You want to parboil them only, so they still have some shape when you grate them.
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Click on the ones you need help with to see the answer and its anagram indicator: 17A: DAM MAD SCRAMBLE (Scramble MAD to get DAM) 24A: FIRED STIR FRIED (Stir FRIED to get FIRED) 36A: PARBOIL BIPOLAR DISORDER (Disorder BIPOLAR to get PARBOIL) 50A: STREAM MIX MASTER (Mix MASTER to get STREAM) 62A: LYDIA DAILY JUMBLE (Jumble DAILY to get LYDIA) The seed entry for this puzzle was the highly appropriate DAILY JUMBLE.
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To make our typical arepa we needed to buy corn, to parboil and grind it — a process we had to do every day since we very rarely got the precooked cornmeal.
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Take skirrets, parsnips and apples, and parboil them. Make a batter of flour and eggs. Cast ale, saffron and salt into it. Wet them in the batter and fry them in oil or in grease.
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The name comes from the verb coddle, meaning to cook food in water below boiling (see coddled egg), which in turn derives from caudle, which comes from the French term meaning ‘to boil gently, parboil or stew’.
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Sancocho (from the Spanish verb sancochar, "to parboil") is a traditional broth (often considered a soup) in several Latin American cuisines. Variations represent popular national dishes in Puerto Rico, Honduras, Ecuador, Colombia, Cuba, Panama, Dominican Republic, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.
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The rice is rinsed a few times in water and drained until the water turns from milky to clear. The rice should be soaked in water for at least 30 minutes before cooking. The unsoaked rice takes 25 minutes to parboil, whereas the soaked grains take only 15 minutes.Basmati: The Jewel in the Crown Rice should be parboiled till al dente.
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In some countries, a popular form, parboiled rice (also known as converted rice and easy-cook rice) is subjected to a steaming or parboiling process while still a brown rice grain. The parboil process causes a gelatinisation of the starch in the grains. The grains become less brittle, and the color of the milled grain changes from white to yellow. The rice is then dried, and can then be milled as usual or used as brown rice.
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Lutefisk does not need additional water for the cooking; it is sufficient to place it in a pan, salt it, seal the lid tightly, and let it steam cook under a very low heat for 20–25 minutes. An alternative is to wrap in aluminium foil and bake at 225 °C (435 °F) for 40–50 minutes. Another option is to parboil lutefisk, wrapped in cheesecloth and gently boiled until tender. Lutefisk can also be boiled directly in a pan of water.
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Swan meat was regarded as a luxury food in England in the reign of Elizabeth I. A recipe for baked swan survives from that time: "To bake a Swan Scald it and take out the bones, and parboil it, then season it very well with Pepper, Salt and Ginger, then lard it, and put it in a deep Coffin of Rye Paste with store of Butter, close it and bake it very well, and when it is baked, fill up the Vent-hole with melted Butter, and so keep it; serve it in as you do the Beef-Pie." The Illustrious Brotherhood of Our Blessed Lady, a religious confraternity which existed in 's-Hertogenbosch in the late Middle Ages, had 'sworn members', also called 'swan-brethren' because they used to donate a swan for the yearly banquet.
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Polish Pierogi ruskie, or potato and cheese pierogi. As an ongoing, year-round fundraiser for the Parish, with proceeds going towards the school or church, Mr. Tom Wronski, a dedicated Parishioner, has for many years organized pierogi making. A group of dough-makers get their early on a Saturday morning to prepare the dough; which is then given to the rollers, who roll the dough thin and cut it into circles; which then are given on trays to the stuffers, who fill the pierogi with Farmer's cheese, potato-and-cheese, or saurkraut filling; which was made the day earlier by the filling-makers; next involved are the boilers, who parboil the raw pierogi; which is then laid out on tables to dry and begin to cool, are then put in the freezers to chill, and finally are put in bags of a dozen based on the filling by the baggers. All of the work is done by volunteers of all ages and backgrounds, who enjoy making pierogi, helping the Parish, and spending time on a Saturday morning with fellow parishioners.
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