Template talk:Cooking techniques

Everything Must Be Revamped

There's quite a few changes that should be made to this template, some of which are rather major. The first thing to do is to remove the things which are not techniques. For example, solar ovens and hayboxes are not techniques. I am actually going to remove them right after I finish writing this since it's a major problem - you can feel free to revert my change if you disagree, just please leave an explanation as to why.

I think we should also remove the non-heat methods as well. Our own definition from the cooking page is "... the process of preparing food for consumption with the use of heat." Therefore, non-heat methods are, by definition, not cooking techniques.

Beyond that, I think our hierarchy is a bit too confusing. However, I think that is due to poor organization of the actual articles we have. Things that are under the same name should probably be merged with different sections for each individual technique (i.e. Frying with sections for pan frying, [shallow frying]], deep frying, and stir-fry), and, much worse, some techniques are the same, but with multiple names and therefore multiple pages (such as searing, browning, and blackening). Then there is a problem with the "Device Based" cooking methods in that many of them are simply baking without the use of a conventional oven. --Akir Ikasu (talk) 21:42, 12 December 2014 (UTC)

Please help

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

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

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

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)