Kocsonyás

Kocsonyás is a Hungarian adjective meaning gelatinous or jelly-like in texture. It is derived from the noun kocsonya, the Hungarian word for a meat jelly or aspic, with the feminine suffix -s that forms adjectives describing a quality. In culinary usage, kocsonyás describes foods that have a gelled consistency, typically produced by collagen from simmered meat or by adding gelatin. Common examples include kocsonyás leves (gelatinous soup) and other dishes that set into a jelly-like mass after cooling.

Outside cooking, the term can describe any substance with a similar viscous, jelly-like quality, such as certain secretions described in medical or descriptive contexts. The word is part of standard Hungarian descriptive vocabulary and is frequently used in recipes, food writing, and prose to characterize texture.

See also: kocsonya, aspic, gelatin.