Snap-cooked

Snap-cooked refers to a rapid method of preparing food, often vegetables, through high heat and short cooking times, designed to preserve texture, color, and nutrients. This technique typically involves partially cooking ingredients to achieve a crisp-tender result, where the item remains slightly firm to the bite. It's commonly employed in stir-frying, blanching, or flash-frying, ensuring minimal loss of vitamins and natural flavors. The goal is to quickly bring food to a point of readiness, often as a precursor to another cooking stage or immediate consumption.

Snap-cooked meaning with examples

• The chef used snap-cooking on the asparagus, flash-frying them in sesame oil for just a minute to retain their vibrant green hue and crispness. The result was a delicious side dish that complimented the main course.
• For the stir-fry, the chicken was snap-cooked first, quickly seared over high heat to seal in the juices before being added to the vegetables. This prevents the chicken from becoming tough during the longer cooking process with the veggies.
• When preparing green beans, snap-cooking them by blanching them briefly in boiling water and then immediately plunging them into an ice bath is crucial to maintain their bright color and firm texture.
• The recipe called for the peas to be snap-cooked - quickly sautéed with garlic and butter - adding a fresh, slightly sweet counterpoint to the savory main ingredient in a matter of minutes.
• To avoid mushy vegetables in the soup, the carrots and celery were snap-cooked before adding them to the broth. This allows for a pleasant bite even after simmering for an hour.