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Published 2014
Parboiling is normally carried out in preparation for a continuation of cooking by some other means such as frying. Stobart (1980) explains why this familiar sequence is followed. ‘Food is parboiled either because the higher temperature of the fat would dry it out or brown it too much before it was cooked through, or because it prepares the surface for the penetration of fat and flavour, as, for instance, when potatoes are roasted in meat juices.’