From the time I was very young and just beginning to cook, I always heard about blanching but never heard of parboiling. I learned how to blanch vegetables to prepare for freezing, removing skins from tomatoes and nuts, etc., all pretty standard.
However, in later years I hear the term parboiling quite frequently. Wondering if it was the same thing, I started searching for information. Believe me when I say that there is no shortage of it!
My problem is that there doesn't seem to be any consistent answers. I found answers saying they were the same, that one used the ice bath and the other didn't (but one site will say to use the ice bath when blanching and another will say when parboiling), and even lengthy descriptions of either. What I can't seem to find is anything consistent.
Is it just a case of semantics with the terms being interchangeable? If they are different methods, can anyone give me the true answer of what each is from a credible culinary source?