"American Culinary" is my (Anna Czerwińska) blog about food, the history of dishes and the entire American entourage that accompanies them ... I will talk about the home kitchen ... about what I read, heard, tried and done. Something delighted me, something surprised, something else enchanted with taste ...

Because the flavors of America are different ... Official, like all over the world, so bitter, sweet, salty, sour, umami (it's called broth or meat). There are also conventional flavors of spicy, spicy, corporate, home-made, addictive, and ... delicious. Without delicious flavors, suited to individual tastes, there would be no ethnic cuisine, thousands of recipes for this "something" that makes our palates and noses happy, there would be no poetry of flavors, fragrance symphonies, and ... a fragrant meat smelling the fire ... umami. A sweet and sour taste, so popular in the kitchen American-Thai and not only ...And a sweet-salty taste, like caramel with sea salt, which was not suggested in America at all, despite the huge acceptance, and ... in France in 1977 by one of the most talented French confectioners - Henri Le Roux.

A flavor composition of Barbecue sauce ... and Worcester sauce (I love to pickles) ...

Ketchup...

Tabasco...

Pumpkin cake...

Fruit pies ...

Brownie...Seafood...

The list is large ... I invite you to a common culinary adventure.

Miło Cię widzieć! Zapraszam do amerykańskiej kuchni, smacznej, pachnącej, ciekawej...

KONTAKT

amerykanskie.kulinaria@gmail.com