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A process used to leach excess salt, excess blood or strong flavors from a variety of meats. The process, which may be referred to as parcooking by some, involves placing the food in a large amount of cold water and slowly bringing it to a boil, uncovered, cooking it for a shorter period of time than it typically would be cooked. The food is simmered for an amount of time specified by the recipe and then drained and "shocked" by plunging it into cold water bath. The bath stops the cooking process in order to firm the food and in some instances retain the color. The food is then prepared as specified by the recipe, which may involve additional cooking time. The cold water plunge following the simmering is an effective way of firming fragile meats, such as brains and sweetbreads.

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