Felöntés

Felöntés is a Hungarian term that translates to "pouring over" or "basting" in English. It refers to a culinary technique used primarily in the preparation of meats, such as roasts or poultry, and sometimes in baking. The process involves repeatedly spooning or ladling juices, drippings, or a separate liquid, such as wine, broth, or melted butter, over the food as it cooks.

The purpose of felöntés is multifaceted. It helps to keep the surface of the food moist, preventing it from drying out and becoming tough during the cooking process. This is particularly important for leaner cuts of meat or for dishes that require longer cooking times. The added liquid can also contribute to the development of a flavorful crust or glaze. Furthermore, the moisture from the felöntés can help to tenderize the meat, making it more succulent.

The liquid used for felöntés can vary depending on the dish. For roasts, the natural juices released by the meat are often used. In other cases, a pre-prepared liquid, such as a marinade, wine, or a mixture of herbs and spices in melted butter or oil, may be employed to enhance the flavor profile of the final dish. This technique is a common practice in traditional Hungarian cooking and is found in many recipes for stews, roasts, and poultry dishes.