Jähmety

Jähmety is a Finnish term that broadly refers to the process of solidification or setting, particularly in the context of liquids or semi-liquids becoming firm or semi-firm. It encompasses a range of physical changes where a substance transitions from a more fluid state to a less fluid, more solid or semi-solid state. This transformation can be driven by various factors, including cooling, chemical reactions, or the absorption of liquids.

In culinary contexts, jähmety is often used to describe how certain foods set. For example, gelatin-based desserts like jellies or panna cotta undergo jähmety as they cool, transforming from a liquid mixture into a wobbly, solid form. Similarly, the setting of custards or puddings, often involving the coagulation of proteins through heat, can be understood as a form of jähmety. It's not solely limited to sweet preparations; the setting of certain sauces or gravies, where starches or other thickeners cause them to become less runny upon cooling, also falls under this description.

Beyond food, the term can also be applied metaphorically or in other scientific contexts. For instance, the hardening of certain materials, such as concrete or plaster, as they cure or set, could be described as a type of jähmety. The underlying principle is the loss of fluidity and the development of structural integrity. The specific mechanism of jähmety will vary depending on the substance and the conditions involved.