-
Parboiling is
usually used to
partially cook an item
which will then be
cooked another way such as braising, grilling, or stir-frying.
Parboiling differs...
-
variations on
parboiling include high-pressure
steaming and
various ways of
drying (dry-heat, vacuum, etc.)
Compared to
brown rice,
parboiling of rice incurs...
- (1888–1964) and the
British chemist Francis Heron Rogers invented a form of
parboiling designed to
retain more of the
nutrients in rice, now
known as the Huzenlaub...
- Brühwurst ("scalded sausage" or "
parboiled sausage") is the
collective name for
several types of
sausages according to the
German classification. They...
- Lamb
fries are lamb ****s used as food.
Historically they were
parboiled, cut in half, and seasoned. Lamb ****s are
served in a
variety of cuisines...
- they are
packaged in liquid. Some
brands require rinsing and sautéing or
parboiling, as the
alkaline water in the
packaging has an odor some find unpleasant...
-
fertilizer in
about four months.[citation needed] Rice
hulls that are
parboiled (PBH) are used as a
substrate or
medium for gardening,
including certain...
- 1964) was a German-British chemist. He
invented the
Huzenlaub process for
parboiling rice.
Huzenlaub studied chemistry in Germany,
served in the
German military...
- or
group name ****ociated with a
specific type of
parboiled rice. This rice is
produced by
parboiling whole grains of a
unique winter rice
variety called...
- Nepal, and Bangladesh. Poha is made by de-husking rice
grains and then
parboiling or
soaking them in hot
water for 45 minutes. They are then dried, roasted...
