Hungarian cuisine and recipes
has influenced
the history of the Magyar people. The importance of livestock and the
nomadic lifestyle of the Magyar people is apparent in the prominence of meat
in Hungarian food and may be reflected in traditional meat dishes
recipes cooked over the fire like goulash recipe (in Hungarian "gulyás",
lit. "Herdsman’s (meal)"), pörkölt stew and the spicy fisherman’s
soup recipe called halászlé are all traditionally cooked over the
open fire in a bogrács (or cauldron). In the 15th century, King
Matthias Corvinus and his Neapolitan wife Beatrice, influenced by
Renaissance culture, introduced new recipes ingredients and spices like
garlic, ginger, mace, saffron and nutmeg,[6] onion and the use of
fruits in stuffings or cooked with meat. Some of these spices like ginger
and saffron are no longer used in modern Hungarian cuisine. At that time and
later,
Elements of ancient Turkish cuisine recipes were adopted during the Ottoman
era, in the form of sweets (for example different nougats, like white nougat
called törökméz, quince (birsalma) sweets,
Turkish Delight), Turkish coffee, the cake called bejgli or rice
dishes like pilaf (in Transylvania), meat and vegetable dishes like the
eggplant, used in eggplant salads and appetizers, stuffed peppers and
stuffed cabbage called töltött káposzta.
Cuisine was influenced by Austrian cuisine recipes under the
Austro-Hungarian Empire; dishes and methods of food preparation have often
been borrowed from Austrian cuisine, and vice versa. Some cakes and sweets
in Hungary show a strong German-Austrian influence. All told, modern
Hungarian cuisine is a synthesis of ancient Asiatic components mixed with
Germanic, Italian, and Slavic elements. The food of Hungary can be
considered a melting pot of the continent, with its own original cuisine
from its original Magyar people.
Hungarian food and recipes often spicy, as
hot paprika is commonly used; on account of the use of this spice (hot
paprika), Hungarian cuisine. recipes is arguably the spiciest cuisine native
to Europe. Besides hot paprika, sweet mild paprika is also used daily. The
combination of paprika, lard and red onions is typical of Hungarian cuisine,
and the use of the thick sour cream called tejföl. Besides different
kinds of paprika and onions (raw, sweated or caramelized), other common
flavor components include garlic, black peppercorn, parsley, ground black
and white pepper, bay leaf, dill, caraway (seeds or grounded), marjoram,
thyme, mustard (prepared), tarragon, vinegar, savory, lovage, creeping thyme
Thymus serpyllum, chervil, lemon juice and peel zest, almond, vanilla, poppy
seeds and cinnamon. Additional flavor components are wine, coriander,
rosemary, juniper berries, anise, basil, oregano, allspice, horseradish,
cloves, mace, and nutmeg.
Good food is one of life's great pleasures. Fancy or simple, good food
relies on quality ingredients, careful preparation and the intermarrying of
flavors. The following recipes have been collected or developed over the
years. (While the website is under major reconstruction) no problem, we have
a large and very active group that exchanging recipes true the club and will
help you to find that old Hungarian recipes you looking for!
Cooking advice recipes and shopping
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Learn to cook authentic Hungarian Recipes!
Hungarian Cooking, recipes - Hungarian History.
Hungarian Cooking, as I remember and adapted for American cooking.
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General Cooking Tips: Kitchen Tips • To prevent
ice-cream drips stuff a miniature marshmallow in the bottom of an ice
cream cone • To keep potatoes from budding, place an apple in the
bag with the potatoes.. • When a cake recipe calls for flouring the
baking pan, use a bit of the dry cake mix instead and there won't be any
white mess on the outside of the cake.. • If you accidentally
over-salt a dish while it's still cooking, drop in a peeled potato and
it will absorb the excess salt for an instant 'fix-me-up.' • Wrap
celery in aluminum foil when putting in the refrigerator and it will
keep for weeks. • Brush some beaten egg white over pie crust before
baking to yield a beautiful glossy finish. • Cure for headaches: take
a lime, cut it in half and rub it on your forehead. The throbbing will
go away. • If you have a problem
opening jars, try using
latex dish washing gloves. They give a non-slip grip that makes
opening jars easy. • Don't throw out all that leftover wine. Freeze
into ice cubes for future use in casseroles and sauces.
The different fat contents in ground beef. In most cases, regular ground beef is a better buy than medium or lean. And some foods – such as hamburgers – are more tender and tasty when made with regular ground beef because of the extra fat content. Any excess fat can easily be drained off. So, unless medium ground beef is on sale or not more than 7 percent more expensive than regular ground beef, it’s not a good buy.
Quickly cook chicken
for recipes requiring pre-cooked chicken. An easy method of preparing
chicken for recipes that call for pre-cooked chicken is to “poach” it.
This involves simmering it slowly in liquid. This can be water, broth,
fruit juice, wine or a combination of these. Poach the chicken until
tender, about 15-20 minutes, then chop or slice as specified in the
recipe.
Barbecuing
Barbecue the perfect steak every time. Ever have a hard time knowing whether a steak is cooked properly? Instead of poking it with a fork or cutting it open (both of which let the juices run out), learn how to tell by touching the outside. For an example of how a steak feels at the different stages of cooking, look no further than your own hand. Touch your pointer finger to your thumb and then feel the fleshy part of your hand underneath your thumb. That is how a steak that is medium rare will feel. Your middle finger touched to your thumb shows you medium. Your ring finger to your thumb is medium well. And lastly your pinky finger to your thumb is well done.
Prepare the barbecue grill
properly. For a better barbeque, brush your hot grill with a
thin layer of oil prior to cooking or line your grill with a layer of
aluminum foil covered with
cooking spray. This will ensure that the meat does not stick and need to
be torn away from the grill.
Never use a fork when
grilling. When you
poke meat with a fork you allow the natural juices to flow out. As a
result your meat ends up dry and tough. Instead use tongs or grilling
tools to turn and flip the meat while keeping the juices locked in.
Place food in the right
place on the grill. Barbecues give off heat in a very different
way than your stove or oven. To ensure your food is properly cooked and
not burnt, be sure to grill meats and vegetables approximately 4” from
the heat source. With chicken, which is more likely to burn, 6”-8” away
is best.
Salted butter vs. unsalted
butter. Butter is available both with and without salt. The
salt is added for extra flavor and to help preserve it so it has a
longer shelf life. The problem is that sometimes the salt in butter can
be more than a recipe needs. Choosing unsalted butter gives you more
control over how much salt your dish contains. If you only have salted
butter, the best thing to do is omit approximately ź teaspoon of salt
per ˝ cup (one stick) of butter used in the recipe.
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