Definitions
- Describing a cooking technique where food is partially boiled before being finished by another method, such as roasting or frying. - Referring to a process of boiling food briefly to soften it before freezing or canning. - Talking about a method of cooking that involves boiling food until it is partially cooked.
- Describing a cooking technique where food is briefly boiled and then plunged into cold water to stop the cooking process. - Referring to a process of boiling vegetables briefly before freezing or canning. - Talking about a method of cooking that involves boiling food briefly to remove skin or loosen the outer layer.
List of Similarities
- 1Both involve boiling food briefly.
- 2Both are used to prepare food for further cooking or preservation.
- 3Both require the use of boiling water.
- 4Both are used to soften or loosen food.
What is the difference?
- 1Purpose: Parboiling is done to partially cook food before finishing it by another method, while blanching is done to stop the cooking process or remove skin/outer layer.
- 2Method: Parboiling involves boiling food until it is partially cooked, while blanching involves boiling food briefly and then plunging it into cold water.
- 3Application: Parboiling is commonly used for potatoes, rice, and other grains, while blanching is commonly used for vegetables, fruits, and nuts.
- 4Outcome: Parboiling results in partially cooked food that requires further cooking, while blanching results in food that is partially cooked and ready for further preparation or preservation.
- 5Timing: Parboiling takes longer than blanching since the food is cooked until partially done, while blanching is a quick process that only takes a few minutes.
Remember this!
Parboil and blanch are both cooking techniques that involve briefly boiling food. However, the difference between parboiling and blanching is their purpose and method. Parboiling is done to partially cook food before finishing it by another method, while blanching is done to stop the cooking process or remove skin/outer layer. Parboiling involves boiling food until it is partially cooked, while blanching involves boiling food briefly and then plunging it into cold water.
