Cooking techniques

thumb|Seared tuna thumb|Searing a steak after smoking for 2 hours

250px|thumb|Spherification of tea 250px|thumb|Spherification of apple juice Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into squishy spheres which visually and texturally resemble roe. The technique was documented by Unilever in the 1950s and brought to the modernist cuisine by the creative team at El Bulli under the direction of chefs Ferran Adrià and Albert Adrià.

eggs that have been baked in a flat-bottomed dish

cooking food using prolonged mild heat

is a Japanese side dish, usually made of root vegetables that have been sautéed and simmered. The most common variety is kinpira gobō, or braised burdock root. Other vegetables used include carrots, lotus root; skins of squash such as kabocha, mushrooms, broccoli, or wild itadori (Japanese knotweed) stems; and seaweeds such as arame and hijiki. Foods such as tofu, capsicums, wheat gluten (namafu), chicken thigh, pork, and beef may be added.

This method of cooking is usually associated with roasting.

process of cooking food in a pot made of unglazed pottery

practice of cooking food outdoors

conversion of waste animal material into usable items

A Taiwanese stir fried dish

thumb|A cheesemaker checks the set of milk curd after vegetable rennet was added to milk Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu, but undesirable in the production of a sauce, cheese fondue or a custard.

thumbnail|300px|Robatayaki at a restaurant in Osaka (2013) thumb|Robataya Ginmasa Shinjuku Nomura Building In Japanese cuisine, , often shortened to robata (ろばた in hiragana), refers to a method of cooking, similar to barbecue, in which items of food are cooked at varying speeds over hot charcoal. Many Japanese restaurants, both in Japan and abroad, specialize in this style of food preparation. Traditionally, the food consists of a combination of morsels of seafood and vegetables, but other kinds of food that are suitable for grilling may also be offered. The robata cooking style is different f

Cooking technique

thumb|Schwenker crew on duty thumb|Schwenker tripod from the smithy Schwenker () is a local term from the German state of Saarland, the Mosel Valley and big parts of Rheinland Pfalz and is used in three ways, all relating to the same grilled meat:

cooking technique

semi-liquid edible substance

foodstuff whipped with air

thumb|Gurupina, a traditional guiso from Province of Granada|Granadan cuisine. thumb|Guiso "potatoes with blood", served like a Tapas|tapa. Guiso is a Spanish meat dish prepared by roasting or frying combined with braising. It is typically a hot, mildly fatty food. Unlike stew, it allows the vapors to circulate during culinary process. In making guiso, a wide variety of ingredients may be used relative to region, season, availability, and taste.

thumb|right|200px|Kālua puaʻa (kālua pig) Kālua () is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word "kālua" ("to cook in an underground oven" in the Hawaiian language) may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at lūʻau feasts. The word lūʻau is the Hawaiian name for the taro leaf, which, when young and small resembles cooked spinach after being steamed for a few hours. The traditional lūʻau was eaten on the floor over lauhala mats (leaves of the hala tree woven tog

cooking technique

Degreasing, often called defatting or fat trimming, is the removal of fatty acids from an object. In culinary science, degreasing is done with the intention of reducing the fat content of a meal.

Group of cooking techniques

the process by which a yeast-leavened dough rises, also called "proving"

thumb|Namerō made from Japanese amberjack served in a sushi restaurant in Tateyama, [[Chiba Prefecture.]]

In shallow frying, food is cooked in a frying pan with a little amount of oil or fat.

cooking technique in which coarse salt is heated and food items are buried in the hot salt

thumb|A hand press juicer being used to extract pomegranate juice thumb|Carrot juice extracted using an electric centrifugal juicer thumb|right|A glass of apple juice Juicing is the process of extracting juice from plant tissues such as fruit or vegetables.

Epis (, ) is a blend of peppers, garlic, and herbs that is used as a flavor base for many foods in Haitian cuisine. Some refer to it as a pesto sauce. It is also known as epise and zepis. It is essential for Haitian cuisine.

thumb|Lemon juice is a natural fruit-based acid. Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be added explicitly (e.g., vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe, such as Lactobacillus.

softening or breaking of food into pieces using a liquid

fish treated by curing to reduce spoilage

method of covering of an ingredient, e.g. fish, in a sandlike mix of egg whites and salt; the salt insulates and helps cook the food evenly and gently; after baking, the golden-brown shell is cracked, resulting in moist and evenly cooked food

cooking technique

thumb|350x350px|Part baked baguettes in a Waitrose store. Parbaking (also known as part-baked in the UK ) is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage or assembled into a final product. It has been used to increase the mass manufacture and distribution of bread products, including bagels.

process, generally used in cooking, in which the egg yolk is removed from the egg white

garnish

variation on pressure cooking

cooking method

thumb|A platter of discada A discada (also known as a cowboy wok or a plow disc cooker, Spanish: ) is a large disc cookware found in Mexican and Southwestern US cooking It is also the name for a mixed meat dish made with this cooking utensil.

thumb|Tomato concassé

Wikimedia list article

Bread making process

thumb|right|250px|Coddled egg In cooking, to coddle food is to heat it in water kept just below the boiling point. In the past, recipes called for coddling fruit, but in recent times the term is usually only applied to coddled eggs. Coddling differs from poaching in that the coddled ingredient is not placed directly in hot water, but instead in a small dish placed in a hot water bath. The process is either done in a regular pan or pot filled with water, either on the stovetop or placed in the oven, or through the use of a special device such as an "egg coddler" (originally known as a pipkin).