Kiehautus

Kiehautus is the process of heating a liquid to its boiling point, typically followed by maintaining a vigorous boil for a short period. The term describes both the moment the liquid reaches a boil and the ongoing bubbling phase.

Etymology and usage: The noun is formed from the verb kiehua, “to boil,” with the suffix that marks the action. In everyday Finnish, kiehauttaa means to bring something to a boil or to boil briefly, and kiehautus refers to the act itself. The concept is used across culinary, laboratory, and industrial contexts.

Contexts and applications: In cooking, kiehautus commonly refers to bringing water or a sauce to a boil, or to blanching vegetables briefly in boiling liquid. In food safety and processing, boiling is used to sterilize equipment or to kill microbes in liquids as part of preparation. In laboratories and industry, boiling water baths and heat treatments are employed for sanitation and sample preparation. Note that kiehautus is distinct from pasteurization (pastörointi) in Finnish, which refers to heat treatment at lower temperatures to reduce microbial activity without full boiling.

Physical factors: The boiling point depends on atmospheric pressure. At sea level, water boils near 100°C, but higher altitudes lower the boiling temperature, affecting cooking times and outcomes. Some procedures specify maintaining a steady boil for a defined period to ensure effectiveness.

See also: kiehuminen (boiling in general), keittäminen (the act of cooking by boiling), pastörointi (pasteurization). The exact meaning of kiehautus is determined by context, whether culinary, laboratory, or industrial.