Edit count of the user (user_editcount) | 52 |
Name of the user account (user_name) | 'Supernova87a' |
Age of the user account (user_age) | 431950342 |
Groups (including implicit) the user is in (user_groups) | [
0 => '*',
1 => 'user',
2 => 'autoconfirmed'
] |
Rights that the user has (user_rights) | [
0 => 'createaccount',
1 => 'read',
2 => 'edit',
3 => 'createtalk',
4 => 'writeapi',
5 => 'viewmywatchlist',
6 => 'editmywatchlist',
7 => 'viewmyprivateinfo',
8 => 'editmyprivateinfo',
9 => 'editmyoptions',
10 => 'abusefilter-log-detail',
11 => 'urlshortener-create-url',
12 => 'centralauth-merge',
13 => 'abusefilter-view',
14 => 'abusefilter-log',
15 => 'vipsscaler-test',
16 => 'collectionsaveasuserpage',
17 => 'reupload-own',
18 => 'move-rootuserpages',
19 => 'createpage',
20 => 'minoredit',
21 => 'editmyusercss',
22 => 'editmyuserjson',
23 => 'editmyuserjs',
24 => 'purge',
25 => 'sendemail',
26 => 'applychangetags',
27 => 'spamblacklistlog',
28 => 'mwoauthmanagemygrants',
29 => 'reupload',
30 => 'upload',
31 => 'move',
32 => 'collectionsaveascommunitypage',
33 => 'autoconfirmed',
34 => 'editsemiprotected',
35 => 'skipcaptcha',
36 => 'transcode-reset',
37 => 'createpagemainns',
38 => 'movestable',
39 => 'autoreview'
] |
Whether the user is editing from mobile app (user_app) | false |
Whether or not a user is editing through the mobile interface (user_mobile) | false |
Page ID (page_id) | 3058393 |
Page namespace (page_namespace) | 0 |
Page title without namespace (page_title) | 'Carryover cooking' |
Full page title (page_prefixedtitle) | 'Carryover cooking' |
Edit protection level of the page (page_restrictions_edit) | [] |
Page age in seconds (page_age) | 464079496 |
Action (action) | 'edit' |
Edit summary/reason (summary) | 'edited to give better explanation of why heat migrates and cooking continues' |
Old content model (old_content_model) | 'wikitext' |
New content model (new_content_model) | 'wikitext' |
Old page wikitext, before the edit (old_wikitext) | ''''Carryover cooking''' (sometimes referred to as '''resting''') is when food retains [[heat]] and continues to [[cooking|cook]] even after being removed from the source of heat.<ref name=cookclar>{{cite web|last=Turner|first=Danielle|title=Carryover Cooking|url=http://www.cookingclarified.com/2011/01/carryover-cooking/|publisher=Cooking Clarified|accessdate=27 November 2012}}</ref> Carryover cooking is often used as a finishing step in preparation of foods that are [[roast]]ed or [[grilling|grill]]ed, and must be accounted for in recipes as it can increase the internal temperature of foods by [[temperature]]s between 5 and 25 degrees Fahrenheit (3–14°C).<ref>{{cite book|last1=Brown|first1=Amy|title=Understanding Food: Principles and Prn|date=2008|publisher=Thomson Wadsworth|isbn=978-0-495-10745-3|page=140|edition=Third}}<!--|accessdate=28 December 2015--></ref> The larger and denser the object being heated, the greater the amount of temperature increase due to carryover cooking.
Resting, when used as a synonym for carryover cooking, also refers to the process of allowing the liquids in meats to redistribute through the food over a 5- to 20-minute period. This allows for a more flavorful and juicy finished product.<ref>{{cite web|title=Food Science: Why You Should Rest Meat After Cooking|url=http://www.thekitchn.com/food-science-resting-meat-46678|website=The Kitchn|accessdate=28 December 2015}}</ref>
==Physics==
Because larger objects have a lower [[surface-area-to-volume ratio]], they are more able to retain heat. This heat retention translates to a uniform temperature increase throughout the food as the heat [[Thermal_conduction|dissipates to cooler areas]]. Additionally, foods with a higher water content are more subject to carry over cooking as water has a higher [[heat capacity]] and will have more heat to distribute throughout the food item.
==References==
{{Reflist}}
{{Cooking}}
[[Category:Cooking techniques]]
{{cooking-stub}}' |
New page wikitext, after the edit (new_wikitext) | ''''Carryover cooking''' (sometimes referred to as '''resting''') is when foods are halted from actively cooking and allowed to equilibrate under their own retained [[heat]]. Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured. Heat therefore will continue to migrate inwards from the surface, and the food will cook further even after being removed from the source of heat.<ref name=cookclar>{{cite web|last=Turner|first=Danielle|title=Carryover Cooking|url=http://www.cookingclarified.com/2011/01/carryover-cooking/|publisher=Cooking Clarified|accessdate=27 November 2012}}</ref>
Carryover cooking is often used as a finishing step in preparation of foods that are [[roast]]ed or [[grilling|grill]]ed, and should be accounted for in recipes as it can increase the internal temperature of foods by [[temperature]]s between 5 and 25 degrees Fahrenheit (3–14°C).<ref>{{cite book|last1=Brown|first1=Amy|title=Understanding Food: Principles and Prn|date=2008|publisher=Thomson Wadsworth|isbn=978-0-495-10745-3|page=140|edition=Third}}<!--|accessdate=28 December 2015--></ref> The larger and denser the object being heated, the greater the amount of temperature increase due to carryover cooking.
Resting, when used as a synonym for carryover cooking, also refers to the process of allowing the liquids in meats to redistribute through the food over a 5- to 20-minute period. This allows for a more flavorful and juicy finished product, in contrast to immediately cutting meat and allowing the still mobile juices to be lost from the meat before redistribution.<ref>{{cite web|title=Food Science: Why You Should Rest Meat After Cooking|url=http://www.thekitchn.com/food-science-resting-meat-46678|website=The Kitchn|accessdate=28 December 2015}}</ref>
==Physics==
Because larger objects have a lower [[surface-area-to-volume ratio]], they are more able to retain heat. This heat retention translates to a uniform temperature increase throughout the food as the heat [[Thermal_conduction|dissipates to cooler areas]]. Additionally, foods with a higher water content are more subject to carry over cooking as water has a higher [[heat capacity]] and will have more heat to distribute throughout the food item.
==References==
{{Reflist}}
{{Cooking}}
[[Category:Cooking techniques]]
{{cooking-stub}}' |
Unified diff of changes made by edit (edit_diff) | '@@ -1,5 +1,7 @@
-'''Carryover cooking''' (sometimes referred to as '''resting''') is when food retains [[heat]] and continues to [[cooking|cook]] even after being removed from the source of heat.<ref name=cookclar>{{cite web|last=Turner|first=Danielle|title=Carryover Cooking|url=http://www.cookingclarified.com/2011/01/carryover-cooking/|publisher=Cooking Clarified|accessdate=27 November 2012}}</ref> Carryover cooking is often used as a finishing step in preparation of foods that are [[roast]]ed or [[grilling|grill]]ed, and must be accounted for in recipes as it can increase the internal temperature of foods by [[temperature]]s between 5 and 25 degrees Fahrenheit (3–14°C).<ref>{{cite book|last1=Brown|first1=Amy|title=Understanding Food: Principles and Prn|date=2008|publisher=Thomson Wadsworth|isbn=978-0-495-10745-3|page=140|edition=Third}}<!--|accessdate=28 December 2015--></ref> The larger and denser the object being heated, the greater the amount of temperature increase due to carryover cooking.
+'''Carryover cooking''' (sometimes referred to as '''resting''') is when foods are halted from actively cooking and allowed to equilibrate under their own retained [[heat]]. Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured. Heat therefore will continue to migrate inwards from the surface, and the food will cook further even after being removed from the source of heat.<ref name=cookclar>{{cite web|last=Turner|first=Danielle|title=Carryover Cooking|url=http://www.cookingclarified.com/2011/01/carryover-cooking/|publisher=Cooking Clarified|accessdate=27 November 2012}}</ref>
-Resting, when used as a synonym for carryover cooking, also refers to the process of allowing the liquids in meats to redistribute through the food over a 5- to 20-minute period. This allows for a more flavorful and juicy finished product.<ref>{{cite web|title=Food Science: Why You Should Rest Meat After Cooking|url=http://www.thekitchn.com/food-science-resting-meat-46678|website=The Kitchn|accessdate=28 December 2015}}</ref>
+Carryover cooking is often used as a finishing step in preparation of foods that are [[roast]]ed or [[grilling|grill]]ed, and should be accounted for in recipes as it can increase the internal temperature of foods by [[temperature]]s between 5 and 25 degrees Fahrenheit (3–14°C).<ref>{{cite book|last1=Brown|first1=Amy|title=Understanding Food: Principles and Prn|date=2008|publisher=Thomson Wadsworth|isbn=978-0-495-10745-3|page=140|edition=Third}}<!--|accessdate=28 December 2015--></ref> The larger and denser the object being heated, the greater the amount of temperature increase due to carryover cooking.
+
+Resting, when used as a synonym for carryover cooking, also refers to the process of allowing the liquids in meats to redistribute through the food over a 5- to 20-minute period. This allows for a more flavorful and juicy finished product, in contrast to immediately cutting meat and allowing the still mobile juices to be lost from the meat before redistribution.<ref>{{cite web|title=Food Science: Why You Should Rest Meat After Cooking|url=http://www.thekitchn.com/food-science-resting-meat-46678|website=The Kitchn|accessdate=28 December 2015}}</ref>
==Physics==
' |
New page size (new_size) | 2491 |
Old page size (old_size) | 1978 |
Size change in edit (edit_delta) | 513 |
Lines added in edit (added_lines) | [
0 => ''''Carryover cooking''' (sometimes referred to as '''resting''') is when foods are halted from actively cooking and allowed to equilibrate under their own retained [[heat]]. Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured. Heat therefore will continue to migrate inwards from the surface, and the food will cook further even after being removed from the source of heat.<ref name=cookclar>{{cite web|last=Turner|first=Danielle|title=Carryover Cooking|url=http://www.cookingclarified.com/2011/01/carryover-cooking/|publisher=Cooking Clarified|accessdate=27 November 2012}}</ref> ',
1 => 'Carryover cooking is often used as a finishing step in preparation of foods that are [[roast]]ed or [[grilling|grill]]ed, and should be accounted for in recipes as it can increase the internal temperature of foods by [[temperature]]s between 5 and 25 degrees Fahrenheit (3–14°C).<ref>{{cite book|last1=Brown|first1=Amy|title=Understanding Food: Principles and Prn|date=2008|publisher=Thomson Wadsworth|isbn=978-0-495-10745-3|page=140|edition=Third}}<!--|accessdate=28 December 2015--></ref> The larger and denser the object being heated, the greater the amount of temperature increase due to carryover cooking.',
2 => '',
3 => 'Resting, when used as a synonym for carryover cooking, also refers to the process of allowing the liquids in meats to redistribute through the food over a 5- to 20-minute period. This allows for a more flavorful and juicy finished product, in contrast to immediately cutting meat and allowing the still mobile juices to be lost from the meat before redistribution.<ref>{{cite web|title=Food Science: Why You Should Rest Meat After Cooking|url=http://www.thekitchn.com/food-science-resting-meat-46678|website=The Kitchn|accessdate=28 December 2015}}</ref>'
] |
Lines removed in edit (removed_lines) | [
0 => ''''Carryover cooking''' (sometimes referred to as '''resting''') is when food retains [[heat]] and continues to [[cooking|cook]] even after being removed from the source of heat.<ref name=cookclar>{{cite web|last=Turner|first=Danielle|title=Carryover Cooking|url=http://www.cookingclarified.com/2011/01/carryover-cooking/|publisher=Cooking Clarified|accessdate=27 November 2012}}</ref> Carryover cooking is often used as a finishing step in preparation of foods that are [[roast]]ed or [[grilling|grill]]ed, and must be accounted for in recipes as it can increase the internal temperature of foods by [[temperature]]s between 5 and 25 degrees Fahrenheit (3–14°C).<ref>{{cite book|last1=Brown|first1=Amy|title=Understanding Food: Principles and Prn|date=2008|publisher=Thomson Wadsworth|isbn=978-0-495-10745-3|page=140|edition=Third}}<!--|accessdate=28 December 2015--></ref> The larger and denser the object being heated, the greater the amount of temperature increase due to carryover cooking.',
1 => 'Resting, when used as a synonym for carryover cooking, also refers to the process of allowing the liquids in meats to redistribute through the food over a 5- to 20-minute period. This allows for a more flavorful and juicy finished product.<ref>{{cite web|title=Food Science: Why You Should Rest Meat After Cooking|url=http://www.thekitchn.com/food-science-resting-meat-46678|website=The Kitchn|accessdate=28 December 2015}}</ref>'
] |
All external links added in the edit (added_links) | [] |
All external links in the new text (all_links) | [
0 => 'http://www.cookingclarified.com/2011/01/carryover-cooking/',
1 => 'http://www.thekitchn.com/food-science-resting-meat-46678'
] |
Links in the page, before the edit (old_links) | [
0 => 'http://www.cookingclarified.com/2011/01/carryover-cooking/',
1 => 'http://www.thekitchn.com/food-science-resting-meat-46678'
] |
Whether or not the change was made through a Tor exit node (tor_exit_node) | false |
Unix timestamp of change (timestamp) | 1594971327 |
