kernels are tender and cook evenly on the grill without burning on the outside. The parcooking saves time!
• She parcooked the potatoes for a potato salad, because they would not crumble when mixed with the dressing. Parcooking allows for controlled doneness and also helps them to maintain their shape when mixed with the dressing.
• To make a quick weeknight dinner, I often parcook the rice earlier in the day. This drastically reduces the time needed to prepare dinner later. Once rice is parcooked, it stores well.
• The chef advised to parcook the vegetables for the stir-fry to ensure that they would retain some crunch during the short, high-heat cooking process in the wok. It would provide a crisp final product.