Definition of congeal

The word "congeal" originates from the Middle English word "congeelen," which means "to curdle" or "to thicken." The French word "congeler" is believed to have served as a source for the Middle English term, as it means "to freeze" or "to solidify." Originally, "congeal" was used to describe the texture of liquid substances, such as milk or blood, as they turned into a solid form. In cooking, the word is commonly used to describe the thickening of a stew or porridge after it has been left to simmer for an extended period of time. The Latin root "gel-" also plays a role in the origin of "congeal." It can be traced back to the Proto-Indo-European term "ghel-," which means "to freeze" or "to congeal." In modern English, the term "congeal" is still commonly used to describe the solidification of liquids, such as when fat separates from a cooking oil or when ice forms in a beverage. It is also sometimes used to describe the rigidity of substances, such as a person's muscles after extended periods of exercise. The popularity of "congeal" in English can be attributed to the influence of Anglo-Norman French, which was spoken in England during the Middle Ages. The word has maintained its original meaning, and its usage continues to be a part of the English language today.