Template:Cooking techniques: Difference between revisions
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| name = Cooking techniques | | name = Cooking techniques | ||
| title = [[Cooking | | title = [[Cooking]] techniques | ||
| listclass = hlist | | listclass = hlist | ||
| state = {{{state<includeonly>|autocollapse</includeonly>}}} | | state = {{{state<includeonly>|autocollapse</includeonly>}}} | ||
| Line 22: | Line 22: | ||
| group3 = Radiation | | group3 = Radiation | ||
| list3 = | | list3 = | ||
* [[Charbroiler]] | |||
* [[Grilling|Grilling (charbroiling)]] | * [[Grilling|Grilling (charbroiling)]] | ||
* [[Roasting|Roasting (traditional)]] | * [[Roasting|Roasting (traditional)]] | ||
* [[Rotisserie]] | * [[Rotisserie]] | ||
* [[Toast]]ing | * [[Toast (food)|Toast]]ing | ||
}} | }} | ||
| Line 35: | Line 36: | ||
| list2 = | | list2 = | ||
* [[Blanching (cooking)|Blanching]] | * [[Blanching (cooking)|Blanching]] | ||
* [[Boiling]] | * [[Boiling#In_cooking|Boiling]] | ||
* [[Decoction]] | * [[Decoction]] | ||
* [[Parboiling]] | * [[Parboiling]] | ||
| Line 43: | Line 44: | ||
| list3 = | | list3 = | ||
* [[Coddling]] | * [[Coddling]] | ||
* [[Creaming ( | * [[Creaming (cooking)|Creaming]] | ||
* [[Infusion]] | * [[Infusion]] | ||
* [[Poaching (cooking)|Poaching]] | * [[Poaching (cooking)|Poaching]] | ||
* [[Simmering]] | * [[Simmering]] | ||
* [[Slow cooking]] | * [[Slow cooking]] | ||
* [[Smothering ( | * [[Smothering (cooking)|Smothering]] | ||
* [[Steeping]] | * [[Steeping]] | ||
* [[Stew]]ing | * [[Stew]]ing | ||
| Line 65: | Line 66: | ||
| group1 = High heat | | group1 = High heat | ||
| list1 = | | list1 = | ||
* [[Basting (cooking)|Basting]] | |||
* [[Blackening (cooking)|Blackening]] | * [[Blackening (cooking)|Blackening]] | ||
* [[Browning ( | * [[Browning (cooking)|Browning]] | ||
* [[Frying]] | |||
* [[Deep frying]] | * [[Deep frying]] | ||
* [[Pan frying]] | * [[Pan frying]] | ||
* [[Shallow frying]] | * [[Shallow frying]] | ||
* [[Stir frying | * [[Stir frying]] | ||
* [[Sautéing]] | * [[Sautéing]] | ||
| group2 = Low heat | | group2 = Low heat | ||
| Line 79: | Line 82: | ||
| group5 = Mixed medium | | group5 = Mixed medium | ||
| list5 = | | list5 = | ||
* [[Carryover cooking]] | |||
* [[Barbecue|Barbecuing]] | * [[Barbecue|Barbecuing]] | ||
* [[Braising]] | * [[Braising]] | ||
* [[Caramelization]] | |||
* [[Deglazing (cooking)|Deglazing]] | |||
* [[Flambé]] | * [[Flambé]] | ||
* [[Fricassee]] | * [[Fricassee]] | ||
| Line 93: | Line 99: | ||
* [[Pressure cooking]] | * [[Pressure cooking]] | ||
* [[Pressure frying]] | * [[Pressure frying]] | ||
* [[Slow cooker]] | |||
* [[Thermal cooking]] | * [[Thermal cooking]] | ||
| Line 99: | Line 106: | ||
| group7 = Non-heat | | group7 = Non-heat | ||
| list7 = | | list7 = | ||
* [[Aging (food)|Aging]] | |||
* [[Brining]] | |||
* [[Igunaq|Burying in ground]] | |||
* [[Curing (food preservation)|Curing]] | * [[Curing (food preservation)|Curing]] | ||
* [[Food drying|Drying]] | |||
* [[Fermentation in food processing|Fermenting]] | * [[Fermentation in food processing|Fermenting]] | ||
* [[Juicing]] | |||
* [[Pickling]] | * [[Pickling]] | ||
* [[Souring]] | * [[Purée]] | ||
* [[Salting (food)|Salting]] | |||
* [[Souring]] | |||
| group8 = See also | | group8 = See also | ||
| Line 113: | Line 127: | ||
* [[Food safety]] | * [[Food safety]] | ||
| below = {{icon|category}} [[:Category:Cuisine|Category]] | |||
| below = | |||
}}<noinclude> | }}<noinclude> | ||
{{documentation}} | {{documentation}} | ||
</noinclude> | </noinclude> | ||
Latest revision as of 18:24, 8 March 2025
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