Keittovettä

Keittovettä, meaning "cooking water" in Finnish, refers to the water used in the process of cooking food, primarily by boiling or simmering. This can include plain water or water that has had ingredients, such as vegetables, meats, or grains, steeped in it, thereby altering its flavor and composition. The resulting keittovettä can then be utilized in various ways beyond its initial cooking purpose.

Depending on what was cooked in it, keittovettä can be a valuable ingredient in its own right. For example, the starchy water left over from boiling pasta or potatoes can act as a binder or thickener in sauces and soups. Vegetable keittovettä can contribute a subtle flavor and nutrients to broths or be used to rehydrate dried ingredients. Similarly, meat or bone keittovettä forms the base for many stocks and gravies, imparting richness and depth of flavor.

In Finnish cuisine and many other culinary traditions, conserving and repurposing cooking water is often seen as an economical and resourceful practice, minimizing waste and maximizing the use of ingredients. The term emphasizes the functional role of water in the cooking process and its potential for further culinary application.