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.

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.

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.

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.

Deep-fried potato dishes are a well-known fast food often considered unhealthy due to frying in low-quality oil.

Frying for too long can cause delicate meat or fish to dry out. How can this be avoided? A helper can come in the form of an external cover that protects the food from direct contact with the hot fat.

All meat lovers will agree that the best piece of meat is one that is juicy on the inside, but has a delicious, seared crust on the outside.