Köcheln

Köcheln is a German verb meaning to simmer gently. The action involves heating a liquid, such as water, sauce, or broth, over low to moderate heat until small bubbles rise slowly to the surface, but without a full boil. The term derives from kochen (to cook) with the suffix -eln, signaling a continuous or gentle action.

In cooking, köcheln is used for flavor development and sauce reduction, allowing ingredients to meld without harsh agitation. Typical conditions are low heat, a partially covered pot to minimize evaporation, and occasional stirring to prevent sticking or scorching. Temperatures generally stay around 85–95 °C (185–203 °F), depending on the recipe. The goal is a steady, gentle movement of the liquid rather than vigorous boiling. Köcheln contrasts with boiling, which is faster and more disruptive to delicate textures.

Figuratively, köcheln can describe a process that progresses quietly in the background. The expression "etwas köchelt vor sich hin" can refer to plans, negotiations, or problems developing slowly, with eventual impact.

Regional usage: köcheln is standard in German and is widely understood in German-speaking countries, including Germany, Austria, and parts of Switzerland. In culinary contexts, it appears in recipes, textbooks, and professional kitchens to designate gentle simmering without vigorous agitation.