keittäviä

Keittäviä is a Finnish term that translates to "boiling" or "that which boils." In a culinary context, it refers to the process of cooking food in boiling liquid, typically water, broth, or milk. This method is one of the oldest and most fundamental cooking techniques.

Boiling involves submerging food in a liquid heated to its boiling point, which is 100 degrees Celsius (212 degrees Fahrenheit) at standard atmospheric pressure. The vigorous bubbling of the liquid indicates that it is boiling. The duration of boiling depends on the type of food being cooked. For example, vegetables typically require shorter boiling times than meats or grains.

The primary purpose of boiling is to cook food through, making it tender and safe to eat. It also helps to release flavors from ingredients, especially in the case of making broths or stocks. Boiling is a gentle cooking method that retains many of the nutrients present in the food, although some water-soluble vitamins can be lost into the cooking liquid.

Various types of foods are commonly prepared by boiling, including pasta, rice, potatoes, eggs, and certain meats and vegetables. The resulting cooking liquid, if seasoned and flavorful, can often be repurposed as a base for sauces or soups. The term "keittäviä" itself can also be used more broadly to describe anything that is in a state of boiling, not exclusively related to food preparation.