Eláztatás

Eláztatás is a Hungarian term that broadly refers to the act of soaking or steeping something in a liquid. The specific meaning and purpose can vary depending on the context. In culinary applications, eláztatás often describes soaking ingredients like dried beans, lentils, or grains in water for an extended period before cooking. This process helps to soften them, reduce cooking time, and can sometimes improve digestibility or remove bitterness. For example, dried beans are commonly soaked overnight, a process that would be described as eláztatás.

Beyond food, eláztatás can also be used in the context of medicinal or herbal preparations. Certain herbs or plant parts might be steeped in water or other liquids to extract their beneficial properties, a method often referred to as maceration or infusion, which falls under the general umbrella of eláztatás. In a more general sense, it simply means to make something thoroughly wet by immersing it in a liquid for a period of time. The duration and type of liquid used are key factors that differentiate the outcomes of eláztatás. The goal is typically to allow the liquid to penetrate and alter the substance being soaked.