vastagabbá

Vastagabbá is a Hungarian term that translates to "thicker" or "more voluminous." It is most commonly used in a culinary context to describe the desired consistency of certain dishes, particularly soups, stews, and sauces. Achieving a vastagabbá consistency often involves techniques like simmering for extended periods to reduce liquid, or incorporating thickening agents such as flour, cornstarch, or roux. In baking, it can refer to doughs or batters that have a denser, richer texture. Beyond food, vastagabbá can also be used metaphorically to describe a more substantial or robust quality in other things, though this usage is less frequent.