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- Title:
- PARBOILING & BLANCHING 1
- Date Created:
- 2021-07-21
- Description:
- To continue “Cooking with Liquid,” Pampanga in the 1700s was using the culinary technique called BANLI. Bergaño explains that IBANGLI and MANGLI mean to dip something in boiling water: such as a lemon [meaning a native citrus used in place of Spanish lemon, most likely] or some other fruit to tenderise it and extract juice easily. Today’s chefs could attempt repeating the antique flavouring process. BANLI is also the 1732 synonym of SALCOCHAR, meaning there can be SAL, salt, in the boiling water. In English, parboil is short for partially boiled, to submerge and boil food briefly and lightly over heat. Blanch is similar but infers immersing briefly in boiling water, about a minute whereas parboiling could take longer. Thus are the subtle differences between the two techniques, it seems. BANLI is more parboiling than blanching. In Tagalog of 1613, it is HABLOS, meat or fish [placed] in boiling water — SANCOCHAR in Spanish. Or is it? See immediate continuation.
- Subjects:
- Diego Bergaño Boil Blanche
- Exhibition:
- Pampaga 1732
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "PARBOILING & BLANCHING 1", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll238.html