What is the difference between blanching and par boiling?

Blanching and par boiling are two similar cooking techniques that involve briefly heating food in boiling water. However, there are some key differences between the two methods.

Blanching is the process of briefly immersing food in boiling water for a short period of time, typically between 30 seconds and 2 minutes. This process helps to preserve the food's color and nutrients, as well as to remove any bacteria or pesticides. Blanched food is then typically plunged into ice water to stop the cooking process and preserve its texture and flavor. Blanching is often used for vegetables, fruits, and seafood.

Par boiling is a similar technique, but it involves boiling the food for a longer period of time, typically between 3 and 5 minutes. This process partially cooks the food, making it easier to digest and reducing the overall cooking time. Par boiling is often used for grains, legumes, and potatoes.

Here is a table summarizing the key differences between blanching and par boiling:

| Feature | Blanching | Par Boiling |

|---|---|---|

| Duration | 30 seconds to 2 minutes | 3 to 5 minutes |

| Purpose | Preserves color and nutrients, removes bacteria and pesticides | Partially cooks food, reduces overall cooking time |

| Common uses | Vegetables, fruits, seafood | Grains, legumes, potatoes |

Both blanching and par boiling are useful techniques for preparing food. Blanching is best used for preserving the color and nutrients of delicate foods, while par boiling is best used for partially cooking foods that will be cooked further using another method.