Megpirítva
Megpirítva is a Hungarian word that translates to "toasted" or "browned" in English. It generally refers to a process where food is exposed to dry heat, either in an oven, on a stovetop, or under a broiler, to achieve a browned exterior and often a more developed flavor. This browning is a result of the Maillard reaction, a complex chemical process between amino acids and reducing sugars that creates a wide range of aromas and flavors.
In culinary contexts, megpirítva can be applied to a variety of ingredients. For example, bread might be