Difference between revisions of "Template:Cooking techniques"
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(Sous vide/precision cooking/waterbathing is NOT a direct heat method. It's even debatable whether it's wet or dry heat (since VACUUM packing food removes all the air and most of the external water), but it's closer to bain-marie than to simmering.) |
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| Line 7: | Line 7: | ||
| group1 = Dry | | group1 = Dry | ||
| list1 = | | list1 = | ||
| − | {{Navbox subgroup | + | {{Navbox|subgroup |
| − | | | + | |groupwidth = 8em |
| − | + | | group1 = Conduction | |
| − | |||
| list1 = | | list1 = | ||
* [[Dry roasting]] | * [[Dry roasting]] | ||
| Line 20: | Line 19: | ||
* [[Roasting|Roasting (modern)]] | * [[Roasting|Roasting (modern)]] | ||
* [[Smoking (cooking)|Smoking]] | * [[Smoking (cooking)|Smoking]] | ||
| + | * [[Barbecue]] | ||
| group3 = Radiation | | group3 = Radiation | ||
| list3 = | | list3 = | ||
| Line 30: | Line 30: | ||
| group2 = Wet | | group2 = Wet | ||
| list2 = | | list2 = | ||
| − | {{Navbox subgroup | + | {{Navbox|subgroup |
| − | | | + | |groupwidth = 8em |
| − | + | | group2 = High heat | |
| − | |||
| list2 = | | list2 = | ||
* [[Blanching (cooking)|Blanching]] | * [[Blanching (cooking)|Blanching]] | ||
| Line 40: | Line 39: | ||
* [[Parboiling]] | * [[Parboiling]] | ||
* [[Shocking (cooking)|Shocking]] | * [[Shocking (cooking)|Shocking]] | ||
| + | * [[Reduction (cooking)|Reduction]] | ||
| group3 = Low heat | | group3 = Low heat | ||
| list3 = | | list3 = | ||
| Line 47: | Line 47: | ||
* [[Poaching (cooking)|Poaching]] | * [[Poaching (cooking)|Poaching]] | ||
* [[Simmering]] | * [[Simmering]] | ||
| − | * [[Slow | + | * [[Slow cooking]] |
* [[Smothering (food)|Smothering]] | * [[Smothering (food)|Smothering]] | ||
* [[Steeping]] | * [[Steeping]] | ||
| Line 61: | Line 61: | ||
| group3 = Fat-based | | group3 = Fat-based | ||
| list3 = | | list3 = | ||
| − | {{Navbox subgroup | + | {{Navbox|subgroup |
| − | | | + | |groupwidth = 8em |
| − | + | | group1 = High heat | |
| − | |||
| list1 = | | list1 = | ||
* [[Blackening (cooking)|Blackening]] | * [[Blackening (cooking)|Blackening]] | ||
| Line 70: | Line 69: | ||
* [[Deep frying]] | * [[Deep frying]] | ||
* [[Pan frying]] | * [[Pan frying]] | ||
| − | |||
* [[Shallow frying]] | * [[Shallow frying]] | ||
* [[Stir frying#Bao technique|Stir frying (bao)]] | * [[Stir frying#Bao technique|Stir frying (bao)]] | ||
| Line 109: | Line 107: | ||
| list8 = | | list8 = | ||
* [[List of cooking appliances]] | * [[List of cooking appliances]] | ||
| + | * [[List of cooking vessels]] | ||
* [[Outdoor cooking]] | * [[Outdoor cooking]] | ||
* [[Outline of food preparation|Food preparation]] | * [[Outline of food preparation|Food preparation]] | ||
* [[Food preservation]] | * [[Food preservation]] | ||
* [[Food safety]] | * [[Food safety]] | ||
| − | |||
| belowstyle=font-weight:bold; | | belowstyle=font-weight:bold; | ||
| below = {{portal-inline|Food|size=tiny}} {{portal-inline|Drink|size=tiny}} {{icon|category}} [[:Category:Cuisine|Category]] {{icon|commons}} [[:commons:Category:Cuisine|Commons]] {{icon|wikibooks}} [[Wikibooks:Cookbook|Cookbook]] {{icon|Wikiproject}} [[Wikipedia:WikiProject Food and drink|WikiProject]] | | below = {{portal-inline|Food|size=tiny}} {{portal-inline|Drink|size=tiny}} {{icon|category}} [[:Category:Cuisine|Category]] {{icon|commons}} [[:commons:Category:Cuisine|Commons]] {{icon|wikibooks}} [[Wikibooks:Cookbook|Cookbook]] {{icon|Wikiproject}} [[Wikipedia:WikiProject Food and drink|WikiProject]] | ||
| − | |||
| − | |||
}}<noinclude> | }}<noinclude> | ||
{{documentation}} | {{documentation}} | ||
</noinclude> | </noinclude> | ||
Latest revision as of 18:05, 21 May 2020
| The above documentation is transcluded from Template:Cooking techniques/doc. (edit | history) Editors can experiment in this template's sandbox (create | mirror) and testcases (create) pages. Please add categories to the /doc subpage. Subpages of this template. |