_VEGETABLES: TO PARBOIL
Number Of Ingredients 0
Steps:
- Wash, peel and cut up the vegetable. Bring the water to a rolling boil in a pot large enough to allow plenty of space for the vegetable. Add salt then add the vegetable gradually so that the water is kept at a rolling boil. Stir gently for even cooking. (Depending on the tenderness or toughness of the vegetable and the way it's cut, parboiling will take from 1 to 4 minutes.) Remove green vegetables from the heat as soon as they begin to turn a very bright green. Remove the non-green vegetables when slightly softened but still crisp. Drain at once in a colander or sieve. (Reserve the vegetable liquid for soups and sauces it's not only tasty but full of nutrients.) Cool the vegetable immediately under cold running water then drain again.NOTE: These techniques of blanching and parboiling are sometimes also used with meat, poultry and seafood as specified in certain recipes.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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