Difference between revisions of "Template:Cooking techniques"
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| Line 39: | Line 39: | ||
* [[Parboiling]] | * [[Parboiling]] | ||
* [[Shocking (cooking)|Shocking]] | * [[Shocking (cooking)|Shocking]] | ||
| + | * [[Reduction (cooking)|Reduction]] | ||
| group3 = Low heat | | group3 = Low heat | ||
| list3 = | | list3 = | ||
| Line 68: | Line 69: | ||
* [[Deep frying]] | * [[Deep frying]] | ||
* [[Pan frying]] | * [[Pan frying]] | ||
| − | |||
* [[Shallow frying]] | * [[Shallow frying]] | ||
* [[Stir frying#Bao technique|Stir frying (bao)]] | * [[Stir frying#Bao technique|Stir frying (bao)]] | ||
Latest revision as of 18:05, 21 May 2020
| 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. |