Template:Cooking techniques

From HandWiki

Cooking techniques

List of cooking techniques

Dry

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

Wet

High heat	Blanching Boiling Decoction Parboiling Shocking
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	Blackening Browning Deep frying Pan frying Reduction Shallow frying Stir frying (bao) Sautéing
Low heat	Gentle frying Sweating

Mixed medium

Device-based

Non-heat

See also

Template documentation[create]

Editors can experiment in this template's sandbox and testcases pages.
Please add categories to the /doc subpage. Subpages of this template.

Retrieved from "https://handwiki.org/wiki/index.php?title=Template:Cooking_techniques&oldid=3407816"

Hidden categories: