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What is the difference between blanching and parboiling?

Beverley Pinkett

Blanching and parboiling are two different ways of cooking vegetables, but they both involve boiling them in hot water and then cooling them quickly.

Blanching is when you put vegetables, like broccoli or carrots, in boiling water for a short time, usually about 2 to 3 minutes, and then you immediately put them in icy water to stop the cooking process. Blanching helps to soften vegetables without making them too mushy, and it also helps to keep their bright color.

Parboiling is similar to blanching, but you cook the vegetables for a slightly longer time, usually about 5 to 6 minutes, before cooling them in icy water. This is often done with things like potatoes or sweet potatoes before they are roasted or fried. Parboiling helps to partially cook the vegetables, which makes them easier to finish cooking in the oven or on the stove.

So, the main difference between blanching and parboiling is how long you cook the vegetables in boiling water. Blanching is a shorter cooking time, and parboiling is slightly longer. Both methods involve quickly cooling the vegetables to stop the cooking process and lock in flavor and color.