Blanching vs. Parboiling — What's the Difference?

Blanching is a quick cooking method that involves boiling food items for a very short period of time and then immediately cooling them in an ice bath or cold water. Parboiling is similar but involves partially cooking the food in boiling water without the immediate cooling step. Blanching is typically used to set color, remove bitterness, and aid in peeling, while parboiling is generally used to partially cook food that will be further processed later.

In blanching, the food is rarely in the boiling water for more than a minute or two. It's a common method for prepping vegetables for freezing. Parboiling, on the other hand, can range from 5 minutes to an hour depending on the food and the intended final cooking method. It's commonly used for things like rice or chicken to reduce the overall cooking time later.

Both blanching and parboiling involve boiling as the primary cooking mechanism. However, blanching usually includes an immediate cooling step to cease the cooking process, whereas parboiling does not. Blanching is a way to preserve nutrients and color in vegetables, whereas parboiling is more concerned with reducing final cooking time.

Though both methods utilize boiling water, blanching is generally considered a milder method and is used for more delicate items like fruits and leafy vegetables. Parboiling, by contrast, is often used for heartier foods like meats, tubers, or grains that require more cooking time to reach their final form.