Pruttelen

Pruttelen is a Dutch culinary term describing a method of cooking food slowly in liquid at a low heat, so that only small bubbles rise to the surface. It is a gentle form of simmering, sitting between a quiet simmer and a full boil. Pruttelen is commonly used in home kitchens and in professional Dutch and Flemish cooking for tenderizing ingredients, melding flavors, and reducing sauces without harsh agitation.

The word pruttelen derives from the onomatopoeic sound of bubbling water (pruttel) and has appeared in Dutch culinary writing since the early modern period. In practice, the term emphasizes a controlled, low-energy cooking process rather than a rapid boil.

Technique involves using a heavy-bottomed pot and maintaining a temperature just below the point of a vigorous boil. The liquid should register gentle, intermittent bubbles. Often the pot is partially covered to limit evaporation while allowing some steam to escape for flavor concentration. Food is typically stirred occasionally and seasoning adjusted as needed. Avoiding a strong boil helps preserve texture in vegetables and prevents emulsions from breaking in sauces.

Applications include braising and stewing tougher cuts of meat, cooking vegetables, and reducing sauces or stocks to concentrate flavor. Pruttelen is frequently used for stoofpot, ragout, and other dishes where gradual flavor development and tenderness are desired.

See also: sudderen, koken, stoofpot, sauce reduction.