Mykning

Mykning is a Swedish term used to describe the process of softening or mellowing a substance, typically referring to food, hides, fibers, or other materials. The word derives from the root myk-, indicating a transition from firm or hard to softer texture. In practice, mykning denotes a deliberate change in texture achieved through natural or applied factors such as moisture, temperature, enzymatic action, or chemical means.

In culinary contexts, mykning often concerns tenderizing meat or fish to improve texture and palatability. Techniques include aging, marination, and the use of enzymes or acids that break down connective tissue. Brining and slow cooking are common methods to promote a uniform softening while retaining moisture and flavor. Mykning can also describe the gradual softening of certain fruits or vegetables as they ripen or rehydrate after drying.

Beyond food, mykning appears in the processing of hides and fibers, where soaking, liming, or chemical treatments reduce stiffness and increase pliability. In such industrial contexts, controlled mykning helps achieve the desired texture for leather goods or textile materials.

The practice of mykning emphasizes balance: achieving sufficient softness without compromising structure, flavor, or integrity. It is influenced by factors such as duration, temperature, moisture content, and the presence of catalysts like enzymes or salts. As a general concept, mykning reflects the broader goal of transforming a material’s texture to suit its intended use.