Kaynatma

Kaynatma is a Turkish term that translates to "boiling" or "cooking by boiling." It refers to a common culinary technique used in Turkish cuisine and many other cultures worldwide. The process involves submerging food in a liquid, typically water, and heating it to its boiling point (100 degrees Celsius or 212 degrees Fahrenheit at sea level). This sustained high temperature causes the food to cook through.

Various foods can be prepared using kaynatma, including vegetables, meats, poultry, and grains. The duration of boiling depends on the type and size of the food item. For instance, vegetables like potatoes or carrots might be boiled until tender, while tougher cuts of meat may require longer cooking times to become palatable.

Kaynatma is a simple and effective method for cooking, often serving as a preliminary step for other culinary processes such as frying or stewing. It is also a fundamental technique for preparing broths and soups, where the boiling liquid extracts flavors and nutrients from the ingredients. The resulting cooked food is generally softer and easier to digest than when prepared by other methods.