Semi-cooked

Describing something that has been partially cooked, but not fully, retaining some of its raw characteristics or texture. This can be intentional, as a culinary technique to enhance flavor, or unintentional, due to insufficient cooking time or heat. The degree of 'semi-' in 'semi-cooked' can vary greatly, implying anything from slightly warmed to almost fully cooked, depending on the context and desired outcome. It's often used to describe the state of food items that are undercooked by design, preserving certain qualities.

Semi-cooked meaning with examples

• The chef served the tuna steaks semi-cooked, searing the outside while leaving the center a vibrant, melt-in-your-mouth red. The semi-cooked state of the tuna preserved its natural flavors and textures, a hallmark of fine dining. Guests loved this choice as the taste profile was enhanced.
• For a faster lunch, she ordered semi-cooked scrambled eggs. The diner understood and served the eggs in a quick manner, with the yolks runny, offering a contrast of textures and the distinct taste of partially cooked egg yolk. This preference is a popular breakfast choice.
• The recipe called for semi-cooked vegetables to add a bit of crunch. This involved a quick blanch in boiling water before a pan-fry. The quick preparation preserved their nutrients and natural sweetness. This kept the original integrity of the food.
• He realized the chicken was semi-cooked when cutting into it; the inside was pink. The risk of food poisoning made it inedible and a health hazard. The cooking duration, or the heat employed was insufficient to cook the chicken safely. This required re-cooking.
• The pastry chef prepared a semi-cooked crème brûlée base, allowing the flavors to meld and set before finishing the dish. This step produced a custard with a complex depth. The cooling then finalized the dessert's texture and complexity.