Ventilátorból

Ventilátorból is a Hungarian term that translates to "from the fan" or "out of the fan". It is most commonly used in a culinary context, referring to a dish where a specific ingredient, often meat, is cooked and then shredded or pulled apart using a fork or similar utensil, mimicking the action of a fan rotating. This technique is frequently applied to slow-cooked meats like pork shoulder or chicken thighs. The resulting texture is typically tender and moist, allowing the meat to easily absorb marinades and sauces. The term emphasizes the method of preparation and the characteristic shredded outcome. While not a formal cooking technique with strict rules, "ventilátorból" describes a popular and effective way to prepare certain types of dishes, particularly in Hungarian cuisine. It implies a hands-on approach to breaking down cooked ingredients for optimal flavor and texture.