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List of cooking techniques

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List of cooking techniques

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This is a list of cooking techniques commonly used in cooking and food preparation.

Cooking is the practice of preparing food for ingestion, commonly with the application of differentiated heating. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with, such as good butter which heavily impacts the meal.

A

B

baked}} in an [[oven

bake

barbecue

baste

boil

brining

broast

brown

C

candymaker}}
charbroiler}}

cure

File:Fromagerie gruyères-égouttage-4.jpg|The production of Gruyère cheese at the cheesemaking factory of Gruyères, Canton of Fribourg, Switzerland File:Svadbarski Kupus.jpg|Cooking of Svadbarski Kupus (wedding cabbage) in clay pots, Serbia File:Coddled Egg on hash.jpg|A coddled egg atop hash File:Creaming butter - step 3.JPG|Butter being creamed using electric beaters

D

Dutch oven}}

deglaze

dredge

E

Engastration}}: the interior of a sausage-stuffed [[turducken

F

flambéed}}

G

grilled}}

glaze

grill

H

I

indirect grilling}} involves plank cooking, such as the salmon fillets here

J

K

L

M

Mongolian barbecue}} [[griddle

N

O

P

pan fried}} in a [[frying pan
pig roast}} in Wittlich, Germany

parboil

poach

R

reduced}} in a pan

S

stir frying}} involves high heat combined with continuous tossing. This keeps juices from flowing out of the ingredients and keeps the food crispy.
steamed}}

simmer

skim

smoke

smother

steam

steeping

stew

stir fry

T

turkey fryer}}

tenderize

V

W

Z

References

References

  1. Montagné, Prosper. (1977). "The New Larousse Gastronomique". The Hamlyn Publishing Group Ltd.
  2. The Creators of Top Chef. (14 July 2010). "How to Cook Like a Top Chef". Chronicle Books.
  3. Montagné, Prosper. (1977). "The New Larousse Gastronomique". The Hamlyn Publishing Group Ltd.
  4. Montagné, Prosper. (1977). "The New Larousse Gastronomique". The Hamlyn Publishing Group Ltd.
  5. Montagné, Prosper. (1977). "The New Larousse Gastronomique". The Hamlyn Publishing Group Ltd.
  6. Montagné, Prosper. (1977). "The New Larousse Gastronomique". The Hamlyn Publishing Group Ltd.
  7. Montagné, Prosper. (1977). "The New Larousse Gastronomique". The Hamlyn Publishing Group Ltd.
  8. Turner, Danielle. "Carryover Cooking". Cooking Clarified.
  9. "Using a Parchment Cartouche Instead of a Lid".
  10. 傅, 培梅. (2008). "培梅食譜". 旗林文化.
  11. Kipfer, Barbara Ann. (2012). "The Culinarian: a Kitchen Desk Reference". John Wiley & Sons.
  12. "Dutch Oven Recipes". The Iron Flame.
  13. [https://www.latimes.com/archives/la-xpm-2002-feb-06-fo-kho6-story.html "The Taste of Tet; It wouldn't be the New Year without kho, the ultimate Vietnamese comfort food"], by Andrea Q. Nguyen
  14. Davidson, Alan. (2006). "The Oxford Companion to Food". Oxford University Press.
  15. [http://www.knorr.co.uk/cooking-tips/Tips/How-to-spatchcock-a-chicken.aspx How to spatchcock that chicken] {{Webarchive. link. (2013-06-03 , [[Knorr (brand)). Knorr]]
  16. Raichlen, Steven. (2011-05-10). "A Tandoor Oven Brings India's Heat to the Backyard". The New York Times.
  17. Raichlen, Steven. (2011-05-10). "A Tandoori Oven brings India's heat to the backyard". New York Times.
  18. Montagné, Prosper. (1977). "The New Larousse Gastronomique". The Hamlyn Publishing Group Ltd.
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