nõrutamine

Nõrutamine is an Estonian term that refers to the process of draining or straining. It is commonly used in cooking and food preparation to remove excess liquid from solid ingredients. This can involve straining pasta, vegetables, or fruits after cooking or washing. The term can also be applied more broadly to any situation where liquid is separated from a solid substance, such as in certain industrial processes or when preparing materials.

In a culinary context, nõrutamine ensures that dishes have the desired texture and consistency. For example, draining pasta properly prevents it from becoming mushy and helps sauces adhere better. Similarly, draining canned goods like beans or tuna removes briny liquid that can affect the flavor of the final dish.

Beyond cooking, the concept of nõrutamine can extend to other areas. For instance, in crafts or construction, it might refer to allowing a material to drip dry or to drain off excess moisture before further processing. The core idea remains consistent: separating a liquid component from a solid one to achieve a specific outcome. The method used for nõrutamine can vary depending on the substance and the desired result, ranging from simple colanders to more specialized straining equipment.