Author Archives: Karolek

Wife of a dignitary on parties

Posted on January 16, 2015 by Karolek

Conversation with the dignitary's wife:
BB - Your husband's position obliges you to often “be” in the big world. It is obvious, but do you also accept at home??
ŻD - The so-called. the big world is the most often official party z … read on

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Melchior Wańkowicz – hospitality

Posted on January 16, 2015 by Karolek

Interview with Krzysztof Kąkolewski:
BB - Was Wańkowicz hospitable?
KK - Yes. It is common knowledge, that he was very fond of guests, he himself was invited by many people, he organized large and small parties he described. I would like to tell you about … read on

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Salad dressings

Posted on January 8, 2015 by Karolek

cucumber sauceSalad dressings – Various oil-based sauces can be prepared for salads (soybean, sunflower or olive oil) or cream. An example of an oil-based sauce is garlic mint sauce. I will also give you some salad dressing recipes … read on

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Sprouts are food full of life

Posted on January 7, 2015 by Karolek

sproutsMore and more people in Poland are interested in healthy eating, therefore no wonder, that and sprouts are gradually becoming more and more popular. This chapter attempts to answer the question: why sprouts are such an unusual treasure in the kitchen, and - … read on

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Liquid rennet in an industrial way

Posted on March 4, 2010 by Karolek

Liquid rennet in an industrial way. Soxhlet's way of making liquid rennet is not perfect, because quite a lot of undesirable protein bodies pass into rennet, mostly mucins, which make it often sticky and cloudy. In addition, a lot of rennet ferment is lost … read on

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Liquid rennet extract

Posted on March 4, 2010 by Karolek

Liquid rennet extract. Soxhlet gave an easy and simple way to prepare a permanent rennet extract, which can be advantageously used in any cheese factory.
Dried and decayed abomasum are carefully cleaned of meat parts, cuts into small pieces (about 1 cm2) i … read on

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Natural and artificial rennet

Posted on March 4, 2010 by Karolek

Natural rennet. There are many ways to make natural rennet, starting from completely primitive, and ending with the improved, at the same time creating a cheese culture of bacteria. They all rely on this common treatment, that the finely chopped mites are soaked for some time in water or whey, … read on

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RENNET

Posted on March 4, 2010 by Karolek

Rennet is ferment, that is, the leaven found in the mucosa of mammals, especially calves and lambs. It has the property of cleaving casein in milk in the presence of soluble calcium salts into paracasein and whey protein.. Its operation does not end there, … read on

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