steke

Steke is a Norwegian word that translates to "roast" or "bake" in English, commonly referring to cooking methods involving dry heat, often in an oven. It is a versatile term used for a variety of dishes, from meat and poultry to fish and certain types of bread or cakes. When used in the context of meat, like "laksestek" (salmon roast) or "ribbestek" (pork belly roast), it implies a slow cooking process that renders the fat and creates a tender, flavorful outcome. The term can also extend to methods where food is cooked on a spit, similar to a rotisserie. In baking, "steke" is synonymous with the general act of baking, such as with "kaker" (cakes) or "brød" (bread). The preparation often involves seasoning the food before placing it in a preheated oven. The duration and temperature of the "steking" process are crucial for achieving the desired texture and doneness, with recipes typically providing specific guidelines. Understanding "steke" is fundamental to preparing many traditional Norwegian dishes.