Main public logs

Combined display of all available logs of Azupedia. You can narrow down the view by selecting a log type, the username (case-sensitive), or the affected page (also case-sensitive).

• 21:42, 31 May 2025 Fire talk contribs created page Translations:Tomato purée/3/ja (Created page with "トマトピューレの標準的な粘度は、天然可溶性固形分が7%以上24%未満である。")
• 21:42, 31 May 2025 Fire talk contribs created page Translations:Tomato purée/4/ja (Created page with "==パッサータ・ディ・ポモドーロ== パッサータ・ディ・ポモドーロ（{{lang|it|Passata di pomodoro}}）は、種と皮を取り除いた未調理のトマトピューレである。「パッサータ」（{{lang|it|Passata}}）は、イタリア語の動詞「passare」（「通過する」の意）に由来する。")
• 21:38, 31 May 2025 Fire talk contribs created page Translations:Tomato purée/1/ja (Created page with "thumb|スプーン一杯のトマトピューレ トマトピューレは、トマトを調理して濾した濃い液体である。トマトペースト、トマトピューレ、トマトソースの主な違いは粘度である。トマトピューレはソースよりも粘度が高く、風味が強い。")
• 21:36, 31 May 2025 Fire talk contribs created page Translations:Tomato purée/5/ja (Created page with "==関連項目== {{Portal|Food}} * List of tomato dishes/ja")
• 21:36, 31 May 2025 Fire talk contribs created page Translations:Tomato purée/6/ja (Created page with "==外部リンク== * [https://www.bbc.co.uk/food/passata BBCの食品ページのパッサータのレシピと情報]")
• 21:35, 31 May 2025 Fire talk contribs created page Translations:Tomato purée/7/ja (Created page with "{{DEFAULTSORT:Tomato puree}} Category:tomato products {{二次利用/ja|date=24 December 2024, at 09:51}}")
• 21:35, 31 May 2025 Fire talk contribs created page Tomato purée/ja (Created page with "トマトピューレ")
• 21:35, 31 May 2025 Fire talk contribs created page Translations:Tomato purée/Page display title/ja (Created page with "トマトピューレ")
• 21:35, 31 May 2025 Fire talk contribs marked Tomato purée for translation
• 21:35, 31 May 2025 Fire talk contribs set the priority languages for translatable page Tomato purée to Japanese
• 21:34, 31 May 2025 Fire talk contribs created page Category:Tomato products (Created page with "{{Commons category|Tomato-based food}} This category contains common products derived from tomatoes. products Category:Food products")
• 21:31, 31 May 2025 Fire talk contribs created page list of tomato dishes (Q22302) (wbeditentity-create:2|en: list of tomato dishes, Wikimedia list article)
• 21:29, 31 May 2025 Fire talk contribs created page fruit vegetable (Q22301) (wbeditentity-create:2|en: fruit vegetable, botanical fruit which is a culinary vegetable because it is savory (not sweet))
• 21:27, 31 May 2025 Fire talk contribs created page tomato (Q22300) (wbeditentity-create:2|en: tomato, fruit, used as a vegetable)
• 21:25, 31 May 2025 Fire talk contribs created page dish by ingredient (Q22299) (wbeditentity-create:2|en: dish by ingredient, class of dishes according to contained ingredients)
• 21:24, 31 May 2025 Fire talk contribs created page tomato dish (Q22298) (wbeditentity-create:2|en: tomato dish, dish prepared from tomatoes)
• 21:21, 31 May 2025 Fire talk contribs created page purée (Q22297) (wbeditentity-create:2|en: purée, cooked food, that has been ground, pressed, blended or sieved to the consistency of a soft creamy paste)
• 21:21, 31 May 2025 Fire talk contribs created page tomato purée (Q22296) (wbeditentity-create:2|en: tomato purée, tomato based food)
• 21:20, 31 May 2025 Fire talk contribs created page Tomato purée (Created page with "{{Short description|Food}} thumb|A spoonful of tomato purée '''Tomato purée''' is a thick liquid made by cooking and straining tomatoes. The main difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce. ==Differences== The definitions of tomato purée vary from country to country. In the US, tomato purée is a processed...")
• 21:14, 31 May 2025 Fire talk contribs created page Translations:Sautéing/8/ja (Created page with "<gallery class="center" caption="ソテー" widths="220px" heights="160px"> File: Sautee onions and peppers.jpg|タマネギとピーマンのソテー File: Baby bella mushrooms being sautéed.jpg|マッシュルームのソテー：ベビーベラ（ポートベロー）マッシュルームのソテー File: US Navy 100610-N-9327W-084 Culinary Specialist 3rd Class Nicholas Roby, from Louisville, Ky., tosses sautéed v...")
• 21:12, 31 May 2025 Fire talk contribs created page Translations:Sautéing/7/ja (Created page with "ソテーに必要な油脂は、フライパンの底を軽く覆う程度で十分である。多すぎる油脂は、食材がただ滑るだけでなく揚げる原因となり、フォンの生成を妨げる可能性がある。食材は熱い油脂の入ったフライパンに広げられ、褐色になるまで放置され、均一に調理するために頻繁に裏返したり揺り動かしたりする。ソテーの...")
• 21:11, 31 May 2025 Fire talk contribs created page Translations:Sautéing/6/ja (Created page with "==調理法{{Anchor|Methods}}== ソテーでは、すべての食材を一度に加熱し、素早く調理する。これを容易にするため、調理器具を使用するか、フライパン自体を繰り返し素早く揺り動かすことによって、食材をフライパンの中で素早く移動させる。ソテーパンは、蒸気が逃げることができるように、すべての食材を一層に広げられる十分な大きさでなければな...")
• 21:10, 31 May 2025 Fire talk contribs created page Translations:Sautéing/5/ja (Created page with "発煙点が低いため、特定の油はソテーに使用すべきではない。澄ましバター、菜種油、ひまわり油はソテーによく使用される。どのような油脂であっても、ソテーが行われる中〜強火での調理を可能にする十分な高い発煙点を持っていなければならない。例えば、通常のバターはより多くの風味...")
• 21:10, 31 May 2025 Fire talk contribs created page Translations:Sautéing/4/ja (Created page with "ソテーは、食品の表面のみを褐色にする焼付けとは異なる。")
• 21:10, 31 May 2025 Fire talk contribs created page Translations:Sautéing/3/ja (Created page with "ソテーはパンフライと比較されることがある。パンフライでは、より大きな食材（例：チョップやステーキ）を油や脂で素早く調理し、両面をひっくり返す。一部の料理人は使用する油の深さに基づいて両者を区別するが、他の料理人はこれらの用語を互換的に使用する。")
• 21:09, 31 May 2025 Fire talk contribs created page Translations:Sautéing/2/ja (Created page with "==概要{{Anchor|Description}}== ソテーする食材は、通常、調理時間を短縮するために表面積が大きくなるように小さく切るか、薄くスライスされる。ソテーにおける主要な熱伝達様式は、フライパンと調理される食材間の伝導である。ソテーされた食材は、その食感、水分、風味を保ちながら褐色になる。肉、鶏肉、魚を...")
• 21:08, 31 May 2025 Fire talk contribs created page Category:Commons link is locally defined (Created page with "{{Empty category}} {{Wikipedia category |hidden=yes |tracking=yes |description=Pages are added to this category by '''Module:Commons link'''. It tracks cases where the locally defined link to Commons is not the pagename, and it's not the same as on Wikidata, or it is not on Wikidata.}} {{CatAutoTOC}} Category:Commons Wikidata tracking categories Category:Wikipedia categories tracking Wikidata differences")
• 21:05, 31 May 2025 Fire talk contribs created page Translations:Sautéing/9/ja (Created page with "==関連項目== {{portal|Cooking|Food}} {{div col|colwidth=30em}} * Pan frying/ja * Saucier/ja * Stir frying/ja * Sweating (cooking)/ja * テンパリング (スパイス) {{div col end}}")
• 21:05, 31 May 2025 Fire talk contribs created page Translations:Sautéing/10/ja (Created page with "==外部リンク== * {{commons-inline}} * {{Cookbook-inline|Sautéing}}")
• 21:05, 31 May 2025 Fire talk contribs created page Translations:Sautéing/12/ja (Created page with "{{DEFAULTSORT:Sauteing}} Category:Cooking techniques Category:Culinary terminology {{二次利用/ja|date=19 April 2025, at 19:13}}")
• 21:05, 31 May 2025 Fire talk contribs created page Translations:Sautéing/11/ja (Created page with "{{Cooking techniques/ja}}")
• 21:03, 31 May 2025 Fire talk contribs created page Translations:Sautéing/1/ja (Created page with "thumb|[[Leek/ja|リーキのソテー]] '''ソテー'''('''Sautéing''' or '''sauteing''')（{{IPAc-en|UK|ˈ|s|əʊ|t|eɪ|ɪ|ŋ}}、{{IPAc-en|US|s|oʊ|ˈ|t|eɪ|ɪ|ŋ|,_|s|ɔː|-}}; フランス語の「sauté」（{{IPA|fr|sote|lang}}）に由来し、「跳ねる」「飛び跳ねる」といった意味で、調理中に食材を toss することに言及している。）とは、少量の食用油や油脂を浅...")
• 17:23, 31 May 2025 Fire talk contribs created page Sautéing/ja (Created page with "ソテー")
• 17:23, 31 May 2025 Fire talk contribs created page Translations:Sautéing/Page display title/ja (Created page with "ソテー")
• 17:23, 31 May 2025 Fire talk contribs marked Sautéing for translation
• 17:23, 31 May 2025 Fire talk contribs set the priority languages for translatable page Sautéing to Japanese
• 17:21, 31 May 2025 Fire talk contribs created page French language (Redirected page to en:French language) Tag: New redirect
• 17:21, 31 May 2025 Fire talk contribs created page Category:Culinary terminology (Created page with "Category:Culinary arts Category:Food and drink terminology {{CatAutoTOC}}")
• 17:20, 31 May 2025 Fire talk contribs created page Category:Cooking techniques (Created page with "{{Cat main|List of cooking techniques}} {{Commons cat|Cooking techniques}} {{See also cat|Cooking appliances}} techniques Category:Techniques Category:Food preparation Category:Food and drink preparation")
• 17:06, 31 May 2025 Fire talk contribs created page Template:Cooking techniques/ja (Created page with "{{Navbox | name = Cooking techniques/ja | title = 料理技術 | listclass = hlist | state = {{{state<includeonly>|autocollapse</includeonly>}}} |above = 料理技術の一覧 | group1   = 乾式加熱 | list1    =  {{Navbox|subgroup |groupwidth = 8em | group1 = 伝導     | list1 =  * 乾煎り * 熱塩揚げ * 焼き付け     | group2 = 対流...")
• 17:01, 31 May 2025 Fire talk contribs created page Template:Cooking techniques (Created page with "{{Navbox | name = Cooking techniques | title = Cooking techniques | listclass = hlist | state = {{{state<includeonly>|autocollapse</includeonly>}}} |above = List of cooking techniques | group1 = Dry | list1 = {{Navbox|subgroup |groupwidth = 8em | group1 = Conduction | list1 = * Dry roasting * Hot salt frying * Searing | group2 = Convection | list2 = * Baking * Roasting (modern) * Smoking (cooking)|Smoki...")
• 14:37, 31 May 2025 Fire talk contribs created page advanced glycation end-product binding (Q22295) (wbeditentity-create:2|en: advanced glycation end-product binding, Interacting selectively and non-covalently with advanced glycation end-product.)
• 14:37, 31 May 2025 Fire talk contribs created page protein degradation end products (Q22294) (wbeditentity-create:2|en: protein degradation end products, degraded protein components that are found in tissues, bodily fluids, and cells under certain pathological conditions)
• 14:36, 31 May 2025 Fire talk contribs created page glycation (Q22293) (wbeditentity-create:2|en: glycation, result of typically covalent bonding of a protein or lipid molecule with a sugar molecule)
• 14:35, 31 May 2025 Fire talk contribs created page advanced glycation end-product (Q22292) (wbeditentity-create:2|en: advanced glycation end-product, proteins or lipids that become glycated as a result of exposure to sugars AGEsadvanced glycation end-productsGlycation End Products, AdvancedDietary advanced glycation end products (dAGEs))
• 14:33, 31 May 2025 Fire talk contribs created page eponymous chemical reaction (Q22291) (wbeditentity-create:2|en: eponymous chemical reaction, chemical reaction named after its discoverers or developers)
• 14:33, 31 May 2025 Fire talk contribs created page Maillard reaction (Q22290) (wbeditentity-create:2|en: Maillard reaction, chemical reaction occurring when roasting, baking, or frying)
• 14:31, 31 May 2025 Fire talk contribs created page karahi (Q22289) (wbeditentity-create:2|en: karahi, type of thick, circular, and deep pan)
• 14:30, 31 May 2025 Fire talk contribs created page wok (Q22288) (wbeditentity-create:2|en: wok, round-bottomed cooking vessel, originating in China)
• 14:28, 31 May 2025 Fire talk contribs created page braising (Q22287) (wbeditentity-create:2|en: braising, combination-cooking method that uses both moist and dry heats)