Template:Cooking techniques

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Revision as of 21:36, 27 July 2017 by 2804:14c:5bab:88b9:70f5:b4dd:612b:164 (talk) (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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