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Wodzionka
Wodzianka (), kapłon, kapłonek – in Polish cuisine, a Silesian and Central PolandCentral Poland (''Polska Środkowa'') – to some extent synonymous with the Łódź Voivodeship bread soup made from stale bread, fat and water (the name ''wodzianka'' comes from the word ''woda'' which means water), sometimes with vegetables. Traditionally, ''wodzianka'' is prepared by soaking two- to three-day-old stale bread in water or broth and adding garlic, bay leaves, black pepper and other seasonings, fried bacon, and lard or butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food .... It was reportedly served in late autumn and winter, when cows had less milk. Notes References Polish cuisine Silesian cuisine Bread soups Łódź Voivodeship {{soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silesian Cuisine
Silesian cuisine belongs to the region of Silesia in Central Europe. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines. The cuisine is particularly renowned for its poppy seed and knödel dishes. List of Silesian dishes * ''Żymła'' - a well-baked bread roll, oval with a division in the middle, topped with poppy seeds, similar to Austrian ''Kaisersemmel''. * '' Kluski śląskie/Schlesische Kartoffelklöße'' (Silesian dumplings) - round dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour, and potato flour * ''Schlesisches Himmelreich''/''Sylezyjske Niebo'' ("Silesian Heaven") - a dish of smoked pork cooked in water with dried fruit and spices * '' Rolada z modrą kapustą'' (rouladen with red cabbage) - best-quality beef-meat roll; stuffed with pickled vegetable, ham, and good amount of seasoning; always served with red cabbage (with f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Soup
Bread soup is a simple soup that mainly consists of bread, usually staling, stale bread. Variations exist in many countries, and it is often eaten during Lent. Both brown bread, brown and white bread may be used. The basis for bread soup is traditionally either meat soup or vegetable broth. Less often it is made with fish broth. To prepare the dish, the bread is either cut into pieces and put directly into the broth, or it is cooked with onions and spices in a broth and then Purée, pureed. Some versions add bacon, egg and cream, others liver sausage or blood sausage. A common version of the dish is prepared from the broth remaining from the steeping of sausage during home butchering of pigs. The soup is then traditionally seasoned with marjoram. An Italian variation, ''millefanti'', also uses egg and Parmesan, Parmesan cheese. Some fine variations contain wine. Other more rustic versions contain malt or beer. Brewis Brewis is a type of bread soup associated with the cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Staling
Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability. Stale bread is dry and hard, making it less suitable for different culinary uses than fresh bread. Countermeasures and destaling techniques may reduce staling. Mechanism and effects Staling is a chemical and physical process in bread that reduces its palatability. Staling is not simply a drying-out process caused by evaporation. One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch; stale bread's leathery, hard texture results from the starch amylose and amylopectin molecules realigning and causing recrystallisation. Stale bread is dry and hard. Bread will stale even in a moist environment and stales most rapidly at temperatures just above freezing. While bread that has been frozen when fresh may be thawed acceptably, contrary to popular belief, bread stored in a refrigerator w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): ''Relationships between Lard Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants''. Research Bulletin 422, Iowa State College Experiment Station, US Department of Agriculture. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food), spread, melted as a condiment, and used as a Cooking fat, fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including Sheep milk, sheep, Goat milk, goats, Buffalo milk, buffalo, and Yak milk, yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Dairy salt, Salt has been added to butter since antiquity to help Food preservation, preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste and food coloring added for color. Kit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Cuisine
Polish cuisine ( ) is a style of food preparation originating in and widely popular in Poland. Due to History of Poland, Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as ''à la polonaise''. Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, fungi and mushrooms, and herbs. Polish Meals – Polish Food – Polish Cuisine . Retrieved 6 June 2011. It is also characterised by its use of various kinds of kluski, pasta, cereals, kasza, kasha and pulses. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Łódź Voivodeship
Łódź Voivodeship ( ) is a Voivodeships of Poland, voivodeship (province) of Poland. The province is named after its capital and largest city, Łódź, pronounced . Łódź Voivodeship is bordered by six other voivodeships: Masovian Voivodeship, Masovian to the north and east, Świętokrzyskie Voivodeship, Świętokrzyskie to the south-east, Silesian Voivodeship, Silesian to the south, Opole Voivodeship, Opole to the south-west, Greater Poland Voivodeship, Greater Poland to the west, and Kuyavian-Pomeranian Voivodeship, Kuyavian-Pomeranian for a short stretch to the north. Its territory belongs to three historical provinces of Poland – Masovia (in the east), Greater Poland (in the west) and Lesser Poland (in the southeast, around Opoczno). Cities and towns The voivodeship contains 11 cities and 35 towns. These are listed below in descending order of population (according to official figures for 31 December 2021): Administrative division Łódź Voivodeship is divided ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maciej Erwin Halbański
Maciej (Polish pronunciation: ) is a Polish given name, the etymological equivalent of Matthias. Its diminutive forms are Maciek, Maciuś. Namedays according to Polish calendar: 30 January, 24 February, 14 May Maciej may refer to: Arts and entertainment * Maciej Cieślak (born 1969), Polish guitarist and songwriter * Maciej Dunal (1953–2014), Polish actor and singer * Maciej Fortuna (born 1982), Polish jazz trumpeter, composer and musical educator * Maciej Jachowski (born 1977), Polish actor * Maciej Kozłowski (1957–2010), Polish actor * Maciej Łukaszczyk (1934–2014), Polish pianist * Maciej Maleńczuk (born 1961), Polish singer, guitarist and poet * Maciej Małecki (born 1940), Polish composer and pianist * Maciej Musiał (born 1995), Polish actor * Maciej Silski (born 1976), Polish singer * Maciej Stuhr (born 1975), Polish actor, comedian and impressionist * Maciej Ślesicki (born 1966), Polish director and screenwriter, co-founder of the Warsaw Film School. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Academy Of Sciences
The Polish Academy of Sciences (, PAN) is a Polish state-sponsored institution of higher learning. Headquartered in Warsaw, it is responsible for spearheading the development of science across the country by a society of distinguished scholars and a network of research institutes. It was established in 1951, during the early period of the Polish People's Republic following World War II. History The Polish Academy of Sciences is a Polish state-sponsored institution of higher learning, headquartered in Warsaw, that was established by the merger of earlier science societies, including the Polish Academy of Learning (''Polska Akademia Umiejętności'', abbreviated ''PAU''), with its seat in Kraków, and the Warsaw Society of Friends of Learning (Science), which had been founded in the late 18th century. The Polish Academy of Sciences functions as a learned society acting through an elected assembly of leading scholars and research institutions. The Academy has also, operating throug ... [...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] |
Bay Leaf
The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. Bay leaves come from various plants and are used for their distinctive flavour and fragrance. The most common source is the bay laurel ('' Laurus nobilis''). Other types include California bay laurel, Indian bay leaf, West Indian bay laurel, and Mexican bay laurel. Bay leaves contain essential oils, such as eucalyptol, terpenes, and methyleugenol, which contribute to their taste and aroma. Bay leaves are used in cuisines including Indian, Filipino, European, and Caribbean. They are typically used in soups, stews, meat, seafood, and vegetable dishes. The leaves should be removed from the cooked food before eating as they can be abrasi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
