General fitness, health and nutrition · Public discussion

Czech Food

Started by Videos 4 Sale · · Last activity · 2 posts · 464 views

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General fitness, health and nutrition
Published
6 April 2004
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6 April 2004
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Videos 4 Sale
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  1. I recently went to the Czech Republic to visit my relatives
    and they cooked us a trad Czech food. One thing that was
    ever so tatsty was the roast pork. The best way to have your
    roast pork (belly is best) is cooked on a low heat for 4-5
    hours. You will need to cover the pork in Carroway seeds.
    Depending on the size of the pork. When cooking make sure
    there is about 1/2 - 1 cm of water at the bottom of the pan.
    You will need to top the water up as this stops the pork
    from drying out. Remember to turn the pork constatntly. Once
    done your pork will be nice and strinky and soft. Serve with
    dumplings.

  2. "Videos 4 Sale" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:

    I recently went to the Czech Republic to visit my
    relatives and they cooked us a trad Czech food. One thing
    that was ever so tatsty was the roast pork. The best way
    to have your roast pork (belly is best) is cooked on a low
    heat for 4-5 hours. You will need to cover the pork in
    Carroway seeds. Depending on the size of the pork. When
    cooking make sure there is about 1/2 - 1 cm of water at
    the bottom of the pan. You will need to top the water up
    as this stops the pork from drying out. Remember to turn
    the pork constatntly. Once done your pork will be nice and
    strinky and soft. Serve with dumplings.

    Being Czech, I grew up eating brazed pork server over yeast
    raised dumplings. It is hard to duplicate now since pork is
    so lean and is often injected with water.

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