Keitellyt

Keitellyt is a Finnish word that translates to "boiled" or "simmered" in English. It refers to a cooking method where food is submerged in liquid, typically water or broth, and heated until it reaches the desired level of doneness. This process is distinct from frying, baking, or grilling, as it relies on the transfer of heat through the liquid medium.

The technique of keitellyt is versatile and can be applied to a wide range of ingredients. Common examples include vegetables, such as potatoes, carrots, and broccoli, which become tender and their flavors are often mellowed through boiling. Meats, like chicken or beef, can also be keitellyt to create tender, succulent dishes, often as a base for soups or stews. Fish is another popular choice for this cooking method, resulting in flaky and delicate results.

Keitellyt is a fundamental cooking technique in Finnish cuisine, contributing to many traditional dishes. It is often seen as a healthy cooking method as it requires no added fats and can help preserve nutrients. The liquid used for boiling can also be infused with herbs and spices, further enhancing the flavor of the food. The simplicity of the method makes it accessible to cooks of all skill levels.