Cookbook talk:Cooking Techniques

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

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.

Boiling = dry?
Why is boiling considered a dry method of cooking?