Deigslíkur

Deigslíkur is an Icelandic term that translates roughly to "dough-like" or "doughy." It is commonly used to describe the texture of various foods, particularly those that are dense, soft, and pliable. The term is often applied to baked goods that have not been fully cooked or have a dense, heavy crumb. It can also describe the texture of raw dough, indicating a sticky or pliable consistency.

In a culinary context, describing something as deigslíkur is generally not a positive attribute, suggesting a lack of proper cooking or a desired airy texture. For instance, bread that is deigslíkur is considered undercooked and unappetizing. Similarly, certain types of pastries or cakes might be described as deigslíkur if they are too heavy or moist.

The term can also be used metaphorically to describe something lacking structure or firmness. However, its primary and most frequent use remains in describing the physical texture of food. When encountered in a recipe or food review, deigslíkur implies a textural quality that deviates from the ideal for that particular item.