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cooked quickly

Encrusted with sesame seeds, pepper, chili flakes, and a hint of cumin. Sprinkled with lemon juice and served with ponzu sauce. And yes, I cooked this.

A new word for seafood cooked lightly and quickly over a high heat in a frying pan, ie seared. Snacké is a popular way for cooking red tuna and scallops and salmon, but also tofu, halloumi, beef, duck and even chicken.

It’s a curious word, borrowed from the English ‘snack’, and convoluted into a new meaning. A bit like ‘le smoking’ for a dinner jacket or ‘pressing’ for dry cleaners, or cake.

Cooking techniques

Text © Dana Facaros

Image by eric molina from San Francisco, United States