Koktiden

Koktiden is a term used to describe the duration required to cook food from the start of heating until it reaches the intended level of doneness. In recipes it is typically given in minutes or hours and often presented as a range to reflect variation in equipment, ingredient size, and method. Koktiden is considered separate from preparation time (time spent on chopping, marinating, etc.) and resting time (the period food may need to sit after cooking).

Several factors influence koktiden. The size, shape, and initial temperature of ingredients are important, as are the chosen cooking method (boiling, simmering, steaming, frying, baking, etc.) and the type of cookware and heat source. Whether a dish is cooked covered or uncovered, the altitude and humidity, and whether ingredients are frozen or thawed also affect how long cooking takes. Even the layering of ingredients and their moisture content can change the required time.

In practice, koktiden is an estimate used to guide cooking, with adjustments made based on sensory cues or measured doneness. Cooks may rely on texture, color, aroma, or internal temperature to determine when the dish is ready. Because equipment and conditions vary, many recipes advise checking for doneness a little before the stated koktiden and then completing the cooking as needed.

In Nordic culinary contexts, koktiden is the standard term for cooking time and is commonly used in recipes and kitchen instructions. While similar to the terms used in other languages, local expressions such as koktid or tillagningstid may appear depending on language and regional usage.