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Template:Cooking techniques
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Cooking
techniques
List of cooking techniques
Dry
Conduction
Dry roasting
Hot salt frying
Searing
Convection
Baking
Roasting (modern)
Smoking
Barbecue
Radiation
Charbroiler
Grilling (charbroiling)
Roasting (traditional)
Rotisserie
Toasting
Wet
High heat
Blanching
Boiling
Decoction
Parboiling
Shocking
Reduction
Low heat
Coddling
Creaming
Infusion
Poaching
Simmering
Low-temperature cooking
Smothering
Steeping
Stewing
Indirect heat
Bain-marie (Double boiling)
Sous vide
Double steaming
Steaming
Fat-based
High heat
Basting
Blackening
Browning
Frying
Deep frying
Pan frying
Shallow frying
Stir frying
Sautéing
Low heat
Gentle frying
Sweating
Mixed medium
Carryover cooking
Barbecuing
Braising
Caramelization
Deglazing
Discada
Flambé
Fricassee
Indirect grilling/Plank cooking
Stir frying (chao)
Device-based
Air frying
Dum pukht
Microwaving
Pressure cooking
Pressure frying
Slow cooker
Thermal cooking
Non-heat
Aging
Brining
Burying in ground
Curing
Drying
Fermenting
Juicing
Pickling
Purée
Salting
Souring
See also
List of cooking appliances
List of cooking vessels
Outdoor cooking
Food preparation
Food preservation
Food safety
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{{Cooking techniques}}
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