Cookbook talk:Cooking techniques

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This is a good start. What about 'sweating' (as in extruding moisture) for onions, or cheeses? There's probably more techniques missing also.

[edit] Adding techniques

New to wikibooks- while I've founds tyle guidelines, I don't see any general how-to contribute info (i.e. creating new pages). FYI, interested in expanding the food preservation info available here.