dusnatá

Dusnatý is a Czech adjective historically used in some dialects to describe food prepared by stewing or braising, i.e., cooked slowly in liquid. In standard Czech, the corresponding term is dušený, and dusnatý is now primarily found in regional speech and older texts.

Etymology and attestation: the form is derived from the verb dusit, meaning to braise or to stew, with the adjectival suffix -natý. It appears in 19th- and early 20th-century rural writing and in regional culinary language, where it functioned to emphasize slow-cooked preparation. Today it is considered archaic or dialectal in most contexts.

Usage in cuisine: in culinary contexts, dusnatý may describe meat or vegetables prepared by slow simmering in liquid, similar to dušené (braised) dishes. In regional recipes or historical menus, one might encounter phrases such as dusnaté maso or dusnatá zelenina. Modern standard cookbooks and menus predominantly use dušený.

Related terminology and context: dusnatý reflects the variability of Czech cooking vocabulary across dialects and historical periods. Its usage highlights how regional speech can influence descriptions of traditional preparation methods, particularly in rural or folkloric sources.

See also: dušený, dusit, Czech cuisine dialects.