Vyvaování

Vyvařování is a Czech term that generally refers to the process of boiling or stewing food for an extended period, often to tenderize it or extract flavor. While it can be applied to various ingredients, it is particularly associated with preparing tougher cuts of meat, such as those used in traditional Czech goulash or certain meat broths. The extended cooking time allows connective tissues to break down, resulting in a more tender and succulent dish.

The technique often involves simmering the food in liquid, which can be water, broth, wine, or a combination, along with aromatics like onions, garlic, carrots, and spices. This slow cooking method allows the flavors to meld and deepen over time. Vyvařování is a fundamental technique in Czech cuisine, contributing to the rich and hearty nature of many of its classic dishes. It is distinct from simple boiling as it emphasizes a longer duration and often results in a more concentrated flavor profile in both the solid food and the cooking liquid, which may be used as a sauce or broth.