áztatás

Áztatás is the process of immersing a substance in a liquid for a period of time. Its purpose is to hydrate, soften, and, in some cases, extract substances from the material. In everyday language, áztatás usually refers to soaking dry foods in water or other liquids prior to cooking or processing.

Common contexts for áztatás include food preparation, where dry beans, lentils, grains, nuts, and dried fruits are rehydrated before cooking. Soaking helps soften texture, reduces cooking time, and can make skins easier to remove. The liquid choice depends on the goal: water for hydration, salted or flavored liquids to add taste, and warm or hot water to speed up the process. Duration ranges from minutes for some nuts to many hours or overnight for beans and grains. Over-soaking or soaking at unsuitable temperatures can impair texture, while soaking also leaches out sugars and minerals into the liquid.

In malting and brewing, áztatás (steeping) rehydrates cereal grains, particularly barley, to initiate germination. This is typically done in cycles of soaking and draining over a day or two, bringing the moisture content to a level that supports sprouting.

Practical considerations include safety and quality: soak liquids should be clean and, if not reused for cooking, discarded; foods should be kept refrigerated during long soaks to prevent spoilage. After soaking, foods may be rinsed and then cooked as required.