Culinary Techniques

Groups named methods and processes used to prepare, cook and preserve food: techniques such as braising, fermentation, sous vide, smoking, blanching and defined knife cuts, spanning heat-based cooking methods, preservation techniques and hands-on preparation skills used across the world's cuisines. Belongs here: a specific, named method or process used in food preparation or preservation. Does not belong here: the finished dishes that result from applying a technique (Dishes), the raw materials a technique is applied to (Ingredients), a regional or national culinary tradition considered as a whole (Cuisines, Food Traditions), and beverages (Drinks).