Defrojtje

Defrojtje is a term of Dutch origin that roughly translates to "little defrosting" or "slight thawing." It refers to a gradual or partial thawing process, often applied to food items that have been frozen. Unlike a complete defrosting, a defrojtje implies that only a portion of the item has thawed, or that the thawing process has just begun and is not yet complete. This can be a deliberate technique in cooking, for instance, when a recipe calls for slightly softened butter or partially thawed ground meat for easier mixing.

The term can also be used metaphorically to describe a situation or emotion that is beginning to soften or become less rigid. For example, a tense negotiation might be described as having a "defrojtje" if the parties involved start to show a willingness to compromise. Similarly, a person who has been emotionally distant might exhibit a "defrojtje" if they begin to open up and express their feelings. The diminutive suffix "-tje" in Dutch lends a sense of smallness, endearment, or informality to the word, suggesting a gentle or subtle change rather than a dramatic one. While not a widely recognized scientific or technical term, "defrojtje" is understood within Dutch language contexts to describe a minor thawing or softening.