Glossary entry (derived from question below)
Feb 28, 2012 11:21
12 yrs ago
29 viewers *
French term
France
Traductions soignées et fiables
Native in: English (Variant: British)
Works in: French to English
snaké
French to English
Other
Cooking / Culinary
This term crops up in a menu from a Corsican restaurant (high-class). It is part of the following dish: "Thon rouge de méditerranée de pêche locale snaké et sa sauce vierge".
While I am aware that culinary terms are often left in French, I just wonder if leaving 'snaké' would be a wise decision. I have no idea what it means and so can't even supply a gloss. Has anyone got any idea of how to handle this term? It doesn't even look all that French to me, but if it's a borrowed word then it's a new one to me.
Any help greatly appreciated.
While I am aware that culinary terms are often left in French, I just wonder if leaving 'snaké' would be a wise decision. I have no idea what it means and so can't even supply a gloss. Has anyone got any idea of how to handle this term? It doesn't even look all that French to me, but if it's a borrowed word then it's a new one to me.
Any help greatly appreciated.
Proposed translations
(English)
| 5 +6 | lightly seared |
Tony M
|
| 4 | a la plancha |
French Foodie
|
References
| Snacking (or snaking) |
kashew
|
Change log
Feb 29, 2012 13:49: Tony M changed "Edited KOG entry" from "<a href="/profile/1077989">David Hayes's</a> old entry - "snaké"" to ""lightly seared""
Proposed translations
+6
5 mins
French term (edited):
snacké
Selected
lightly seared
It should really be spelt 'snacké', and of course it's derived (inaccurately!) from the EN word 'snack' — it is a professional culinary term, and just means very quickly seared, for example, on the hotplate, as one might do with thin slices of bacon, etc. Just to seal the surface, as would probably be the case with this tuna... dangerous not to heat it right through, but then it is also served in tartare!
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Note added at 26 minutes (2012-02-28 11:48:26 GMT)
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It has to be said that 'snacker' reflects probably the minimum amount of cooking ever used — a quick flip on the hotplate ;-)
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Note added at 3 heures (2012-02-28 14:36:47 GMT)
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Kashew's reference speaks of 'snacker' salmons steaks, and there the cooking is 3–4 mins per side, which stirkes me as rather longer than I am used to for the term 'snacker'; but I guess each chef has her/his own criteria...
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Note added at 26 minutes (2012-02-28 11:48:26 GMT)
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It has to be said that 'snacker' reflects probably the minimum amount of cooking ever used — a quick flip on the hotplate ;-)
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Note added at 3 heures (2012-02-28 14:36:47 GMT)
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Kashew's reference speaks of 'snacker' salmons steaks, and there the cooking is 3–4 mins per side, which stirkes me as rather longer than I am used to for the term 'snacker'; but I guess each chef has her/his own criteria...
Note from asker:
| Thanks Tony. As so often, we can rely on you to come up with the goods! The translation has gone off with 'lightly seared' as the rendering of this term. The term was spelt in my document as given in the question, so it may be a typo. The points will be yours within a day or so. |
4 KudoZ points awarded for this answer.
Comment: "Thanks again."
4 mins
a la plancha
A "planche a snacker" is a plancha or flattop grill
http://cuisine-des-pros.com/2.aspx?CategID=6eb5cda0-8442-429...
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Note added at 6 mins (2012-02-28 11:28:12 GMT)
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"a la plancha" is often used in English to describe this method of cooking
e.g.
Calamari a la Plancha
gourmetfood.about.com/b/2009/08/26/calamari-a-la-plancha.htm25 Aug 2009 – "A la plancha" refers to the method of cooking on a metal plate, in this case a cast iron skillet. This Spanish-inspired calamari dish is a little on ...
http://cuisine-des-pros.com/2.aspx?CategID=6eb5cda0-8442-429...
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Note added at 6 mins (2012-02-28 11:28:12 GMT)
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"a la plancha" is often used in English to describe this method of cooking
e.g.
Calamari a la Plancha
gourmetfood.about.com/b/2009/08/26/calamari-a-la-plancha.htm25 Aug 2009 – "A la plancha" refers to the method of cooking on a metal plate, in this case a cast iron skillet. This Spanish-inspired calamari dish is a little on ...
Peer comment(s):
| neutral |
Tony M
: Although it might be done on a 'plancha', I can't help feeling this might imply a greater degree of cooking.
1 min
|
|
You may well be right Tony, but I must admit the only time I've ever seen snacker on a high-end restaurant menu, it's been done on this type of grill. But your suggestion of "lightly seared" sounds very appetizing and is surely a safe bet.
|
Reference comments
59 mins
Reference:
Snacking (or snaking)
e.g. faire chauffer une poile anti-adhérente et y snacker les pavé de poisson dans le beurre clarifié pendant 3 à 4 minutes de chaque coté (ca dépend de l’épaisseur des pavés), en arrosant régulièrement les pavés avec le beurre.
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