Misplaced Pages

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Parcooking" – news · newspapers · books · scholar · JSTOR (January 2020) (Learn how and when to remove this message)

Parcooking is the technique of partially cooking foods so that they can be finished later. This technique allows foods to be prepared ahead of time, and quickly heated prior to serving. Since the second reheat finishes the cooking process, foods are not overcooked as leftovers often are. Parcooking is typically used in the processed food industry, and most frozen and ultra-processed foods are prepared this way.

Parcooking also allows one to take advantage of different cooking techniques. For example, one method of preparing french fries involves first boiling, then frying the potatoes, so they have a crisp exterior and fluffy interior. In stir-fries or other mixed dishes, meats, root vegetables, and other foods that take a long time to cook, will be parcooked, so they finish at the same time as other foods.

See also

• Parbaking
• Parboiling

References

1. Potter, Jeff (2015). "Skillet Fried Potatoes". Cooking for Geeks: Real Science, Great Cooks, and Good Food (2nd ed.). Sebastopol, Calif.: O'Reilly Media. p. 216. ISBN 9781491928141. OCLC 926118358. Retrieved 24 January 2020.

v t e Cooking techniques
List of cooking techniques
Dry	Conduction Dry roasting Hot salt frying Searing Convection Baking Roasting (modern) Smoking Barbecue Radiation Charbroiler Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting
Wet	High heat Blanching Boiling Decoction Parboiling Shocking Reduction Low heat Coddling Creaming Infusion Poaching Simmering Slow cooking Smothering Steeping Stewing Indirect heat Bain-marie (Double boiling) Sous-vide Double steaming Steaming
Fat-based	High heat Basting Blackening Browning Frying Deep frying Pan frying Shallow frying Stir frying Sautéing Low heat Gentle frying Sweating
Mixed medium	Carryover cooking Barbecuing Braising Caramelization Deglazing Flambé Fricassee Indirect grilling/Plank cooking Stir frying (chao)
Device-based	Air frying Microwaving Pressure cooking Pressure frying Slow cooker Thermal cooking
Non-heat	Aging Brining Burying in ground Curing Drying Fermenting Juicing Pickling Purée Salting Souring
See also	List of cooking appliances List of cooking vessels Outdoor cooking Food preparation Food preservation Food safety
Category

This cooking article about preparation methods for food and drink is a stub. You can help Misplaced Pages by expanding it.

• v
• t
• e

• Cooking techniques
• Culinary terminology
• Cooking stubs