gedünstet

Gedünstet is a German cooking term for a method of gently cooking food with a small amount of moisture. The verb dünsten means to sweat or cook with a little liquid, and gedünstet describes the item prepared by this technique. The process typically uses low to medium heat, minimal fat, and usually a lid to trap steam, so the food becomes tender while retaining color and aroma. It is distinct from frying or roasting and is related to braising when more liquid is used.

In practice, the food is often lightly browned or sweated in a small amount of fat, after which a small quantity of liquid such as stock, wine, broth, or water is added. The dish is simmered gently, covered, until the ingredient is tender. The remaining liquid may be reduced to a glaze or used as a basis for sauce. Gedünstet can apply to vegetables, fish, or poultry, and you will find phrases like gedünstetes Gemüse or Gedünsteter Fisch in menus and recipes.

Culinary usage and context: gedünstet is common in German-language cookery, including Austrian and Swiss traditions. It is contrasted with sautieren (sautéing to brown), dämpfen (steaming), and schmoren (braising). The technique aims to preserve delicate textures and fresh flavors, often aligning with healthier preparations due to limited added fat and shorter cooking times.