Template talk:Cooking techniques

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Please help[edit]

I know this template is far from beeing perfect .. any help you could give making this closer to perfection would be gladly apriciated. Acidburn24m 20:17, 11 July 2007 (UTC)

different categories[edit]

Can I suggest changing the categories to water-based, steam-based, oil-based, dry-heat, and non-heat? FiveRings (talk) 23:13, 22 March 2008 (UTC)

And maybe creating a whole other template called 'food preservation techniques'? FiveRings (talk) 23:18, 22 March 2008 (UTC)

Other than smoking, the other methods are not considered cooking techniques but are in fact methods of preservation. They can be associated but they are not the same. They should be handed off into their own template. --Jeremy ( Blah blah...) 09:38, 28 December 2008 (UTC)

tweaking the taxonomy[edit]

Ok, so the template is getting bloated, and I created some sub-categories. I'm trying to avoid things that are just dish names (barbacoa) and stick to heat-based stuff unless there's a real chemical change involved (fermentation yes, marinade no).

I find there is no page for shallow frying or gentle frying - this needs to be rectified, and I'll try to get to it unless someone else does first. The page for just plain Frying is pathetic. Not sure how to handle that. Maybe a disambig pointing to all the other frying pages? Suggestions? FiveRings (talk) 19:34, 21 June 2009 (UTC)

Caramelizing[edit]

How is caramelizing fat based? Fat has nothing to do with it, as far as I know. -Chunky Rice (talk) 21:36, 10 May 2011 (UTC)

True, but is it even a cooking technique? I say it is result? and sous-vide should be in low-temperature? It is indirect in the same what as frying is?? I will update, please comment if anyone does not agree? --Stefan talk 01:36, 10 July 2011 (UTC)
Hum, is sous vide even a wet technique?? Not sure? --Stefan talk 01:37, 10 July 2011 (UTC)