Keetmise

Keetmine is the process of bringing a liquid to a boil by applying heat. In Estonian, the term refers to boiling in both culinary and industrial contexts, typically involving water. It is distinct from simmering, which uses gentler heat, as well as from blanching or steaming, which involve brief treatments or different methods.

Etymology and usage: The noun keetmine is formed from the verb keetma or keeda (to boil) with the suffix -mine to indicate the process. In practice, phrases like keetmise aeg mean the boiling time, and dictionaries list keetmine or keetmise in explanations of cooking methods.

Techniques and applications: Boiling is achieved by heating water until large bubbles rise continuously to the surface. At sea level the boiling point is about 100°C; at higher elevations it occurs at lower temperatures. Methods include a rolling boil, a rapid boil, and controlled boiling for pasta, vegetables, eggs, or sterilization.

Safety and notes: Use appropriate pots and lids, monitor to prevent boil-overs, and handle hot cookware with protection. In cooking, boiling is often followed by further processing such as seasoning or mixing. In science and industry, keetmine supports sterilization and extraction processes, where temperature and duration are chosen to achieve the desired effect.