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Coumaphos is a nonvolatile, fat-soluble phosphorothioate with ectoparasiticide properties: it kills insects and mites. It is well known by a variety of brand names as a dip or wash, used on farm and domestic animals to control ticks, mites, flies and fleas.
Kotlet z piersi Kurczaka is a Polish variety of chicken cutlet coated with breadcrumbs. Kotlet z Indyka is a turkey cutlet coated with breadcrumbs, served with boiled potatoes and cabbage stew. Kurczak pieczony po wiejsku – Polish village style roasted chicken with onion, garlic and smoked bacon; Łosoś – salmon, often baked or boiled in a ...
Polish cuisine (Polish: kuchnia polska [ˈkux.ɲa ˈpɔl.ska]) is a style of food preparation originating in and widely popular in Poland. Due to Poland's history , Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines.
Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. [ 1 ] [ 2 ] As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria . [ 3 ]
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The flexible and forgiving recipe for bigos allows a great number of variants, often simply using what ingredients are at hand. [16] It is often claimed that there are as many recipes as there are cooks in Poland. [15] [32] In the region of Greater Poland, bigos typically contains tomato paste and is seasoned with garlic and marjoram. [33]
Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue.
The ratio of potatoes and flour is about 3:1 or 4:1. In some recipes, a whole egg may be added to the dough [1] [3] (this helps shaping if the mashed potatoes cooled too much and the shaping becomes problematic). There are two methods of forming the dumplings. The first one is by slicing them up with a knife from the dough rolls. [4]