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Praktyczne porady dotycce gotowania
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Sma¿enie
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ogniu
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du¿ym ogniu
Naleniki
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przysma¿anie
(Pieczenie, Befsztyki, Zrazy, Filety rybne,
Sma¿one jajka)
§
Szybkie zagêszczenie (P³ynne sosy)
Woda gor¹ca (Makarony, Ry¿, Warzywa)
Mleko
§
S
Wolne zagêszczanie (Sosy gêste)
S
Gotowanie na rednim ogniu
¢
Gotowanie na wodzie
Gotowanie pod cinieniem po gwizdku
¢
£
Gotowanie na
wolnym ogniu
Gotowanie na wolnym
ogniu (miêso duszone)
Podgrzewanie potraw
Gotowanie
na bardzo
wolnym
ogniu
¡
Czekolada
rozpuszczona
Utrzymywanie potraw w temperaturze
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