They are extremely sour; the fibrous outer skin must be peeled, soaked in water for half a day raw or after parboiling, before being cooked.
The three basic steps of parboiling are soaking, steaming and drying.
In this case, the mushroom, after parboiling, and soaking in vinegar, is made into a mushroom sauce for steak.
In some countries, a popular form, parboiled rice, is subjected to a steaming or parboiling process while still a brown rice grain.
Proper preparation of the iguana requires parboiling it in saltwater for twenty to thirty minutes before roasting or stewing it.
Each round of parboiling reduces the gyromitrin contents to a tenth.
Preparing favas involves first removing the beans from their pods, then parboiling the beans to loosen their exterior coating, and removing that before cooking.
The flesh is extremely peppery, but this offensive taste, along with its toxicity, can be removed by parboiling or pickling.
