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Parboiling (or leaching) is the
partial or semi
boiling of food as the
first step in cooking. The word is from the Old
French 'parbouillir' (to boil thoroughly)...
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Parboiled rice, also
called converted rice, easy-cook rice,
sella rice, and
miniket (as
predominantly called in West
Bengal and
Odisha in India, and in...
-
parboiled is an open-source Java
library released under an
Apache License. It
provides support for
defining PEG p****rs
directly in Java
source code....
- from caudle,
which comes from the
French term
meaning ‘to boil gently,
parboil or stew’.
Because coddle is seen as
particular to Dublin, and
because of...
- be
converted to
fertilizer in
about four months. Rice
hulls that are
parboiled (PBH) are used as a
substrate or
medium for gardening,
including certain...
- Brühwurst ("scalded sausage" or "
parboiled sausage") is the
collective name for
several types of
sausages according to the
German classification. They...
-
Sancocho (from the
Spanish verb sancochar, "to
parboil") is a
traditional stew in
Canarian cuisine and
several Latin American cuisines.
Latin variations...
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being parboiled) with
reddish outer layers. Rose
matta rice
maintains its pink hue as well as its
flavour on cooking. Like all
brown or
parboiled rice...
- long
grain rice, some for
short grain, some for
broken rice,
others for
parboiled rice.
Typically the tomatoes, paste, onions, and
chilis are
sauteed in...
- foil and bake at 225 °C (435 °F) for 40–50 minutes.
Another option is to
parboil lutefisk,
wrapped in cheesecloth,
until tender.
Lutefisk can also be boiled...