párolással

Párolással is a Hungarian term that broadly refers to the process of steaming or simmering food. It is a cooking method that relies on moist heat to cook ingredients gently. This technique is employed in various culinary traditions, but it is particularly recognized within Hungarian cuisine for its ability to preserve the natural flavors and nutrients of the food.

In practice, párolással involves cooking food in a closed vessel with a small amount of liquid, or in a steamer basket placed above simmering liquid. The steam generated then surrounds and cooks the food evenly. Common ingredients prepared using this method include vegetables, fish, and poultry. The result is typically tender, succulent food with a delicate texture.

Unlike boiling, where food is submerged in water, steaming aims to cook food in an environment of steam. This prevents the leaching of water-soluble vitamins and minerals that can occur when boiling. The low-heat, moist environment is also ideal for cooking delicate ingredients that might otherwise break apart or become tough with more aggressive cooking methods. Párolással is often seen as a healthier alternative to frying or roasting due to the minimal use of added fats.