Märkäprosessin

Märkäprosessin, meaning "wet process" in Finnish, refers to a method of preparing certain foods where ingredients are cooked or processed in a liquid medium. This technique is commonly employed in various culinary traditions and industrial food production for specific purposes.

In cooking, the wet process often involves boiling, simmering, poaching, or steaming. These methods are effective for tenderizing tougher cuts of meat, infusing flavors into ingredients, or creating smooth textures. Examples include making broths, stews, and sauces, where the slow immersion in liquid allows for the extraction and integration of tastes. Similarly, vegetables can be blanched or steamed to preserve nutrients and color while achieving a desired tenderness.

Industrially, wet processing is utilized in the production of items like purees, yogurts, and certain beverages. It can also be a stage in the processing of raw materials such as cocoa beans, where they are washed and fermented in a liquid before further processing. The presence of moisture throughout the process often aids in preventing oxidation, controlling temperature, and facilitating the breakdown or modification of food components. The specific liquid used, whether water, milk, or another medium, depends on the desired outcome and the nature of the food being processed.