Fermentowane jedzenieMy, mieszkańcy

Fermentowane jedzenieMy, mieszkańcy Europy Wschodniej, z pewnym rozbawieniem obserwujemy, że świat zachodni odkrywa właśnie kiszonki. Do masowej świadomości przebijają się informacje o ich prozdrowotnych właściwościach i zbawiennym wpływie na zdrowie naszych przewodów pokarmowych. Co więcej, wszystko wskazuje na to, że nasze żołądki i mózgi współpracują ściślej, niż sądziliśmy i dieta przekłada się bezpośrednio również na zdrowie psychiczne. Konsumentów przekonują też zaskakujące smaki, jakie można uzyskać kisząc różne produkty. Kimchi, kombucha, kefir, miso, kapusta kiszona zaczynają gościć nie tylko w codziennej diecie, ale i w trzygwiazdkowych restauracjach. Wspomniana już kopenhaska Noma posiada od niedawna własne laboratorium fermentacyjne i specjalne pomieszczenie z kontrolowaną temperaturą, do kiszenia różnych produktów. Nasz rodzimy kulinarny wizjoner, Aleksander Baron, również słynie z zamiłowania do kiszenia wszystkiego, co się da (łącznie ze śmietaną i wołowiną), a jego „Kiszonki i fermentacje” stały się książkowym bestsellerem. Czym jeszcze zaskoczy nas świat kulinarny w najbliższych latach? Otwartymi kuchniami w restauracjach? Kuchnią zero waste? Potrawami przygotowanym przez roboty? Dietami pudełkowymi z najlepszych lokali? Nowymi składnikami, jak olej z konopi? Prawdopodobnie wszystkim – kreatywność w kuchni nie ma granic.

Results (English) 1:

fermented food
We, the people of Eastern Europe, with some amusement, we see that the Western world discovers just silage. To pierce the mass consciousness to information about their health-promoting properties and salutary impact on the health of our digestive systems. What's more, everything indicates that our stomachs and brains work together more closely than we thought and diet also translates directly to mental health. Consumers also argue surprising flavors that you can get different products silage. Kimchi, kombucha, kefir, miso, sauerkraut begin to host not only in the daily diet, but in three-star restaurants. The above-mentioned Copenhagen Noma has recently own laboratory fermentation and a special room with controlled temperature, for pickling variety of products. Our native culinary visionary,

What else will surprise us the culinary world in the coming years? Open kitchens in restaurants? Kitchen waste to zero? Dishes prepared by robots? Pudełkowymi diets of the best places? New ingredients like hemp oil? Probably all - creativity in the kitchen has no boundaries.

Results (English) 2:

Fermented food
We, the people of Eastern Europe, observe with some amusing that the Western world is discovering szonki. Mass awareness is pierced by information about their health-promoting properties and the saving impact on the health of our food ducts. Moreover, everything indicates that our stomachs and brains work more closely than we thought and diet translates directly also into mental health. Consumers are also convinced by the surprising flavors that can be obtained by snoozing different products. Kimchi, kombucha, kefir, miso, sauerkraut begin to host not only in the daily diet, but also in three-star restaurants. The aforementioned Copenhagen Noma has recently had its own fermentation laboratory and a special room with temperature controlled, for sewing various products. Our native culinary visionary, Alexander Baron, is also famous for his passion for sneezing everything that can (including cream and beef), and his "Kiszonki and fermentation" have become a book bestseller.

What else will the culinary world surprise us in the coming years? Open kitchens in restaurants? Zero waste kitchen? Dishes prepared by robots? Boxed diets from the best venues? New ingredients, like hemp oil? Probably everyone – creativity in the kitchen has no limits.

Results (English) 3:

Fermented food
We, the people of Eastern Europe, are somewhat amused to see that the Western world is discovering silicone. Information about their health properties and their beneficial effects on the health of our food pipelines is being conveyed to the general public. Moreover, all indications are that our stomachs and brains work more closely together than we thought, and the diet also translates directly into mental health. Consumers are also convinced of the surprising flavours that can be obtained by sourcing different products. Kimchi, kombucha, kefir, miso, sauerkraut are starting to arrive not only on a daily diet, but also in three-star restaurants. The aforementioned Copenhagen Noma has since recently had its own fermentation laboratory and special room with controlled temperature, for the fermentation of various products. Our native culinary visionary, Alexander Baron, also famous for embracing everything you can (including cream and beef), and his "Peanuts and fermentations" became a book bestseller.
What else surprises us about the culinary world in the coming years? Open kitchens in restaurants? They cook zero waste? Food prepared by robots? Box diets from the best places? New ingredients, like hemp oil? Probably all of them. There's no limit to creativity in the kitchen.