Keverésekor

"Keverésekor" is a Hungarian term that translates to "when mixed" or "at the time of mixing." It is commonly used in the context of food and beverage preparation, particularly in recipes and cooking instructions. The term indicates that an ingredient should be added to a mixture at the moment when the other ingredients are being combined or stirred. This technique is often employed to ensure that the ingredient is evenly distributed and fully incorporated into the dish, enhancing its flavor and texture.

The use of "keverésekor" can vary depending on the recipe and the specific ingredient being added. For example, in a sauce recipe, a common ingredient like butter might be added "keverésekor" to prevent it from clumping and to ensure it melts evenly. Similarly, in a salad dressing, an acid like vinegar or lemon juice might be added "keverésekor" to emulsify the mixture and create a smooth, creamy texture.

In some cases, "keverésekor" may be used to indicate that an ingredient should be added just before serving, such as fresh herbs or a final seasoning. This technique allows the ingredient to retain its freshness and flavor, as it is not exposed to heat or prolonged cooking.

Overall, "keverésekor" is a versatile term that plays a crucial role in Hungarian cuisine and cooking techniques. Its precise use can significantly impact the outcome of a dish, making it an essential concept for both amateur and professional cooks.