párolják

Párolják is a form of the Hungarian verb párolni, used to describe cooking food slowly in a small amount of liquid or with steam. The action is commonly referred to as sweating or braising, depending on the amount of liquid and duration. In culinary contexts, párolják indicates that the ingredient (often vegetables or meat) is being cooked gently to release flavors without browning.

In practical terms, párolják usually means cooking over medium-low heat with a little liquid and often with a lid on the pot or pan. The goal is to trap moisture and generate steam that cooks the food gently, resulting in tender texture and integrated flavors. This technique contrasts with dry methods such as pirítják (browning or sautéing) and with boiling or simmering fők (főzés) which use more liquid and higher or sustained heat.

Grammatically, párolják is the third person plural present tense form of párolni. The related forms include párolt, the past participle meaning braised or sweated, and párolás, the noun referring to the process of párolás.

Usage notes: párolják appears in recipe instructions and cooking discussions to describe the process of cooking ingredients by sweating or steaming gently. It is common in Hungarian culinary writing and home cooking alike, often applied to vegetables (párolt zöldségek) or meats (párolt hús).

See also: párolás, párolt, párolni, párolásos főzés.