Template:Cooking techniques - WikiMD.com Medical Encyclopedia

Dry

Conduction	Dry roasting Hot salt frying Searing
Convection	Baking Roasting (modern) Smoking Barbecue
Radiation	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	Blackening Browning Deep frying Pan frying Shallow frying Stir frying (bao) Sautéing
Low heat	Gentle frying Sweating

Mixed medium

Device-based

Non-heat