par-cook

You'd think you'd need to boil or par-cook root vegetables in some way before sautéing them, but the secret to slow-sautéing successfully is to actually overcrowd the pan at the start (not usually good advice for sautéing moister veg), so that the roots steam a bit, too, while they are caramelizing.

Susie Middleton: My Go-to Eat-In Pan: A Cast-Iron Skillet For Veggies 2010

You'd think you'd need to boil or par-cook root vegetables in some way before sautéing them, but the secret to slow-sautéing successfully is to actually overcrowd the pan at the start (not usually good advice for sautéing moister veg), so that the roots steam a bit, too, while they are caramelizing.

My Go-to Eat-In Pan: A Cast-Iron Skillet For Veggies 2010

You'd think you'd need to boil or par-cook root vegetables in some way before sautéing them, but the secret to slow-sautéing successfully is to actually overcrowd the pan at the start not usually good advice for sautéing moister veg, so that the roots steam a bit, too, while they are caramelizing.

Susie Middleton: My Go-to Eat-In Pan: A Cast-Iron Skillet For Veggies Susie Middleton 2010

To par-cook the crabs, bring a large pot of water to a gushing boil.

SFGate: Don Asmussen: Bad Reporter jhu@sfchronicle.com (Janny Hu 2011

Choose specimens that weigh about a pound each, then scrub them clean before cutting in half to par-cook.

chicagotribune.com - 2010

I also don’t par-cook – my trick is to get everything going in the pan, then turn the heat down a little and cover.

home fries | smitten kitchen 2008

You’ll want to par-cook them, because again, you’ll be throwing them back in for a last re-heat.

Noodle Whore #1: Pad Thai e d b m 2006

You’ll want to par-cook them, because again, you’ll be throwing them back in for a last re-heat.

Archive 2006-03-01 e d b m 2006