Talk:Foam (cooking)

Requested move 27 June 2024

 * The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review after discussing it on the closer's talk page. No further edits should be made to this discussion.

The result of the move request was: moved, where applicable. Consensus that "(cooking)" is the preferred disambiguator for most of these topics; editors found it to balance concision and descriptiveness, and even those who preferred other DABs identified it as acceptable. However, two articles were identified as exceptions to this general pattern: Proofing (baking technique) and Curing (food preservation). For those two articles, participants felt that the "(cooking)" DAB would lead to a decrease in accuracy. (closed by non-admin page mover) ModernDayTrilobite (talk • contribs) 14:05, 12 July 2024 (UTC)

– Desperately needed standardization across Category:Culinary terminology, no reason to have four or five ways of disambiguating the exact same parent topic, mostly seems like a result of people creating different articles all at different times without any of the coordination usually needed to come up with the right disambiguators. I didn't want to add the newname parameters to the temp due to the scale of the proposal, however to start the conversation I'll say "culinary" would be the obvious worst option as its an adjective rather than an actual topic-noun; "Cuisine" feels the best to me as its both the most encyclopedic and can cover a few edge cases where a topic relates to food without "using heat to make food more palatable, digestible, nutritious, or safe", though I'd also find "cooking" largely unobjectionable per COMMONNAME. Browning (partial cooking), Curing (food preservation), and Proofing (baking technique) can all theoretically stay as their disambiguators are that much more specific, but I would argue they aren't actually necessary, they are only disambiguating from non-culinary topics and not from other techniques in the same category. I also wasn't sure what to do with Toast (food) as it can refer to both the technique and the resulting food item, a printworthy redirect from toasting (cuisine) may be the best option instead. Orchastrattor (talk) 16:39, 27 June 2024 (UTC) — Relisting. BilledMammal (talk) 18:41, 4 July 2024 (UTC)
 * Foam (culinary) → ?
 * Basting (cooking) → ?
 * Blackening (cooking) → ?
 * Browning (partial cooking) → ?
 * Creaming (food) → ?
 * Curing (food preservation) → ?
 * Deglazing (cooking) → ?
 * Garnish (food) → ?
 * Glaze (cooking technique) → ?
 * Maceration (food) → ?
 * Matignon (cuisine) → ?
 * Pellicle (cooking) → ?
 * Poaching (cooking) → ?
 * Proofing (baking technique) → ?
 * Recovery time (culinary) → ?
 * Reduction (cooking) → ?
 * Shocking (cooking) → ?
 * Smoking (cooking) → ?
 * Smothering (food) → ?
 * Supreme (cookery) → ?
 * Sweating (cooking) → ?
 * Relisting comment: Relist. To provide some focus to this discussion I suggest editors focus on the options of "cuisine" and "cooking" BilledMammal (talk) 18:41, 4 July 2024 (UTC)

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.
 * Support Move to (cooking) for those that are not there already. It's the most concise and descriptive term. ᴢxᴄᴠʙɴᴍ (ᴛ) 07:18, 5 July 2024 (UTC)
 * Support most to (cooking), oppose for Proofing (baking technique) and for Curing (food preservation). Would possibly be okay with an alternate move to Proofing (baking).  We have separate articles for cooking, baking, and Food preservation, so those two should not have been swept up into the rest of these.  (Or, at bare minimum, at least file separate RMs.)  Food can and often is cured with no cooking involved.  SnowFire (talk) 05:04, 11 July 2024 (UTC)