Template:Cooking techniques - English Wikipedia @ Freddythechick

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 Slow 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
Flambé
Fricassee
Indirect grilling/Plank cooking
Stir frying (chao)

Device-based

Air frying
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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Usage