Parboiling
Partially boiling food until it's about 70% cooked, then finishing by another method (roasting, grilling, frying). Ensures even cooking of thick items and reduces total cooking time in the final step.
When to Use This Technique
- Potatoes before roasting for extra-crispy exterior
- Chicken pieces before grilling or deep frying
- Sausages before pan-frying
- Parboiling rice for biryani
Step-by-Step Instructions
Bring well-salted water to rolling boil
Tip
Salty water seasons from within as starch absorbs it during partial cooking
Add food — cook until partially done (70-75%), not fully cooked
Tip
Potatoes: fork goes in but still firm. Chicken: exterior white, interior still pink.
Drain and continue with second cooking method immediately
Tip
For roast potatoes: don't let them cool and steam. Toss in hot fat immediately.
For crispy roast potatoes specifically: shake vigorously in colander to rough up edges
Tip
Roughed edges create maximum surface area for caramelization and crispiness
Equipment Needed
- Large pot
- Colander
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
5-15 minutes
Category
Moist Heat Cooking