Template:Cooking techniques - WikiMD's Wellness Encyclopedia

Cooking techniques

Dry

Conduction	* Dry roasting Hot salt frying Searing
Convection	* Baking Roasting (modern) Smoking Barbecue
Radiation	* Charbroiler Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting

Wet

High heat	* Blanching Boiling Decoction Parboiling Shocking Reduction
Low heat	* Coddling Creaming Infusion Poaching Simmering Slow cooking Smothering Steeping Stewing
Indirect heat	* Bain-marie (Double boiling) Sous-vide Double steaming Steaming

Fat-based

High heat	* Basting Blackening Browning Frying Deep frying Pan frying Shallow frying Stir frying Sautéing
Low heat	* Gentle frying Sweating

Mixed medium