Kitchen tricks.

To quickly beat the foam from the proteins

Before churning, add literally a little salt to them. Thanks to this, the foam will be really beautiful!

If you don't want to, so that the pasta sticks together during cooking

Add a little olive oil to the water.

Alkermes (also pokeweed)

A beautiful, aromatic liqueur that was very popular in old Poland, red color, spiced m. in. mace, cinnamon, cloves and bay leaf. It was stained with the juice of alkermes berries (Phytolacca olecandra v. americana). Today, mention of this liqueur can be found … read on

Alembik (Arabic: al-anbik)

A very simple alcohol distillation apparatus, presumably invented by the Arabs. In old Poland, vodka was purified in alembics and the "alembikówki" vodka obtained was used to prepare liqueurs and liqueurs.… read on

Alash

Old fashioned, formerly highly valued and liked caraway liqueur produced in the village of Allasch near Riga. Similarly “strengthened "and" warmed up "the stomachs of our grandfathers and great-grandfathers.… read on

Jelly

The product is made of various algae growing in Asian seas, tasteless and odorless, used in the confectionery and fruit industry for making (fixation) fruit jellies, marshmallow, jams and preserves. It has gelatin-like properties. Also used in the pharmaceutical industry.… read on