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To parboil food is to boil it only until it is partly cooked — still firm, not ready as a finished dish. Cooks do this on purpose: parboil potatoes, then roast them so the inside is on its way and the outside can go crisp; parboil ribs, then grill them. It is a kitchen verb, practical rather than fancy. It is not a two-second dip in hot water (that is closer to blanching), and it is not cooking something all the way through. Though actually the older French and Latin idea was “boil thoroughly” (Latin per, “through and through”). English speakers heard par- and thought of part, and the meaning flipped. In today’s English you can forget the old sense: parboil means part-cooked, then you finish it another way.
煮到半熟（比台灣常說的「川燙」更久一點）
組成From Middle English parboyle, from Old French parbouillir (“to boil thoroughly”), from Medieval Latin perbulliō: Latin per (“thoroughly”) + bulliō (“to boil”). The sense “boil only partly” (from about 1440) is a later mix-up: people linked the prefix with part (Latin pars) rather than per.
同家族的字
- boilthe cooking action that stayed in the English word
原始詞典資料1 筆記錄
以下是外部詞典記錄的用法，原文照列，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
parboilverb
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To boil food briefly so that it is partly cooked.
資料來源：英文維基詞典 English Wiktionary（CC BY-SA 4.0）。 原文照列，未經改寫。