Difference between revisions of "Template:Cooking techniques"
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(Make consistent) |
(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 49: | Line 49: | ||
* [[Slow cooker]] | * [[Slow cooker]] | ||
* [[Smothering (food)|Smothering]] | * [[Smothering (food)|Smothering]] | ||
| − | |||
* [[Steeping]] | * [[Steeping]] | ||
* [[Stew]]ing | * [[Stew]]ing | ||
| Line 55: | Line 54: | ||
| list4 = | | list4 = | ||
* [[Bain-marie |Bain-marie (Double boiling)]] | * [[Bain-marie |Bain-marie (Double boiling)]] | ||
| + | * [[Sous-vide]] | ||
* [[Double steaming]] | * [[Double steaming]] | ||
* [[Steaming]] | * [[Steaming]] | ||
Revision as of 21:36, 27 July 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. |