frészt

Frészt is a Hungarian term that describes a specific type of freezing or chilling. It is often used in culinary contexts to denote a state where food, particularly meat or fish, is partially frozen. This partial freezing can make the food easier to slice or handle, a technique employed by butchers and chefs for precise preparation. The term can also refer to the chilling of beverages, suggesting they are kept at a temperature just above freezing point to be refreshingly cold without becoming solid.

In a broader sense, frészt can describe a very cold environment, but it carries a nuance distinct from simply being "cold." It implies a temperature that is sharp, biting, and close to the point of solidification. This is often felt in winter air in colder climates, where the air itself seems to have a freezing quality. The word's usage emphasizes a precise level of coldness, not just general low temperature, and it is a term deeply rooted in Hungarian vernacular.