Megárasztani

Megárasztani is a Hungarian verb that translates to "to scald" or "to parboil" in English. It refers to the process of briefly immersing food, typically vegetables or sometimes meat, in boiling or near-boiling water or other liquid. The primary purpose of scalding is to partially cook the food, soften its texture, or prepare it for further processing such as freezing, canning, or peeling.

When used for vegetables, scalding can help to loosen their skins, making them easier to peel, such as in the preparation of tomatoes or peaches. It can also be employed to stop enzymatic action that might otherwise lead to spoilage or loss of color and flavor during preservation. For instance, blanching vegetables before freezing helps them retain their vibrant color and nutritional value. In some culinary traditions, scalding is also used to remove excess saltiness from cured meats or to tenderize certain cuts of meat before a longer cooking method. The duration of scalding is usually short, ranging from a few seconds to a couple of minutes, depending on the type and size of the food item. The food is then typically plunged into ice-cold water to halt the cooking process immediately.