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The Hungarian kitchen created his own gastronomic world continuously in the course of the past centuries. The use of the old Hungarian foods beside several other effects were worth the completion manner of the Hungarian foods. The usage of the garlic, onion, vermicellis for Italian cooks due. The paprika coming from Middle-America, tomato, potato turned into the integral part of our nourishment, instead of the cream used on the other folks kitchens the Hungarian foods are made with sour cream.
Similarly to other folks kitchens the characteristic of the Hungarian kitchen the diverse stock, the characteristic flavouring formed.
The features of the Hungarian foods:
Hungary place with a favorable condition we use pork and lard for the making of the Hungarian foods in a considerable quantity for the pig-farming, for this. The pork the usage of fat the feature of the Hungarian foods. The lard to the Hungarian foods it is won by defrosting the bacon, it is not pressed as a custom is other at folk. The melting the aroma of fat won provides a special character to our foods.
The onion grants his aroma to many Hungarian foods, constitutes grounds for him. In the lard the volatile oils which can be found in the onion are freed in the course of toasting.The character of concort a food defines it, that the onion is dried in fat faintly or onto golden yellow one it is fried, since different flavour effect accesible away with him.
The paprika powder it was not known on the old Hungarian kitchens, his usage spread slowly only. Added to the onion fried in the lard, they are released optimally the paprika flavour and his colour substances. This so-called stew basis, that Hungarian foods significant his part stews, goulashes, paprikashes, stews making apply.
With the lard arises in order for us to use the spices for the completion of the Hungarian foods valiantly. The flavouring, let there be a moderate always. That good one flavouring, where the flavours it is dubbed, the individual flavour of the foods is emphasized. Mistake to think that the Hungarian foods is hot, but who likes the spicy flavours valiantly may use any kind of spicy paprika.
The sour cream the Hungarian kitchen uses a bigger amount at the average one. The sour cream the paprikash harmonises with the flavour substances of a chicken well. But not imagine without our cabbage foods, the charged cabbage, Székely cabbage, the galled paste (túrós csusza), neither without sour cream. Many soups, sauce, prepares with sour cream.
The rántás is made with the mix of melted lard and much flour. We toust the flour in the hot lard . The rántás will be mixed with a little water. It the water gained emulsion in this manner onto soft cooked soup and souce stocks it is poured.
The Hungarian foods diverse, good tasted, for the foreigners interesting.
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