Parboiling means partly boiling vegetables so that further cooking produces the right finished result. It is similar to blanching, but the vegetables are cooked longer (for 10 minutes rather than one or two). For example, vegetables that will be roasted are often parboiled first to ensure they are fully cooked inside when golden outside.

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When simmering meat, add a spoonful of cold water to the pan every now and then to encourage the impurities to rise. When the liquid comes to a boil again, take the pan off the heat and skim off any scum with a metal spoon.

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