{
 "schema": 1,
 "type": "fry",
 "updated": "2026-09-16",
 "images": [],
 "id": "par-cook",
 "names": {
  "name": "the par-cook",
  "sort": "par-cook",
  "aliases": [
   "par-frying",
   "blanching",
   "the first fry",
   "pre-cooking"
  ],
  "said": "A shop that gets wings out in four minutes at eight o'clock cooked them at four."
 },
 "region": [
  "us"
 ],
 "facets": {
  "kind": "method"
 },
 "text": {
  "what": "Cooking the wing most of the way in advance and finishing it to order. The first pass drives out water and cooks the meat through; the finishing pass, hotter and short, browns it. It is the same architecture as a double fry, separated by hours instead of minutes and done for service rather than for texture.",
  "story": "The potato wrote the manual. A french fry is fried in two baths: the first at around 160 °C / 320 °F to cook the fries through, the second at 190 °C / 375 °F to crisp the exterior; for thin 2–3 mm strips the first takes about three minutes and the second only seconds. Industrial fries are blanched and frozen between those two baths, which is why a bag of frozen fries finishes in a home fryer at all.\n\nKorean shops run the same split for texture rather than for timing: cook until the fat from the skin is rendered and the moisture stays in the meat, rest, then cook again, and a thin hard shell forms that keeps moisture out.\n\n*Inference —* a bar that sells hundreds of orders on a Sunday cannot start every one cold, so the wings are cooked ahead and finished on the ticket. That is not a lesser method; it is the same method with the rest extended, and it is why chain wings and bar wings can taste closer than either side would like.",
  "how": "First pass at a moderate heat until cooked through. Lift, drain, spread in a single layer and cool fast — stacked hot wings steam each other and go slack. Hold cold. On the ticket, straight from cold into hot oil for a short finish, then into the bowl. A wing held longer than a shift loses the skin's tension and no second fry brings it back.",
  "today": "General practice across chains and busy bars, and the reason a twenty-piece order arrives at the same time as a six. *Tradition holds —* shops do not advertise it, and customers who suspect it usually put the evidence down to a fryer rather than a schedule."
 },
 "kin": [
  {
   "to": "double-fry",
   "as": "The same two passes, separated by minutes instead of hours and done for the crust.",
   "rel": "kin"
  },
  {
   "to": "deep-fryer",
   "as": "The vat this exists to keep up with on a Sunday.",
   "rel": "fry"
  },
  {
   "to": "french-fries",
   "as": "The published version of this method, with temperatures and times.",
   "rel": "dish"
  },
  {
   "to": "smoke-then-fry",
   "as": "Another split cook: the slow part in the morning, the fast part on the ticket.",
   "rel": "kin"
  },
  {
   "to": "wing-basket",
   "as": "How a count of fifty reaches a table at once.",
   "rel": "whole"
  },
  {
   "to": "super-bowl-sunday",
   "as": "The day no kitchen in America starts a wing order cold.",
   "rel": "event"
  }
 ],
 "sources": [
  "s:web-wp-french-fries",
  "s:wp-bonchon-chicken",
  "s:wp-deep-frying",
  "s:wp-korean-fried-chicken"
 ],
 "provenance": {
  "default": {
   "tier": "cited",
   "source": "s:web-wp-french-fries"
  },
  "fields": {
   "text.story": {
    "tier": "cited",
    "source": "s:web-wp-french-fries",
    "note": "closing paragraph marked inference"
   },
   "text.how": {
    "tier": "tradition",
    "note": "trade practice; no cited house method"
   },
   "text.today": {
    "tier": "tradition"
   },
   "names.said": {
    "tier": "tradition"
   }
  }
 },
 "confidence": "medium",
 "needs_verification": true,
 "blurb": "Cooking the wing most of the way in advance and finishing it to order. The first pass drives out water and cooks the meat through; the finishing pass, hotter and short, browns it.",
 "region_terms": [
  {
   "key": "us",
   "name": "The United States",
   "state": null,
   "note": "use when a node belongs to the whole country"
  }
 ],
 "kin_out": [
  {
   "to": "double-fry",
   "type": "fry",
   "name": "the double fry",
   "as": "The same two passes, separated by minutes instead of hours and done for the crust.",
   "rel": "kin"
  },
  {
   "to": "deep-fryer",
   "type": "fry",
   "name": "the deep fryer",
   "as": "The vat this exists to keep up with on a Sunday.",
   "rel": "fry"
  },
  {
   "to": "french-fries",
   "type": "dish",
   "name": "french fries",
   "as": "The published version of this method, with temperatures and times.",
   "rel": "dish"
  },
  {
   "to": "smoke-then-fry",
   "type": "fry",
   "name": "smoke then fry",
   "as": "Another split cook: the slow part in the morning, the fast part on the ticket.",
   "rel": "kin"
  },
  {
   "to": "wing-basket",
   "type": "dish",
   "name": "the wing basket",
   "as": "How a count of fifty reaches a table at once.",
   "rel": "whole"
  },
  {
   "to": "super-bowl-sunday",
   "type": "event",
   "name": "Super Bowl Sunday",
   "as": "The day no kitchen in America starts a wing order cold.",
   "rel": "event"
  }
 ],
 "source_list": [
  {
   "id": "s:web-wp-french-fries",
   "kind": "web",
   "title": "French fries",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/French_fries",
   "accessed": "2026-09-16"
  },
  {
   "id": "s:wp-bonchon-chicken",
   "kind": "wikipedia",
   "title": "Bonchon Chicken",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Bonchon_Chicken",
   "accessed": "2026-09-16"
  },
  {
   "id": "s:wp-deep-frying",
   "kind": "wikipedia",
   "title": "Deep frying",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Deep_frying",
   "accessed": "2026-09-16"
  },
  {
   "id": "s:wp-korean-fried-chicken",
   "kind": "wikipedia",
   "title": "Korean fried chicken",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Korean_fried_chicken",
   "accessed": "2026-09-16"
  }
 ],
 "tiers": {
  "text.what": {
   "tier": "cited",
   "source": "s:web-wp-french-fries"
  },
  "text.story": {
   "tier": "cited",
   "source": "s:web-wp-french-fries",
   "note": "closing paragraph marked inference"
  },
  "text.how": {
   "tier": "tradition",
   "note": "trade practice; no cited house method"
  },
  "text.today": {
   "tier": "tradition"
  }
 },
 "primary_image": null,
 "tag_facts": [],
 "recognition_facts": [],
 "acclaim": 0,
 "kin_in": [
  {
   "from": "smoked-bbq-wing",
   "type": "style",
   "name": "Smoked barbecue wings",
   "as": "What a long smoke amounts to when a fryer finishes the job.",
   "rel": "fry"
  },
  {
   "from": "brine",
   "type": "fry",
   "name": "the brine",
   "as": "The other way a kitchen buys time before service.",
   "rel": "kin"
  },
  {
   "from": "deep-fryer",
   "type": "fry",
   "name": "the deep fryer",
   "as": "The first pass held back for service, which is how a busy vat keeps up.",
   "rel": "fry"
  },
  {
   "from": "double-fry",
   "type": "fry",
   "name": "the double fry",
   "as": "The first pass, taken on its own and held for later service.",
   "rel": "fry"
  }
 ]
}