Keittoprosessin
Keittoprosessi refers to the cooking process involving boiling or simmering food in liquid. This method is common across many cuisines and involves submerging food in water, broth, or other liquids and heating it until it reaches a desired temperature and texture. The boiling point of water, 100 degrees Celsius (212 degrees Fahrenheit) at standard atmospheric pressure, is a key factor in this process, facilitating the transfer of heat to the food.
Different types of keittoprosessi exist, including simmering, poaching, and stewing. Simmering involves heating liquid just below
Keittoprosessi is used for a wide variety of foods, such as vegetables, meats, fish, grains, and legumes.