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My copy of The New Food Lover's Companion (which I have found to be an indispensable reference for a huge number of culinary terms) reads as follows: Pages 488-89: parboil To partially cook food by boiling it briefly in water. Page 68: blanch To plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop ...


Both involve boiling water, but there are a number of differences: blanching has two meanings -- it's mainly used when talking about setting (or enhancing) the color of vegetables, with minimal cooking (only the outermost layer is cooked). As such, it's typically only a few seconds to a minute dip in already boiling water, followed by a shock (dip in ice ...


All noodles are pasta, all pastas are not noodles. For instance couscous is pasta, but it bears no resemblance to a noodle. Most pasta is made of wheat flour, but not all. Even if it's made of rice or some other grain, it's still pasta, but it might not be a noodle.


After spending more time on search engines and thanks to the comment from belisarius... Medium refers to the thickness level of the final sauce, and is controlled by the ratio of roux (butter/flour) to milk. For 1 cup of milk: thin = 1 tablespoon each flour/butter medium = 2 tablespoons each flour/butter (a "standard" bechamel) thick = 3 tablespoons each ...


I have many cookbooks dating back to the 1940's & 1950's. As far as I have been able to tell over the years, a medium white sauce would be the same as your standard recipe. If thick, thin, flavored, colored, or anything else were designated, I would delve further into it. But for all intents and purposes medium should be interchangeable with standard or ...


American minced beef contains 30% fat, UK minced beef contains around 10% fat.

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