doorgekookt

Doorgekookt is a Dutch culinary term describing food that has been cooked beyond its optimal doneness. The word combines door (through) and koken (to cook), and is used to indicate that heat or time has produced a texture, flavor, or appearance that is no longer desirable.

In practice, the term applies to many foods. Eggs that are overcooked become rubbery and may develop a grey-green ring around the yolk. Vegetables can lose bright color and crisp texture and may become mushy; nutrients can also diminish with prolonged cooking. Meats can become dry and tough when overheated or kept warm too long. Starches and grains can turn pasty or mushy if boiled or simmered too long.

Causes include excessive cooking time, high heat, or carryover cooking after removal from heat, when residual heat continues to cook the food. Overcooked foods may retain heat and continue to cook briefly.

Prevention involves following recommended cooking times and temperatures, using timers, and removing foods from heat slightly before they are fully done to allow carryover cooking. Adjusting heat level, choosing appropriate cooking methods (such as simmering rather than rapid boiling), and using suitable cookware help preserve texture and flavor.

Doorgekookt is a general term in Dutch culinary discourse; its direct translation is simply overcooked. While common in home cooking and food criticism within Dutch-language contexts, it is less commonly used in non-Dutch media, where terms like overcooked or burnt may be preferred.