Difference between revisions of "Template:Cooking techniques"
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imported>FiveRings (Brining and ceviche (also refers to the technique) both effect a chemical change, not just a physical one.) |
imported>FiveRings m |
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| Line 11: | Line 11: | ||
| list4 = [[Bain-marie]]{{·}} [[Clay pot cooking]]{{·}} [[Crock Pot]]{{·}} [[Microwaving]]{{·}} [[Pressure cooking]]{{·}} [[Pressure frying]]{{·}} [[Rotisserie]]{{·}} [[Sous-vide]]{{·}} [[Vacuum flask cooking]] | | list4 = [[Bain-marie]]{{·}} [[Clay pot cooking]]{{·}} [[Crock Pot]]{{·}} [[Microwaving]]{{·}} [[Pressure cooking]]{{·}} [[Pressure frying]]{{·}} [[Rotisserie]]{{·}} [[Sous-vide]]{{·}} [[Vacuum flask cooking]] | ||
| group5 = Non-heat | | group5 = Non-heat | ||
| − | | list5 = [[Smoking_(cooking)|Smoking]]{{·}}[[ | + | | list5 = [[Smoking_(cooking)|Smoking]]{{·}}[[Pickling]]{{·}}[[Ceviche]]{{·}}[[Souring]]{{·}}[[Fermentation (food)|Fermentation]] |
}}<noinclude> | }}<noinclude> | ||
{{documentation}} | {{documentation}} | ||
</noinclude> | </noinclude> | ||
Revision as of 08:43, 28 December 2008
| 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. |