_vegetables To Parboil Recipes

Steps:

• Put the ribs in a large stockpot and fill with enough cold water to cover. Squeeze the lemons into a bowl and strain the juice into the pot; add the lemon rinds as well (remove any seeds). Add the salt, peppercorns and bay leaves and bring to a boil. Boil until the ribs are slightly soft but not falling apart, about 25 minutes.
• Prepare a grill for high heat.
• Transfer the ribs to the grill, meatier-side down. Grill for 10 minutes; brush with glaze if you like and then grill another 3 minutes. The finished ribs should be at least 165 degrees F in the center; you don't want to char the meat, but you want it to fall apart.

Steps:

• Wash, peel and cut up vegetable. Then pour boiling water over, stir once or twice, and drain at once in a colander or sieve. Rinse the vegetable immediately with cold running water. (This will stop the cooking action.) Drain again.Or: Bring the water to a boil in a large pot and add the cut-up vegetable. Turn off the heat at once and let the vegetable stand a minute or two. Then drain rinse immediately with cold running water and drain again. NOTE: These techniques of blanching and parboiling are sometimes also used with meat, poultry and seafood as specified in certain recipes.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Wash, peel and cut up the vegetable. Bring the water to a rolling boil in a pot large enough to allow plenty of space for the vegetable. Add salt then add the vegetable gradually so that the water is kept at a rolling boil. Stir gently for even cooking. (Depending on the tenderness or toughness of the vegetable and the way it's cut, parboiling will take from 1 to 4 minutes.) Remove green vegetables from the heat as soon as they begin to turn a very bright green. Remove the non-green vegetables when slightly softened but still crisp. Drain at once in a colander or sieve. (Reserve the vegetable liquid for soups and sauces it's not only tasty but full of nutrients.) Cool the vegetable immediately under cold running water then drain again.NOTE: These techniques of blanching and parboiling are sometimes also used with meat, poultry and seafood as specified in certain recipes.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.