Parcooked

Parcooked, also sometimes referred to as partially cooked, describes a cooking method where food is heated to a point where it's partially done, often through boiling or steaming. This process is commonly used to prepare ingredients for later use, such as freezing, finishing cooking in a different way (e.g., frying or baking), or incorporating into prepared dishes. Parcooking allows for quicker final cooking times, maintains better texture and appearance, and ensures even doneness. It helps preserve nutrients and reduce overcooking issues, particularly with vegetables, rice, or pasta. It can also be used in commercial food preparation.

Parcooked meaning with examples

• To streamline dinner preparations, I decided to parcook the potatoes. I boiled them until they were just tender but still firm. Later, when I was ready to serve the meal, I simply roasted them to achieve a crispy finish, saving a significant amount of time and energy.
• The recipe suggested parcooking the carrots before adding them to the stew. The carrots were steamed for about five minutes, which softened them slightly while retaining their vibrant color and preventing them from becoming mushy during the longer simmering process.
• Before making my freezer meals, I parcooked the chicken breasts by poaching them. This initial cooking step allowed me to shred the chicken easily and it would still be fully cooked and safe to eat after thawing and adding to my casseroles later in the week.
• The chef parcooked the rice in advance and cooled it down quickly before adding it to the sushi rolls. It was ready to serve, and the process ensured the rice would hold its shape and not clump together during the rolling procedure.