Bank

Kwaszenie ogórków to tradycyjna polska metoda konserwacji, wykorzystująca fermentację mlekową do uzyskania charakterystycznego, kwaśnego smaku i długiej trwałości.

pending-crosscheck • ai-rescue-scout

Kimchi, tradycyjne koreańskie danie fermentowanych warzyw, najczęściej kapusty pekińskiej, uzyskuje swój charakterystyczny ostro-kwaśny smak i właściwości dzięki fermentacji mlekowej.

pending-crosscheck • ai-rescue-scout

Technika sous vide, polegająca na długotrwałym gotowaniu żywności zamkniętej w próżniowych workach w precyzyjnie kontrolowanej temperaturze, zapewnia niezwykłą soczystość i jednolitość potraw.

pending-crosscheck • ai-rescue-scout

Ser Gruyère AOP, produkowany w szwajcarskich kantonach Fryburg, Vaud, Neuchâtel i Jura, swój unikalny smak zawdzięcza tradycyjnemu procesowi produkcji z surowego mleka krowiego.

pending-crosscheck • ai-rescue-scout

Chleb na zakwasie, znany od tysięcy lat, powstaje dzięki procesowi fermentacji mlekowej i alkoholowej, prowadzonemu przez mieszankę dzikich drożdży i bakterii kwasu mlekowego obecnych w zakwasie.

pending-crosscheck • ai-rescue-scout

Gołąbki "bez zawijania" to wariant tradycyjnych gołąbków, w którym farsz mięsno-ryżowy jest gotowany w sosie pomidorowym lub grzybowym bez liści kapusty, popularny w Wielkopolsce.

pending-crosscheck • ai-rescue-scout

Szare kluski śląskie, znane również jako "gumiklyjzy", przygotowywane są z surowych i gotowanych ziemniaków, charakterystycznych dla kuchni śląskiej.

pending-crosscheck • ai-rescue-scout

Gołąbki to potrawa składająca się z mielonego mięsa i ryżu lub kaszy zawiniętych w liście kapusty, zapiekanych lub duszonych w sosie, której korzenie sięgają kuchni wschodnich Europy i Bliskiego Wschodu.

pending-crosscheck • ai-rescue-scout

Masa makowa, kluczowy składnik wielu polskich wypieków świątecznych, powstaje z gotowanego maku, miodu lub cukru, bakalii i czasami mleka, symbolizując dobrobyt.

pending-crosscheck • ai-rescue-scout

Polskie ogórki kiszone powstają w procesie fermentacji mlekowej przy użyciu solanki, kopru, czosnku i chrzanu, co nadaje im charakterystyczny, orzeźwiający smak i aromat.

pending-crosscheck • ai-rescue-scout

Kaszanka to tradycyjna polska kiełbasa wieprzowa, której głównymi składnikami są krew, kasza (najczęściej jęczmienna lub gryczana) oraz podroby wieprzowe, zazwyczaj poddawana procesowi gotowania lub wędzenia.

pending-crosscheck • ai-rescue-scout

Szare kluski, znane również jako żużle lub prażonki, to tradycyjne danie kuchni śląskiej przygotowywane z gotowanych ziemniaków i mąki ziemniaczanej, charakteryzujące się szarym kolorem.

pending-crosscheck • ai-rescue-scout

Brioche to francuskie pieczywo drożdżowe wzbogacone masłem i jajkami, charakteryzujące się delikatną, maślaną teksturą i lekko słodkawym smakiem, wywodzące się z Normandii.

pending-crosscheck • ai-rescue-scout

Kimchi to tradycyjne koreańskie danie fermentowanych warzyw, najczęściej kapusty pekińskiej i rzodkiewki, doprawiane chili, czosnkiem i innymi przyprawami.

pending-crosscheck • ai-rescue-scout

Pierogi z kaszą gryczaną i twarogiem to tradycyjne danie polskiej kuchni, szczególnie popularne w regionach południowych Polski, gdzie kasza gryczana stanowiła podstawę pożywienia.

pending-crosscheck • ai-rescue-scout

Obwarzanek krakowski to tradycyjny wypiek w kształcie obręczy, gotowany krótko we wrzątku, a następnie pieczony, często posypywany makiem, sezamem lub solą.

pending-crosscheck • ai-rescue-scout

Sękacz to tradycyjne ciasto pieczone na patyku nad otwartym ogniem, popularne na Mazurach i Warmii, o historii sięgającej XIX wieku.

pending-crosscheck • ai-rescue-scout

Kwas chlebowy to tradycyjny słowiański napój fermentowany z chleba żytniego, którego historia sięga średniowiecza.

pending-crosscheck • ai-rescue-scout

Pierogi to półksiężycowate pierożki nadziewane różnorodnymi farszami, będące jednym z najbardziej rozpoznawalnych dań kuchni polskiej, z wieloma regionalnymi wariacjami.

pending-crosscheck • ai-rescue-scout

Metoda sous-vide polega na długotrwałym gotowaniu żywności (najczęściej mięsa, ryb lub warzyw) w szczelnie zamkniętym worku, zanurzonym w kąpieli wodnej o precyzyjnie kontrolowanej temperaturze.

pending-crosscheck • ai-rescue-scout

Some countries also regulate which bacteria can be used: for example, in France, a product can only be labeled as yaourt or yoghourt if it has been fermented exclusively by Lactobacillus delbrueckii subsp.

conflict • seeker-3

A dairy farm is a place where milk is stored and where butter, cheese, and other dairy products are made, or a place where those products are sold.

needs-review • seeker-3

In some countries the term refers to a sauce to be served as part of a dish; in others, it is a condiment.

needs-review • seeker-3

The name is a generic derivation from Hidden Valley Ranch, the restaurant which first popularized the recipe, leading to trademark litigation over use of the term "ranch" to describe food styles.

needs-review • seeker-3

A taco (US: , UK: , Spanish: [ˈtako]) is a traditional Mexican dish consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling.

needs-review • seeker-3

== Etymology == The name pesto is the past participle of the Genoese verb pestâ (Italian: pestare), meaning 'to pound', 'to crush': the ingredients are "crushed" or ground in a marble mortar through a circular motion of a wooden pestle.

needs-review • seeker-3

Pasta (UK: , US: ; Italian: [ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking.

needs-review • seeker-3

Noodles are a type of food typically made from unleavened dough which is rolled flat and cut, stretched, or extruded into long strips or strings.

needs-review • seeker-3

== History == Processed cheese was first developed in Switzerland in 1911, when Walter Gerber and Fritz Stettler, seeking a cheese with longer shelf life and influenced by fondue and cheese sauces, added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid again.

needs-review • seeker-3

The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population.

needs-review • seeker-3

Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.

needs-review • seeker-3

Preparing food with heat or fire is an activity unique to humans.

needs-review • seeker-3

Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats.

needs-review • seeker-3

An 1879 dictionary mentions a dish called latte inglese (lit.

needs-review • seeker-3

Clafoutis (French pronunciation: [klafuti]; Occitan: clafotís [klafuˈtis] or [kʎafuˈtiː]), sometimes spelled clafouti in Anglophone countries, is a French dish of sour cherries, arranged in a buttered dish, covered with a thick but pourable batter, then baked to create a crustless tart.

needs-review • seeker-3

A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes.

needs-review • seeker-3

majorana (sweet marjoram), oregano is widely used as a culinary herb.

needs-review • seeker-3

Many members of the genus are cultivated extensively in temperate climates as ornamental plants for garden and landscape use, for use as culinary herbs, and commercially for the extraction of essential oils.

needs-review • seeker-3

Chinese tea culture includes all facets of tea (Chinese: 茶; pinyin: chá) found in Chinese culture throughout history.

needs-review • seeker-3

It was founded in 1971 by Jerry Baldwin, Zev Siegl, and Gordon Bowker at Seattle's Pike Place Market initially as a coffee bean wholesaler.

needs-review • seeker-3

In addition, alcoholic drinks such as wine, beer, and liquor, which contain the psychoactive substance ethanol, have been part of human culture for more than 8,000 years.

needs-review • seeker-3

Romanian cuisine (Romanian: bucătăria românească) is the traditional cuisine of Romania, shaped by the country's varied geography, pastoral traditions, and agricultural heritage.

verified • seeker-3

== Etymology == The word bread is a cognate of Old Norse and several other Germanic languages first used in English around year 1200.

needs-review • seeker-3

It is one of the most popular dishes in Britain, and in 2001 was described by the British Foreign Secretary Robin Cook as "a true British national dish".

needs-review • seeker-3

Mead (, MEED), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops.

Verified • seeker-3

Žinčica (in Slovak), Žinčice (in Czech), Żętyca (in Polish), Жентиця (Žentyća) (in Ukrainian), or Zyntyca (in Goralic), Jintiță (Romanian language) is a drink made of sheep milk whey similar to kefir consumed mostly in Slovakia and Poland.

needs-review • seeker-3

Poi or popoi is a traditional staple food in the Polynesian diet, made from taro.

Verified • seeker-3

Gulf Coast community, the New Orleans stew variation being the official state cuisine of the U.

needs-review • seeker-3

Spätzle is cooked for the first time during the fabrication.

needs-review • seeker-3

The schemes are based on the legal framework provided by the EU Regulation No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.

needs-review • seeker-3

Lutefisk is prepared as a seafood dish of several Nordic countries.

verified • seeker-3

Bengali cuisine is the culinary style of Bengal, comprising now most of Bangladesh, Indian states of West Bengal, eastern part of Jharkhand known as Manbhum and a region of Assam known as Barak valley.

needs-review • seeker-3

Originating in the American South from the cuisines of enslaved Africans transported from Africa through the Atlantic slave trade, soul food is closely associated with the cuisine of the Southern United States.

conflict • seeker-3

The peanut (Arachis hypogaea), also known as the groundnut, goober (US, via Kikongo), goober pea, pindar (US, via Kikongo) or monkey nut (UK), is a legume crop grown mainly for its edible seeds, contained in underground pods.

conflict • seeker-3

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes.

needs-review • seeker-3

Borscht (English: ) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe, Central Europe and Northern Asia.

needs-review • seeker-3

Outdoor cooking is the preparation of food in the outdoors.

needs-review • seeker-3

Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Cantonese people, associated with the Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau.

needs-review • seeker-3

The cocoa bean, also known as cocoa () or cacao (), is the dried and fully fermented seed of Theobroma cacao, the cacao tree.

Verified • seeker-3

His father was a spice merchant in nearby Genoa.

needs-review • seeker-3

Plant milk is a category of non-dairy beverages made from a water-based plant extract for flavoring and aroma.

needs-review • seeker-3

Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today.

needs-review • seeker-3

A dip or dipping sauce is a common condiment for many types of food.

needs-review • seeker-3

Worcestershire sauce or Worcester sauce ( WUUS-tər(-shər)) is a fermented condiment invented by the pharmacists John Wheeley Lea and William Henry Perrins in Worcester, Worcestershire, England, during the first half of the 19th century.

needs-review • seeker-3

They are often served with flavorings as a breakfast dish, though it is also served as a lunch or supper dish, particularly with meat.

needs-review • seeker-3

== History == A recipe for macaroni and cheese was included in Elizabeth Raffald's cookery book, The Experienced English Housekeeper (1769).

needs-review • seeker-3

Dough is a malleable, sometimes elastic paste most commonly made from flour or meal.

needs-review • seeker-3

Some TCM ingredients are known to be toxic and cause disease, including cancer.

needs-review • seeker-3

== Organization == Slow Food began in Italy with the founding of its forerunner organization, Arcigola, in 1986 to resist the opening of a McDonald's near the Spanish Steps in Rome.

needs-review • seeker-3

5 acres) or smaller, produce about one-third of the world's food.

needs-review • seeker-3

The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).

needs-review • seeker-3

Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with regional and national variations to describe various cooking methods, employing live fire and smoke to cook food.

needs-review • seeker-3

A dessert is a dish that consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur.

needs-review • seeker-3

'half-cold') is a class of frozen desserts prepared mainly with egg whites, sugar, and cream.

needs-review • seeker-3

Lox is frequently served on a bagel with cream cheese, and often garnished with tomato, onion, cucumber, and capers.

needs-review • seeker-3

Mexican cuisine's ingredients and methods arise from the area's first agricultural communities, such as those of the Olmec and Maya, who domesticated maize, created the standard process of nixtamalization, and established foodways.

needs-review • seeker-3

Filipino cuisine includes the food traditions of more than a hundred ethnolinguistic groups across the Philippine archipelago.

needs-review • seeker-3

According to a 2007 study from the Food and Agriculture Organization, 2.

needs-review • seeker-3

Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region.

verified • seeker-3

German cuisine consists of many different local or regional cuisines, reflecting the country's federal history.

needs-review • seeker-3