[{"n": "Braising", "u": "/e/cooking-techniques/braising/", "s": "A cooking method browning then simmering food in liquid."}, {"n": "Roasting", "u": "/e/cooking-techniques/roasting/", "s": "Dry-heat cooking method using hot air to cook food evenly."}, {"n": "Sauteing", "u": "/e/cooking-techniques/sauteing/", "s": "A high-heat cooking method using minimal fat."}, {"n": "Poaching", "u": "/e/cooking-techniques/poaching/", "s": "Illegal hunting, capturing, or harvesting of wild animals and plants."}, {"n": "Steaming", "u": "/e/cooking-techniques/steaming/", "s": "A healthy cooking method using pure steam, with ancient roots in China and around the world."}, {"n": "Broiling", "u": "/e/cooking-techniques/grilling/", "s": "High-heat cooking from above, using thermal radiation."}, {"n": "Frying", "u": "/e/cooking-techniques/frying/", "s": "The art and science of cooking food in hot oil or fat."}, {"n": "Deep frying", "u": "/e/cooking-techniques/deep-frying/", "s": "A cooking method where food is submerged in hot fat, with a history spanning millennia and global popularity."}, {"n": "Stir frying", "u": "/e/cooking-techniques/stir-frying/", "s": "A quick, high-heat cooking technique from China that brings out vibrant flavors and textures."}, {"n": "Blanching", "u": "/e/cooking-techniques/blanching/", "s": "Cooking, coinage, and horticulture techniques share this name."}, {"n": "Sous vide", "u": "/e/cooking-techniques/sous-vide/", "s": "Precise low-temperature cooking for even results and retained moisture."}, {"n": "Smoking (cooking)", "u": "/e/cooking-techniques/smoking-cooking/", "s": "Ancient method of preserving and flavoring food with smoke."}, {"n": "Curing (food preservation)", "u": "/e/cooking-techniques/curing-food-preservation/", "s": "Curing: an ancient method of preserving food by drawing out moisture with salt."}, {"n": "Pickling", "u": "/e/cooking-techniques/pickling/", "s": "A method of preserving food by brine or vinegar."}, {"n": "Fermentation in food processing", "u": "/e/cooking-techniques/fermentation-in-food-processing/", "s": "The science of turning carbohydrates into alcohol or acids using microbes."}, {"n": "Emulsion", "u": "/e/cooking-techniques/emulsion/", "s": "Mixture of immiscible liquids, one dispersed in another."}, {"n": "Caramelization", "u": "/e/cooking-techniques/caramelization/", "s": "A pyrolytic browning process of sugar producing butter-like flavor."}, {"n": "Maillard reaction", "u": "/e/cooking-techniques/maillard-reaction/", "s": "Chemical reaction between amino acids and reducing sugars creating browned food flavors."}, {"n": "Reduction (cooking)", "u": "/e/cooking-techniques/reduction-cooking/", "s": "Thicken and intensify flavors by simmering or boiling without a lid."}, {"n": "Deglazing (cooking)", "u": "/e/cooking-techniques/deglazing-cooking/", "s": "Technique for dissolving browned pan residue into sauces."}, {"n": "Confit", "u": "/e/cooking-techniques/confit/", "s": "A slow-cooking preservation method from southwestern France, using fat at low temperatures."}, {"n": "Marination", "u": "/e/cooking-techniques/marination/", "s": "Soaking foods in seasoned liquid to flavor and tenderize."}, {"n": "Brining", "u": "/e/cooking-techniques/brining/", "s": "Brining: preserving, seasoning, and tenderizing food with brine or coarse salt."}, {"n": "Kneading", "u": "/e/cooking-techniques/kneading/", "s": "Process of mixing and strengthening bread dough."}, {"n": "Proofing (baking technique)", "u": "/e/cooking-techniques/proofing-baking-technique/", "s": "Final dough rise before baking; also yeast hydration test."}, {"n": "Basting (cooking)", "u": "/e/cooking-techniques/basting-cooking/", "s": "A technique of coating meat with juices during cooking."}, {"n": "Searing", "u": "/e/cooking-techniques/searing/", "s": "High-heat cooking that browns food surfaces for flavor and texture."}]