Keittaminen

Keittaminen is a Finnish term referring to the process of boiling or simmering food in liquid. It is a fundamental cooking technique used across various cuisines, but particularly prevalent in Finnish culinary traditions. The method involves submerging food, such as vegetables, meats, or grains, in water or another liquid and heating it until it reaches its boiling point and cooks thoroughly. The duration of keittaminen varies depending on the type and size of the food item being prepared, ranging from a few minutes for tender vegetables to several hours for tougher cuts of meat. This cooking method is often employed to soften ingredients, extract flavors, and make food more digestible. It is a simple yet effective way to prepare a wide array of dishes, from hearty stews and soups to simple boiled potatoes and eggs. The liquid used in keittaminen can also absorb flavors from the food, creating a broth or stock that can be used as a base for other dishes.