Talk:Cooking
From Academic Kids
I'd love to see this expanded to include descriptions of various techniques. I'm not a cook though.
Agreed, this page should be about cooking, not cuisine. Ethnic and regional cuisines should all be moved to cuisine, and this page should be about cooking techniques, ingredients, etc.
Should sauteeing be under frying?
Why is the text red now?
Yikes! MANY ugly / pages in here -- Larry Sanger was right about subpages, having them obviously led to madness! No need to have Cooking/Stir frying; what the hell else is stir frying? I will see about moving these later. Anyone else is more than welcome to jump in. --maveric149
- done. --maveric149, Wednesday, May 22, 2002
External Links
- Online Cooking tips (http://www.lovelyrecipes.com/cooking-tips.php)
Move techniques to wikibooks?
OK, we're moving recipes over to wikibooks, so I'm wondering if the cooking techniques should go also? Obviously the content is needed there, so if a recipe says to sauté a chopped onion for 5 minutes, they'll know what to do, but should it be copied or moved and deleted from here? I prefer move and delete (also known as m:Transwiki). Gentgeen 17:39, 18 Feb 2004 (UTC)
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I'd be happier if it was copied only. The topic consists mainly of food and techniques, so if techniques were deleted, after copying elsewhere, then most of the reason for the entry would be gone, it would transform into something like 'food'. So I say leave the techniques. EVen import som e information so that this page isn't just a list of links, as at present. It needs developing, not demolishing. Imho TonyClarke 00:34, 19 Feb 2004 (UTC)
I find the absence in first paragraph of cooking being to do with appearance very striking. I would have said it was the art of improving the pleasure to be had from food by enhancing taste, texture, appearance and smell? --BozMo 21:30, 7 May 2004 (UTC)(talk)
