Párolni

Párolni is a Hungarian culinary term referring to a cooking method that involves simmering or braising ingredients, typically meats or vegetables, in a small amount of liquid, often with aromatics and spices. This technique is characterized by its gentle, moist heat, which allows the food to cook slowly and evenly, resulting in tender and flavorful results.

The process usually begins with searing the main ingredient, such as a piece of meat, to develop a rich flavor and color. Then, vegetables, herbs, and a liquid, which can be broth, wine, water, or even the ingredients' own juices, are added to the cooking vessel. The vessel is then covered tightly to trap the steam generated during cooking, creating a humid environment.

Párolni is distinct from boiling, as it uses less liquid, and from steaming, as the food is often partially submerged in the liquid. The low and slow cooking allows the flavors to meld and the ingredients to become exceptionally tender, making it ideal for tougher cuts of meat that benefit from extended cooking times. Common dishes prepared using the párolni method include stews, braised dishes, and certain types of vegetable preparations. The resulting food is typically moist, succulent, and infused with the flavors of the cooking liquid and aromatics.