Difference between revisions of "Template:Cooking techniques"

From blackwiki
Jump to navigation Jump to search
(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
Line 7: Line 7:
 
| group1  = Dry
 
| group1  = Dry
 
| list1    =  
 
| list1    =  
{{Navbox subgroup
+
{{Navbox|subgroup
|groupstyle = width:8em;
+
|groupwidth = 8em
|liststyle = width:auto;
+
| group1 = Conduction
  | group1 = Conduction
 
 
     | list1 =  
 
     | list1 =  
 
* [[Dry roasting]]
 
* [[Dry roasting]]
Line 30: Line 29:
 
| group2  = Wet
 
| group2  = Wet
 
| list2    =  
 
| list2    =  
{{Navbox subgroup
+
{{Navbox|subgroup
|groupstyle = width:8em;
+
|groupwidth = 8em
|liststyle = width:auto;
+
| group2 = High heat
  | 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
|groupstyle = width:8em;
+
|groupwidth = 8em
|liststyle = width:auto;
+
| group1 = High heat
  | group1 = High heat
 
 
     | list1 =  
 
     | list1 =  
 
* [[Blackening (cooking)|Blackening]]
 
* [[Blackening (cooking)|Blackening]]

Revision as of 16:38, 30 August 2017