Hungarian cuisine. What are its characteristics?

  Hungarian cuisine. What are its characteristics? Much water has flowed into the Tisza with the time when the IX century in the Pannonian plain came the ancestors of modern Hungarians. Many ... Today there is no one food that you brought with them, going through the Carpathian passes, ancient nomads - Magyars.

That - no. But she could not disappear or not disappear without a trace. Became the basis on which those tribes and nations, that throughout this time, lived together or close to the Hungarians, have added something of their own, unique to all others and characteristic for each of them. For the Neapolitans, the Turks, transilvantsev, Austrians ...

That is how the modern [url=] Hungarian cuisine 1,111,117. . So it turns out that her features - is nothing but a historical memory of those who once formed it, stirring with a wooden spoon broth, relish in the suspense bubbling over the fire pot, or standing by a wood stove in the medieval kitchen.

See for yourself. What are the typical Hungarian cuisine features make it unique and placed on a special, honorable place among all of its European cousins?

The widespread and abundant use in the process of thermal processing of food fat of animal origin 11,111,119. . In the vast majority of cases - the swine. Hungarians practically do not use oil. Creamy - only lowers blood pressure. Vegetable - even rarer.

This - the memory of ancestors, nomads. That's why such a dislike for vegetable oil. It simply was not there. Well, the cream - milk is not enough. Part needed for feeding young animals. But what was left, went to eat and so, without processing.

Memory, which became the basis. Today lard - a key component of almost all or at least most of Hungarian dishes . Well, at least because it is necessary not only for frying and subsequent fire, or cooking, but is usually used for making flour filling. Which, in turn, is also a feature of the national cuisine. This is most likely - the Austrian "footprint". In any case, it is believed that the taste of the flour Hungarians they instilled.

Another feature that distinguishes the Hungarian cuisine from all the others - Wide [b] use spices
, Which give the dish a unique piquancy and poignancy. And the first in this glorious pripravnom number - red pepper . The famous paprika, without which it is impossible to Hungarian cuisine. It would seem impossible ...

In fact, it is not so obvious. It turns out that pepper was widely distributed in Hungary, only about one and a half centuries ago. If you believe the classics of Hungarian cooking, Gundel Karoyu, at the beginning of the century before last about this seasoning in national cooks treatises mentioned in passing. Casual, very little. And in the prescription books XVIII century about Paprika is not mentioned.

Well before the XV century, and it did not have to wait. At least because in Europe peppers (Capsicum Annuum) then simply not there. Only at the very end of the beginning of the XV-XVI century, it was to penetrate the continent. Go with the two sides.

From the west pepper came to Europe thanks to Christopher Columbus, to transport from Latin America to Spain large, fleshy, sweet taste of fruit with little flavor. To the east, it moved the Turks, kindling for their own consumption culture brought from Persia, whose fruits were let and the smaller Latin American, but the taste ... But the taste - a sharp and fragrant.

Sublime Porte owned part of the central regions of Hungary in 1541 to 1686. Well, after ... After the Turks had left home. And they cultivated plant - remains. And over time become a real king of spices of Hungarian cuisine.

True, we can not say that the emperor ruled pripravnoy absolute monarchy. His power is limited. But not by Parliament, and nearly a colleague - onion .

Preparation of many Hungarian dishes begins by heat treatment, the stripping is sure to shed bitter tears. Unless, of course, to this previously not wear glasses welder.

Fry onions, again - see the first characteristic, to melted pork fat. According to Hungarian cooks, only pork fat, naturally - at a certain temperature, is capable of maximum to preserve and pass a dish that aroma of essential oils that are contained in the bow and released when his passerovke. In addition, onions, depending on the method and extent of heat treatment, has a strong impact on the flavors dishes received following its preparation. She is one with a strong roast. It is quite another when only browned onions until golden brown. And third - if it extinguishes.

But the seasonings and spices - is not all. There is another, very typical of the Hungarian cuisine, seasoning - cream , Which is an important part of many soups, meat, vegetable dishes, sauces. Used for cooking cakes dishes. The one that immediately before serving, pour cheese croquettes, cucumber salad, or stew in sokeyski. Without that, no matter how you try, do not make a real Hungarian turoshchusu - vermicelli with a good crunch to roasted slices of bacon (cracklings) and sour cream.