uppkokning
Uppkokning is a Swedish noun formed from "koka upp" (to bring to a boil) and generally denotes the act of heating a liquid until it boils. The term is used in culinary, domestic and technical contexts to describe bringing soups, broths, milk or other liquids to a vigorous or sustained boil for a specific purpose.
In cooking, uppkokning can be part of preparation or preservation: it concentrates liquids by evaporation, extracts
Outside the kitchen, uppkokning describes boiling as a unit operation in laboratories and small-scale industry, for
Safety considerations include the risk of scalding, boil-over and loss of volatile solvents; appropriate cookware, heat