Ongekoeld

Ongekoeld is a Dutch adjective meaning “unheated” or “not cooked.” It is formed from the prefix on- “not” and the verb “koelen,” which means to cool, but in this context is used to denote heating or cooking. The term is commonly used in culinary contexts to describe foods that have not been subjected to heat processing, such as raw fish, salads, or ingredients that are served at their natural temperature. In Dutch gastronomy, ongekoeld items are prized for preserving natural flavors, nutrients, and textures that can be altered by thermal treatment.

The concept of ongekoeld is distinct from the term “verkoeld,” which refers to cooled or chilled products, such as refrigerated dairy or beverages. While verkkoeld foods have been cooled to inhibit bacterial growth and extend shelf life, ongekoeld foods are often consumed immediately after preparation to ensure maximum freshness. In food safety guidelines, many raw products have stringent handling requirements; for example, raw shellfish must be kept at low temperatures and served within a short time window after harvesting.

In Dutch culture, the preference for ongekoeld items is reflected in traditional dishes like herring served raw, and in modern trends such as raw veganism and molecular gastronomy, where chefs employ techniques that preserve the untouched state of ingredients. The term also appears in laboratory settings, where samples that are not heated are described as “ongekoeld” to emphasize their integrity before chemical analysis.