Lard is an animal fat that has been a staple of Polish cuisine for generations. However, to fully enjoy its rich aroma and culinary qualities, it’s important to know how to store it properly.

When frying, the choice of the right fat plays a crucial role. One of the most important criteria is the so-called smoke point — the temperature at which the fat begins to produce visible smoke. This moment determines the taste, quality, and even the health aspects of the prepared food.

Lard is often associated with traditional Polish cuisine – a slice of bread with a pickled cucumber and a generous portion of aromatic lard with cracklings. However, this animal fat is not exclusively a Polish specialty. Various countries also use it in their culinary traditions, albeit in slightly different forms.

Frying has long been associated with sizzling fat in a pan. However, the development of culinary technology has introduced new, healthier methods alongside traditional ones. One of these is vacuum frying, which is gaining popularity, especially in snack production.

Today, we mainly associate lard with the kitchen – as a cooking fat or a spread for bread. However, in the past, it had much broader uses. In folk medicine, lard was one of the basic home remedies, used for both treatment and care.

A wok is a distinctive, deep pan that has been a fundamental tool in Asian kitchens for hundreds of years. Thanks to its shape and the way it heats up, cooking in a wok produces results very different from traditional frying known in European cuisine.

Frying is one of the oldest cooking techniques, and choosing the right method has a huge impact on the taste, texture, and nutritional value of food. The two most common methods are shallow frying and deep frying. Although both use fat, they differ in preparation and purpose.

For centuries, lard has been one of the staple ingredients of rural cuisine in Poland and many other European countries. In the past, it was an indispensable part of everyday meals. But where did its remarkable popularity in the countryside come from?

Aromatic, delicate, and melting in your mouth. That’s exactly how you can briefly describe caramelized onions, which can be used in many recipes. They are the perfect addition to meats, soups, or even as a filling—for example, in puff pastry pouches. It all depends on your creativity.

We live in a time when we have the opportunity to try dishes from many different cultures.

Confectioning is a culinary technique. It is divided into two methods – cooking and baking in fat.

Steak is the most frequently ordered type of meat in restaurants. With a little practice, we can learn to prepare it at home. You just need to remember a few basic rules.