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.) |
imported>Frietjes |
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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 30: | Line 29: | ||
| group2 = Wet | | group2 = Wet | ||
| list2 = | | list2 = | ||
| − | {{Navbox subgroup | + | {{Navbox|subgroup |
| − | | | + | |groupwidth = 8em |
| − | + | | group2 = High heat | |
| − | |||
| list2 = | | list2 = | ||
* [[Blanching (cooking)|Blanching]] | * [[Blanching (cooking)|Blanching]] | ||
| Line 61: | Line 59: | ||
| 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]] | ||
Revision as of 16:38, 30 August 2017
| 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. |