Regional and Traditional Cooking Techniques

Cooking techniques defined by a specific cuisine's own traditional equipment or process rather than by heat-transfer physics alone. Belongs here: Nixtamalization, Tandoor Cooking, Teppanyaki, Wok Hei. Does not belong here: a technique with no strong tie to one cuisine's own equipment or process, grouped under dry-heat cooking methods, moist-heat and combination cooking methods, or another subcategory by its own physical or chemical nature.