Fire at 08:19, 31 May 2025

2025-05-31T08:19:11Z

← Older revision		Revision as of 17:19, 31 May 2025
Line 4:		Line 4:
	\| listclass = hlist		\| listclass = hlist
	\| state = {{{state<includeonly>\|autocollapse</includeonly>}}}		\| state = {{{state<includeonly>\|autocollapse</includeonly>}}}
	\|above = [[List of cooking techniques/ja\|料理技術の一覧]]		\| above = [[List of cooking techniques/ja\|料理技術の一覧]]
	\| group1 = 乾式加熱		\| group1 = 乾式加熱
	\| list1 =		\| list1 =
	{{Navbox\|subgroup		{{Navbox\|subgroup
	\|groupwidth = 8em		\|groupwidth = 8em
	\| group1 = 伝導		\| group1 = 伝導
	\| list1 =		\| list1 =
	* [[Dry roasting/ja\|乾煎り]]		* [[Dry roasting/ja\|乾煎り]]
	* [[Hot salt frying/ja\|熱塩揚げ]]		* [[Hot salt frying/ja\|熱塩揚げ]]
	* [[Searing/ja\|焼き付け]]		* [[Searing/ja\|焼き付け]]
	\| group2 = 対流		\| group2 = 対流
	\| list2 =		\| list2 =
	* [[Baking/ja\|焼く]]		* [[Baking/ja\|焼く]]
	* [[Roasting/ja\|ロースト（現代）]]		* [[Roasting/ja\|ロースト（現代）]]
	* [[Smoking (cooking)/ja\|燻製]]		* [[Smoking (cooking)/ja\|燻製]]
	* [[Barbecue/ja\|バーベキュー]]		* [[Barbecue/ja\|バーベキュー]]
	\| group3 = 輻射		\| group3 = 輻射
	\| list3 =		\| list3 =
	* [[Charbroiler/ja\|炭火焼き器]]		* [[Charbroiler/ja\|炭火焼き器]]
	* [[Grilling/ja\|グリル（炭火焼き）]]		* [[Grilling/ja\|グリル（炭火焼き）]]
Line 29:		Line 29:
	}}		}}

	\| group2 = 湿式加熱		\| group2 = 湿式加熱
	\| list2 =		\| list2 =
	{{Navbox\|subgroup		{{Navbox\|subgroup
	\|groupwidth = 8em		\|groupwidth = 8em
	\| group2 = 高温		\| group2 = 高温
	\| list2 =		\| list2 =
	* [[Blanching (cooking)/ja\|湯通し]]		* [[Blanching (cooking)/ja\|湯通し]]
	* [[Boiling#In_cooking/ja\|煮沸]]		* [[Boiling#In_cooking/ja\|煮沸]]
Line 41:		Line 41:
	* [[Shocking (cooking)/ja\|氷水で冷やす]]		* [[Shocking (cooking)/ja\|氷水で冷やす]]
	* [[Reduction (cooking)/ja\|煮詰める]]		* [[Reduction (cooking)/ja\|煮詰める]]
	\| group3 = 低温		\| group3 = 低温
	\| list3 =		\| list3 =
	* [[Coddling/ja\|半熟に煮る]]		* [[Coddling/ja\|半熟に煮る]]
	* [[Creaming (cooking)/ja\|クリーム煮]]		* [[Creaming (cooking)/ja\|クリーム煮]]
Line 52:		Line 52:
	* [[Steeping/ja\|浸す]]		* [[Steeping/ja\|浸す]]
	* [[Stew/ja\|煮込み]]		* [[Stew/ja\|煮込み]]
	\| group4 = 間接加熱		\| group4 = 間接加熱
	\| list4 =		\| list4 =
	* [[Bain-marie/ja\|湯煎]]		* [[Bain-marie/ja\|湯煎]]
	* [[Sous-vide/ja\|真空調理]]		* [[Sous-vide/ja\|真空調理]]
Line 60:		Line 60:
	}}		}}

	\| group3 = 油脂ベース		\| group3 = 油脂ベース
	\| list3 =		\| list3 =
	{{Navbox\|subgroup		{{Navbox\|subgroup
	\|groupwidth = 8em		\|groupwidth = 8em
	\| group1 = 高温		\| group1 = 高温
	\| list1 =		\| list1 =
	* [[Basting (cooking)/ja\|ベイスティング]]		* [[Basting (cooking)/ja\|ベイスティング]]
	* [[Blackening (cooking)/ja\|ブラッケニング]]		* [[Blackening (cooking)/ja\|ブラッケニング]]
Line 75:		Line 75:
	* [[Stir frying/ja\|炒め物]]		* [[Stir frying/ja\|炒め物]]
	* [[Sautéing/ja\|ソテー]]		* [[Sautéing/ja\|ソテー]]
	\| group2 = 低温		\| group2 = 低温
	\| list2 =		\| list2 =
	* [[Gentle frying/ja\|弱火揚げ]]		* [[Gentle frying/ja\|弱火揚げ]]
	* [[Sweating (cooking)/ja\|炒め煮]]		* [[Sweating (cooking)/ja\|炒め煮]]
	}}		}}

	\| group5 = 複合媒体		\| group5 = 複合媒体
	\| list5 =		\| list5 =
	* [[Carryover cooking/ja\|余熱調理]]		* [[Carryover cooking/ja\|余熱調理]]
	* [[Barbecue/ja\|バーベキュー]]		* [[Barbecue/ja\|バーベキュー]]
Line 94:		Line 94:
	* [[Stir frying#Chao technique/ja\|炒める（チャオ技術）]]		* [[Stir frying#Chao technique/ja\|炒める（チャオ技術）]]

	\| group6 = 機器ベース		\| group6 = 機器ベース
	\| list6 =		\| list6 =
	* [[:en:Air fryer\|エアフライ]]		* [[:en:Air fryer\|エアフライ]]
	* [[:en:Microwave oven\|電子レンジ調理]]		* [[:en:Microwave oven\|電子レンジ調理]]
Line 104:		Line 104:

	\| group7 = 非加熱		\| group7 = 非加熱
	\| list7 =		\| list7 =
	* [[Aging (food)/ja\|熟成]]		* [[Aging (food)/ja\|熟成]]
	* [[Brining/ja\|塩水漬け]]		* [[Brining/ja\|塩水漬け]]
Line 118:		Line 118:

	\| group8 = 関連項目		\| group8 = 関連項目
	\| list8 =		\| list8 =
	* [[List of cooking appliances/ja\|調理器具の一覧]]		* [[List of cooking appliances/ja\|調理器具の一覧]]
	* [[List of cooking vessels/ja\|調理容器の一覧]]		* [[List of cooking vessels/ja\|調理容器の一覧]]

Fire: Created page with "{{Navbox | name = Cooking techniques/ja | title = 料理技術 | listclass = hlist | state = {{{state|autocollapse}}} |above = 料理技術の一覧 | group1 = 乾式加熱 | list1 = {{Navbox|subgroup |groupwidth = 8em | group1 = 伝導 | list1 = * 乾煎り * 熱塩揚げ * 焼き付け | group2 = 対流..."

2025-05-31T08:06:26Z

Created page with "{{Navbox | name = Cooking techniques/ja | title = 料理技術 | listclass = hlist | state = {{{state<includeonly>|autocollapse</includeonly>}}} |above = 料理技術の一覧 | group1 = 乾式加熱 | list1 = {{Navbox|subgroup |groupwidth = 8em | group1 = 伝導 | list1 = * 乾煎り * 熱塩揚げ * 焼き付け | group2 = 対流..."

New page

{{Navbox
| name = Cooking techniques/ja
| title = [[Cooking/ja|料理]]技術
| listclass = hlist
| state = {{{state<includeonly>|autocollapse</includeonly>}}}
|above = [[List of cooking techniques/ja|料理技術の一覧]]
| group1 = 乾式加熱
| list1 =
{{Navbox|subgroup
|groupwidth = 8em
| group1 = 伝導
| list1 =
* [[Dry roasting/ja|乾煎り]]
* [[Hot salt frying/ja|熱塩揚げ]]
* [[Searing/ja|焼き付け]]
| group2 = 対流
| list2 =
* [[Baking/ja|焼く]]
* [[Roasting/ja|ロースト（現代）]]
* [[Smoking (cooking)/ja|燻製]]
* [[Barbecue/ja|バーベキュー]]
| group3 = 輻射
| list3 =
* [[Charbroiler/ja|炭火焼き器]]
* [[Grilling/ja|グリル（炭火焼き）]]
* [[Roasting/ja|ロースト（伝統的）]]
* [[Rotisserie/ja|ロティサリー]]
* [[Toast (food)/ja|トースト]]
}}

| group2 = 湿式加熱
| list2 =
{{Navbox|subgroup
|groupwidth = 8em
| group2 = 高温
| list2 =
* [[Blanching (cooking)/ja|湯通し]]
* [[Boiling#In_cooking/ja|煮沸]]
* [[Decoction/ja|煎じる]]
* [[Parboiling/ja|下茹で]]
* [[Shocking (cooking)/ja|氷水で冷やす]]
* [[Reduction (cooking)/ja|煮詰める]]
| group3 = 低温
| list3 =
* [[Coddling/ja|半熟に煮る]]
* [[Creaming (cooking)/ja|クリーム煮]]
* [[Infusion/ja|煎じる（浸出）]]
* [[Poaching (cooking)/ja|ポシェ]]
* [[Simmering/ja|煮込む]]
* [[Slow cooking/ja|低温調理]]
* [[Smothering (cooking)/ja|蒸し煮]]
* [[Steeping/ja|浸す]]
* [[Stew/ja|煮込み]]
| group4 = 間接加熱
| list4 =
* [[Bain-marie/ja|湯煎]]
* [[Sous-vide/ja|真空調理]]
* [[Double steaming/ja|二重蒸し]]
* [[Steaming/ja|蒸す]]
}}

| group3 = 油脂ベース
| list3 =
{{Navbox|subgroup
|groupwidth = 8em
| group1 = 高温
| list1 =
* [[Basting (cooking)/ja|ベイスティング]]
* [[Blackening (cooking)/ja|ブラッケニング]]
* [[Browning (cooking)/ja|焼き色を付ける]]
* [[Frying/ja|揚げる]]
* [[Deep frying/ja|揚げ物]]
* [[Pan frying/ja|フライパン焼き]]
* [[Shallow frying/ja|少量の油で揚げる]]
* [[Stir frying/ja|炒め物]]
* [[Sautéing/ja|ソテー]]
| group2 = 低温
| list2 =
* [[Gentle frying/ja|弱火揚げ]]
* [[Sweating (cooking)/ja|炒め煮]]
}}

| group5 = 複合媒体
| list5 =
* [[Carryover cooking/ja|余熱調理]]
* [[Barbecue/ja|バーベキュー]]
* [[Braising/ja|ブレーズ]]
* [[Caramelization/ja|キャラメル化]]
* [[Deglazing (cooking)/ja|デグラッセ]]
* [[Discada/ja|ディスカーダ]]
* [[Flambé/ja|フランベ]]
* [[Fricassee/ja|フリカッセ]]
* [[Indirect grilling/ja|間接グリル／板焼き]]
* [[Stir frying#Chao technique/ja|炒める（チャオ技術）]]

| group6 = 機器ベース
| list6 =
* [[:en:Air fryer|エアフライ]]
* [[:en:Microwave oven|電子レンジ調理]]
* [[:en:Pressure cooking|圧力調理]]
* [[:en:Pressure frying|圧力フライ]]
* [[:en:Slow cooker|スロークッカー]]
* [[:en:Thermal cooking|保温調理]]

| group7 = 非加熱
| list7 =
* [[Aging (food)/ja|熟成]]
* [[Brining/ja|塩水漬け]]
* [[Igunaq/ja|土中保存]]
* [[Curing (food preservation)/ja|塩漬け・燻製]]
* [[Food drying/ja|乾燥]]
* [[Fermentation in food processing/ja|発酵]]
* [[Juicing/ja|ジュースにする]]
* [[Pickling/ja|ピクルス]]
* [[Purée/ja|ピューレ]]
* [[Salting (food)/ja|塩漬け]]
* [[Souring/ja|酸味付け]]

| group8 = 関連項目
| list8 =
* [[List of cooking appliances/ja|調理器具の一覧]]
* [[List of cooking vessels/ja|調理容器の一覧]]
* [[Outdoor cooking/ja|野外料理]]
* [[Outline of food preparation/ja|食品調理の概要]]
* [[Food preservation/ja|食品保存]]
* [[Food safety/ja|食品安全]]

| below = {{icon|category}} [[:Category:Cuisine|Category]]
}}<noinclude>
{{documentation}}
</noinclude>

Template:Cooking techniques/ja - Revision history

Fire at 08:19, 31 May 2025