Abkochen

Abkochen is a German verb that translates to "to boil off" or "to boil down." It generally refers to the process of boiling a liquid to reduce its volume through evaporation. This is often done to concentrate the flavor or strength of a liquid, or to remove impurities.

In cooking, abkochen is commonly used in the preparation of stocks, sauces, and jams. For example, a stock might be simmered for an extended period to intensify its meaty flavor and create a richer base for other dishes. Similarly, when making jams or preserves, abkochen helps to evaporate excess water, leading to a thicker, more gel-like consistency.

Beyond culinary applications, abkochen can also refer to the sterilization of objects, particularly in a medical or domestic context. Boiling small items like baby bottles, medical instruments, or even small tools can effectively kill bacteria and other microorganisms, rendering them sterile. This method relies on the high temperature of boiling water to destroy pathogens. The duration of boiling for sterilization purposes depends on the items being treated and the desired level of sterility.