-
Parboiling (or leaching) is the
partial or semi
boiling of food as the
first step in cooking. The word is from the Old
French parbouillir, 'to boil thoroughly'...
-
Parboiled rice, also
called converted rice, easy-cook rice,
sella rice, and
miniket (as
predominantly called in West
Bengal and
Odisha in India, and in...
-
parboiled is an open-source Java
library released under an
Apache License. It
provides support for
defining PEG p****rs
directly in Java
source code....
- Brühwurst ("scalded sausage" or "
parboiled sausage") is the
collective name for
several types of
sausages according to the
German classification. They...
-
fertilizer in
about four months.[citation needed] Rice
hulls that are
parboiled (PBH) are used as a
substrate or
medium for gardening,
including certain...
- from caudle,
which comes from the
French term
meaning ‘to boil gently,
parboil or stew’.
Because coddle is seen as
particular to Dublin, and
because of...
-
Sancocho (from the
Spanish verb sancochar, "to
parboil") is a
traditional stew in
several Caribbean and
Latin American cuisines.
Latin variations represent...
- long
grain rice, some for
short grain, some for
broken rice,
others for
parboiled rice.
Typically the
tomato puree,
tomato paste, onions, salt and chillies...
-
being parboiled) with
reddish outer layers. Rose
matta rice
maintains its pink hue as well as its
flavour on cooking. Like all
brown or
parboiled rice...
- foil and bake at 225 °C (435 °F) for 40–50 minutes.
Another option is to
parboil lutefisk,
wrapped in cheesecloth,
until tender.
Lutefisk can also be boiled...
