Technique type classification sorts cooking methods by the physical process behind them, such as heating, cooling, mixing or preserving. Wikipedia describes sous vide as "also known as low-temperature, long-time (LTLT) cooking," a name that states its own classification outright. This dimension lets a visitor compare techniques that rely on the same underlying physical principle.
Facts
Comparison
Era of EmergenceSourced to the subject's own account Type/Classification
Sources
1. Food Preservation (Wikipedia)
WikipediaFood preservation, Curing section, earliest drying practice (technique)Quote, Food preservation, Curing section, earliest drying practice (technique)
The earliest form of curing is drying, which has been in use since ancient times, the earliest known practice dates back to 12,000 B.C. by inhabitants of the modern Asian and Middle Eastern regions.
Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.