Difference between revisions of "Template:Cooking techniques"

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imported>FiveRings
(Haybox)
imported>Maskedone
(Broiling is Dry and not Water-based)
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| title    = [[Cooking#Cooking techniques|Cooking techniques]]
 
| title    = [[Cooking#Cooking techniques|Cooking techniques]]
 
| group1  = Dry
 
| group1  = Dry
| list1    = [[Baking]]{{·}} [[Barbecue|Barbecuing]]{{·}}  [[Grilling]]{{·}} [[Hot salt frying]]{{·}} [[Hot sand frying]]{{·}} [[Roasting]]{{·}} [[Searing]]{{·}} [[Toast]]ing
+
| list1    = [[Baking]]{{·}} [[Barbecue|Barbecuing]]{{·}} [[Broiling]]{{·}}  [[Grilling]]{{·}} [[Hot salt frying]]{{·}} [[Hot sand frying]]{{·}} [[Roasting]]{{·}} [[Searing]]{{·}} [[Toast]]ing
 
| group2  = Water-based
 
| group2  = Water-based
| list2    = [[Blanching]]{{·}} [[Boiling]]{{·}} [[Braising]]{{·}} [[Broiling]]{{·}} [[Coddling]]{{·}} [[Creaming (food)|Creaming]]{{·}} [[Double steaming]]{{·}} [[Infusion]]{{·}} [[Parboiling]]{{·}} [[Poaching (cooking)|Poaching]]{{·}} [[Simmering]]{{·}}[[Steaming]]{{·}} [[Steeping]]{{·}} [[Stewing]]
+
| list2    = [[Blanching]]{{·}} [[Boiling]]{{·}} [[Braising]]{{·}} [[Coddling]]{{·}} [[Creaming (food)|Creaming]]{{·}} [[Double steaming]]{{·}} [[Infusion]]{{·}} [[Parboiling]]{{·}} [[Poaching (cooking)|Poaching]]{{·}} [[Simmering]]{{·}}[[Steaming]]{{·}} [[Steeping]]{{·}} [[Stewing]]
 
| group3  = Fat-based
 
| group3  = Fat-based
 
| list3    = [[Browning (partial cooking)|Browning]]{{·}} [[Deep frying]]{{·}} [[Frying]]{{·}} [[Pan frying]]{{·}} [[Sautéing]]{{·}} [[Stir frying]]
 
| list3    = [[Browning (partial cooking)|Browning]]{{·}} [[Deep frying]]{{·}} [[Frying]]{{·}} [[Pan frying]]{{·}} [[Sautéing]]{{·}} [[Stir frying]]

Revision as of 16:07, 17 February 2009

Usage

{{Cooking techniques}}