Nõrutamist

Nõrutamist is an Estonian term that broadly refers to the process of draining or decanting. It describes the action of carefully pouring off a liquid from a solid or from another liquid, often to separate them. This can be applied in various contexts, from culinary practices to scientific procedures.

In the kitchen, nõrutamist is commonly used when cooking pasta, rice, or vegetables. After boiling, the excess water is drained away, leaving the cooked food ready for the next step. Similarly, when making cheese, the whey, a liquid byproduct of milk coagulation, is nõrutatud from the curds.

Beyond cooking, the term can be used in more technical or industrial settings. For instance, it might describe the draining of oil from a machine part or the separation of a solution in a laboratory. The key element is the removal of a liquid from something else by tilting and pouring. The specific method or equipment used can vary depending on the substance and the desired outcome, but the fundamental principle remains the same: the controlled removal of liquid.