haudutuksessa

Haudutus, or hauduttaminen, is a cooking technique used in Finnish cuisine in which food is cooked slowly in liquid at a low temperature, typically 80–95°C, for extended periods. The method resembles braising or slow simmering and is used to tenderize tougher cuts and to concentrate flavors. In addition to meat, haudutus is commonly applied to root vegetables, legumes, and stews, producing nourishing, deeply flavored dishes.

Typical procedure begins with browning the ingredients to develop color and aroma, followed by adding aromatics such as onion, garlic and herbs. Liquid—stock, water, wine or a combination—almost covers the food, and the pot is kept at a gentle simmer with a lid on. The heat should remain steady and never boil vigorously, as boiling can toughen meat. Cooking times vary from several hours for tougher cuts to a couple of hours for vegetables and smaller pieces.

Haudutus yields moist, tender results as collagen breaks down and flavors meld. The resulting liquid can be thickened slightly to make a sauce. The method is versatile: it suits meat, beans and lentils, root vegetables, and mushrooms, and can be finished in the oven for more even heat. In Finnish home cooking, haudutus is a common technique for hearty winter meals, often using affordable cuts and seasonal produce.