kaynatma
Kaynatma is a Turkish term that translates to "boiling" or "cooking by boiling." It refers to a common culinary technique used in Turkish cuisine and many other cultures worldwide. The process involves submerging food in a liquid, typically water, and heating it to its boiling point (100 degrees Celsius or 212 degrees Fahrenheit at sea level). This sustained high temperature causes the food to cook through.
Various foods can be prepared using kaynatma, including vegetables, meats, poultry, and grains. The duration of
Kaynatma is a simple and effective method for cooking, often serving as a preliminary step for other