Párolás

Párolás is a Hungarian term referring to a cooking method where food is steamed, often within its own juices or with a small amount of liquid, in a covered pot or pan. This technique is distinct from boiling, as the food is not submerged in water. Instead, it cooks gently in the steam generated by the liquid or the food's own moisture.

The primary goal of párolás is to cook food slowly and evenly, preserving its natural flavors and nutrients. It is particularly well-suited for tenderizing tougher cuts of meat, cooking vegetables while maintaining their crispness and vibrant colors, and preparing delicate fish dishes.

Common ingredients used in párolás include water, broth, wine, or the natural juices released from vegetables like onions, peppers, or tomatoes. Herbs and spices are often added to infuse the food with additional flavor during the steaming process. The dish is typically cooked over low to medium heat, allowing the steam to circulate and cook the food thoroughly without drying it out.

Párolás can be performed in various cooking vessels, such as a Dutch oven, a heavy-bottomed pot with a tight-fitting lid, or even a specialized steaming basket. The slow, moist cooking environment created by párolás results in tender, succulent food that is often considered healthier due to the minimal use of added fats. It is a fundamental technique in Hungarian cuisine, contributing to the rich and nuanced flavors of many traditional dishes.