WOOD CHARACTERISTICS

Drewno jako podstawowe (ekologiczne) źródło temperatury: Do wędzenia najczęściej używa się drewna liściastego. Podstawowe rodzaje to: olchaolcha i

SMOKING

Smoking is a thermal process during which food (fish, meat and meat products) is subjected to temperature and smoke under various conditions – from low temperature (cold smoke) to high temperature (hot smoking). The temperature action of smoking is of great importance in improving food durability. It is associated with the removal (evaporation) of water […]

CLEARING

Historia: The oldest method of preserving food is curing (salting) and smoking – the first records of this date back 4000 B.C. and come from China and Egypt. In Europe, the pioneers were the Greeks, but on a massive scale salting was introduced by the Romans. In the mid-14th century, salting was improved by the […]

RECIPE FOR BRISKET BEEF – RUPEE

Recipe for beef BRISKET – Rup Author: Maciej Walnik The chef with impressive experience has worked with Wojciech Modest Amaro, Melissa Tamalage in Poland, England and USA. It was in the USA that his passion for BBQ, beef and street food was born. He is the owner of a new brand Burganic, which is beginning […]

COUNTRY SAUSAGE

For sausages it is best to use pork from fattening pigs weighing over 130 kg. The meat should be cooled down for 48 hours. Raw materials: (For 10 kg of sausage) Class I pork with fat content up to 5% – 4.0 kg Class II A pork with a fat content of up to 20 […]

TAIL SMOKED WITH TRADITIONALLY WARM ALDER-BEECH SMOKE

Ingredients: Dry curing Tail – preferably with fat and skin – weight approx. 3 kg Peclosol – 60 g / 3 kg (optimal standard – 20 g / 1 kg of meat). Mustard in grains – a flat teaspoon of tea Cilantro coriander beans – flat teaspoon Garlic – four medium cloves Allspice – 4 […]

BONE-IN SMOKED PORK LOIN

Dry cured, hot-smoked Ingredients: whole pork loin with bone in – about 4 kg peclosol – 20 g per 1 kg of meat – about 80 g mustard seeded – 4 flat tea spoons coriander in grains – 4 flat tea spoons pepper in grains – 4 flat tea spoons meat lacing string Sposób przyrządzenia: […]

GRILLED GUINEA FOWL WITH ALMOND POULTRY PUREE, TRUFFLE POTATOES, CHRYSANTHEMUM AND WHEAT

Author: Marcin Piotrowski Ingredients: guinea fowl skinned fillet wheat essential poultry stock truffle potatoes onion Almonds rosemary sage nasturtium celery leaves chrysanthemum flakes butter salt pepper Implementation: Place the guinea fowl fillet in the brine 4% for about an hour, dry it with a paper towel and with a little butter, place the sage leaves […]

TUNA TATAKS ON FRESH ROOL`S WITH FRUIT AND CORIANDER

Author: Marcin Piotrowski Ingredients: tuńczyk oil light soya sauce mango pineapple rice paper Coriander Bell pepper dark sesame oil Mint Cucumber nasturtium harescent sorrel Implementation: Cut fruits and vegetables into long “French fries” rice paper, moisten it with cold water, place vegetables, fruits and leaves of herbs on it. Wrap it in a croquet. Rub […]

SAUSAGE POLISH WHITE

For sausages it is best to use pork from fattening pigs weighing over 130 kg.  The meat should be cooled down for 48 hours. Raw materials:  ( – for 10 kg of sausage ) – non-labelled meat Class I pork – lean preferably from ham.                       – 2.5 kg Class II pork – high fat content […]