forralás

Forralás is the process of heating a liquid to its boiling point, at which vapor forms in bubbles and rises to the surface. In Hungarian usage, the term is commonly used for bringing water or other liquids to a full boil during cooking or sterilization. The word derives from the verb forrni, “to boil.”

In cooking, forralás is used to rapidly heat liquids to a boil, for example when cooking pasta, blanching vegetables, or preparing broths. A rolling boil is characterized by continuous, large bubbles breaking the surface; a gentler stage is a simmer, where small bubbles form slowly and do not fully break the surface. The precise temperature of boiling depends on pressure: at sea level water boils at about 100°C; at higher altitudes the boiling point falls due to lower atmospheric pressure. Conversely, closed systems like pressure cookers raise the effective boiling temperature, enabling faster cooking.

Substances dissolved in a liquid can alter the boiling point—a phenomenon known as boiling point elevation. Salt and other solutes may slightly raise the temperature required to reach a boil. Forralás is also used in food safety to help sterilize equipment and jars by exposure to boiling temperatures, though sterilization often requires time and proper technique beyond simply reaching a boil.

Common safety considerations include handling hot liquids, steam burns, and maintaining appropriate heat control to avoid boiling over.