template - cooking techniques
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Template:Cooking techniques
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From Wikipedia, the free encyclopedia
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 heatCoddling · Creaming · Infusion · Poaching · Simmering · Slow cooker ·Smothering · Sous-vide · Steeping · Stewing ·
Indirect heat Bain-marie (Double boiling) · Double steaming · Steaming ·
Fat-basedHigh heat
Blackening · Browning · Deep frying · Pan frying · Reduction ·Shallow frying · Stir frying (bao) · Sautéing ·
Low heat Gentle frying · Sweating ·
Mixed mediumBarbecuing · Braising · Flambé · Fricassee · Indirect grilling/Plank cooking ·Stir frying (chao) ·
Device-based Air frying · Microwaving · Pressure cooking · Pressure frying · Thermal cooking ·
Non-heat Curing · Fermenting · Pickling · Souring ·
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This page w as last modif ied on 9 November 2015, at 18:20.
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See alsoList of cooking appliances · Outdoor cooking · Food preparation · Food preservation ·Food safety ·
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