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Topinky
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two, or sometimes more, courses; the first course is traditionally soup, and the second course is the main dish. If a third course is eaten, which mainly happens at more festive occasions, it is usually a sweet dessert or compote ('). In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces ( gravies), are popular dishes usually accompanied with beer, especially Pil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Svíčková Na Smetaně
Svíčková, or svíčková na smetaně (pronounced Help:IPA, [ˈsviːt͡ʃkɔvaː na smɛ.ta.ɲɛ]), is a Czech cuisine, Czech meat dish and one of the most popular Czech Republic, Czech and Slovak meals. Svíčková is the Czech word for Beef tenderloin, tenderloin, but this dish is traditionally beef topside (falešná svíčková, 'false tenderloin') prepared with vegetables (carrots, parsley root, celeriac and onion), spiced with black pepper, allspice, bay leaf and thyme, and boiled with double cream, though in practice other cuts of beef may sometimes be used, which is a cut from the front shoulder equivalent to jumeau à bifteck in French, or girello di spalla in Italian, cuisine. It is generally served with ''houskové Knödel, knedlíky'' (bread dumplings). Preparation Svíčková, or svíčková na smetaně (beef tenderloin), is a typical Czech dish and one of the most popular Czech meals. It is topside boiled or roasted with vegetables (carrots, parsley root, celer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Overview and history Fermented foods have a long history in many cultures. The Roman writers Cato (in his '' De agri cultura'') and Columella (in his '' De re Rustica'') mentioned preserving cabbages and turnips with salt. According to Wilhelm Holzapfel et al, Plinius the Elder, writing in the first century A.D., is reputed to have been the first writer to describe the making of sauerkraut by preserving what the Romans called ''salt cabbage'' in earthen vessels. Popular folklore has imagined that sauerkraut was introduced to Europe by the trade networks formed across Eurasia by the Golden Horde. However, according to Mack and Surina (2005), there is no evidence to support this theory, nor any evidence that f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Classic Vienna-style Beef Goulash
A classic is an outstanding example of a particular style; something of lasting worth or with a timeless quality; of the first or highest quality, class, or rank – something that exemplifies its class. The word can be an adjective (a ''classic'' car) or a noun (a ''classic'' of English literature). It denotes a particular quality in art, architecture, literature, design, technology, or other cultural artifacts. In commerce, products are named 'classic' to denote a long-standing popular version or model, to distinguish it from a newer variety. ''Classic'' is used to describe many major, long-standing sporting events. Colloquially, an everyday occurrence (e.g. a joke or mishap) may be described in some dialects of English as 'an absolute classic'. "Classic" should not be confused with ''classical'', which refers specifically to certain cultural styles, especially in music and architecture: styles generally taking inspiration from the Classical tradition, hence classicism. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Selection Dish At Restaurant Kolkovna, Prague
Meat is animal tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat is mainly composed of water, protein, and fat. Its quality is affected by many factors, including the genetics, health, and nutritional status of the animal involved. Without preservation, bacteria and fungi decompose and spoil unprocessed meat within hours or days. Meat is edible raw, but it is mostly eaten cooked, such as by stewing or roasting, or processed, such as by smoking or salting. The consumption of meat (especially red and processed meat, as opposed to fish and poultry) increases the risk of certain negative health outcomes including cancer, coron ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Praha 2005-09-25 Svíčková Na Smetaně-00
Prague ( ; ) is the capital and List of cities and towns in the Czech Republic, largest city of the Czech Republic and the historical capital of Bohemia. Prague, located on the Vltava River, has a population of about 1.4 million, while its Prague metropolitan area, metropolitan area is home to approximately 2.3 million people. Prague is a historical city with Romanesque architecture, Romanesque, Czech Gothic architecture, Gothic, Czech Renaissance architecture, Renaissance and Czech Baroque architecture, Baroque architecture. It was the capital of the Kingdom of Bohemia and residence of several Holy Roman Emperors, most notably Charles IV, Holy Roman Emperor, Charles IV (r. 1346–1378) and Rudolf II, Holy Roman Emperor, Rudolf II (r. 1575–1611). It was an important city to the Habsburg monarchy and Austria-Hungary. The city played major roles in the Bohemian Reformation, Bohemian and the Protestant Reformations, the Thirty Years' War and in 20th-century history a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kyselo
Sour cereal soup is a Slavic traditional soup made with various types of cereals such as rye, wheat and oats, which are fermented to create a sourdough-like soup base and stirred into a pot of stock which may or may not contain meat such as boiled sausage and bacon, along with other ingredients such as hard-boiled eggs, potatoes and dried mushrooms. The most notable, żur (also called żurek, zalewajka, keselica or barszcz biały), is considered a part of the national cuisine of Poland. Made with soured rye flour (sourdough starter), sometimes also with soured oatmeal, bread or wheat, it has a characteristic slightly sour, thick and tangy taste, and is served hot. Sour cereal soup can be also found in Lithuanian, Ukrainian or Belarusian cuisine (as žur, kiselycia or kisialica), a reminiscence of all these countries' current territory being once in the Polish–Lithuanian Commonwealth. Though it is also prepared in the mountainous regions of Bohemia in the Czech Republic, wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Bohemia
The South Bohemian Region () is an administrative unit (''kraj'') of the Czech Republic, located mostly in the southern part of its historical land of Bohemia, with a small part in southwestern Moravia. The western part of the South Bohemian Region is former Prácheňsko, a huge archaic region with distinctive features with its capital, Písek. In 2011, there were 624 municipalities in the region, whereof 54 had a status of a town. The region borders (from the west clockwise) the regions of Plzeň, Central Bohemian, Vysočina and South Moravian. To the south, it borders Austria (Lower Austria and Upper Austria) and Germany (Bavaria). Until 30 May 2001, the region was named as or , after its capital, České Budějovice. Due to its geographical location and natural surroundings the region belongs to the first settlements that appeared in the distant past. Over the past centuries, the South Bohemian region has been known for fishpond cultivation and forestry. The region has ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Champignon
''Agaricus bisporus'', commonly known as the cultivated mushroom, is a basidiomycete mushroom native to grasslands in Eurasia and North America. It is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world. It has two color states while immature – white and brown – both of which have various names, with additional names for the mature state, such as chestnut, portobello, portabellini, button and champignon de Paris. ''A. bisporus'' has some poisonous lookalikes in the wild, such as ''Entoloma sinuatum''. Description The pileus or cap of the original wild species is a pale grey-brown, with broad, flat scales on a paler background and fading toward the margins. It is first hemispherical before flattening out with maturity, typically measuring in diameter. The narrow, crowded gills are free and initially pink, then red-brown, and finally a dark brown with a whitish edge from the cheilocystidia. The cylindrical s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage Soup
Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines. Often it is a vegetable soup, with lentils, peas or beans in place of the meat. It may be prepared with different ingredients. Vegetarian cabbage soup may use mushroom stock. Another variety is using a fish stock. There is also a preference to cook cabbage soup using a pork stock. In national cuisines Cabbage soup is popular in Russian, Polish, Slovak and Ukrainian cuisine. It is known as or in Polish, in Slovak, and () in Ukrainian. It would be () in Russian, however. The same goes to Czech ( or ), German ( or ), French () cuisine, Finnish () and Swedish (). Shchi ''Shchi'' () is a national dish of Russia. While commonly it is made of cabbage, dishes of the same name may be based on dock, spinach or nettle. * The sauerkraut variant of cabbage soup is known to Russians as "sour " ("кислые щи"), as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush; it also grows wild in parts of Mediterranean Europe. There are two subspecies and hundreds of varieties of garlic. Garlic has been used for thousands of years as a seasoning, culinary ingredient, traditional medical remedy; it was known in many ancient civilizations, including the Babylonians, Egyptians, Romans, and Chinese, and remains significant in many cuisines and folk treatments, especially across the Mediterranean and Asia. Garlic propagates in a variety of climates and conditions and is produced globally; China is by far the largest producer, accounting for over two thirds (73%) of the world's supply in 2021. Description Garli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gluten
Gluten is a structural protein naturally found in certain Cereal, cereal grains. The term ''gluten'' usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water and often kneading in the case of bread dough. The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, Khorasan wheat, khorasan, emmer, and Einkorn wheat, einkorn), and barley, rye, and some cultivars of oat; moreover, cross hybrids of any of these cereal grains also contain gluten, e.g. triticale. Gluten makes up 75–85% of the total protein in Common wheat, bread wheat. Glutens, especially Triticeae glutens, have unique viscoelasticity, viscoelastic and Adhesion, adhesive properties, which give dough its elasticity, helping it Proofing (baking technique), rise and keep its shape and often leaving the final product with a chewy texture. These properties, and its relatively low cost, make gluten v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
