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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Group of cooking techniques
See full technique reference →The culinary triangle is a concept described by French anthropologist Claude Lévi-Strauss involving three types of cooking: boiling, roasting, and smoking, usually done to meat.
Barbacoa (Mexico): Slow roasting in underground pits
Chuanr (China): Skewer roasting over open flames
Boiled dinner (Ireland): One-pot boiling of meats and vegetables
Primary Reaction
Maillard Reaction
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.