Rapid-cooked

Rapid-cooked describes a method of food preparation that involves applying high heat for a short duration, resulting in quick cooking times and often preserving a degree of freshness and texture. This method is commonly employed for vegetables, seafood, and thin cuts of meat. It aims to seal in flavors and minimize nutrient loss compared to prolonged cooking. Techniques used for rapid-cooking include stir-frying, flash-frying, searing, and grilling with intense heat.

Rapid-cooked meaning with examples

• The chef used rapid-cooked techniques, searing the tuna steaks at high temperatures. This method ensured the fish remained rare in the center, delivering an exceptional flavor profile and preventing it from drying out. The searing process also created a flavorful crust and the dish was ready in minutes.
• For a quick and healthy meal, she adopted a rapid-cooked approach to vegetables, stir-frying them in a wok. This retained the vibrant colors and crisp textures of the ingredients while infusing them with flavorful sauces, resulting in a simple yet satisfying dinner.
• The restaurant specialized in rapid-cooked dishes, utilizing a broiler to quickly prepare steaks. Customers could enjoy perfectly cooked, juicy steaks in just a few minutes. This cooking method also allows for a degree of customization regarding internal temperature.
• When making shrimp scampi, rapid-cooked methods are essential. The shrimp is sautéed over high heat with butter and garlic. This seals in the delicate seafood flavor, preventing it from becoming rubbery, and the entire dish is ready in under 10 minutes.