Food is an energy-intensive game, whether we are talking about industrial production and processing or cooking at home. Or, of course, intermediate stages such as a professional production kitchen. It’s worth taking a look at our kitchen energy consumption and how we can reduce it.
And not so much in the kitchen itself, because a lot has already been written about that and often not very practical advice (replace all equipment with energy-efficient, great advice, but with what money?), but about the cooking process itself.

If you don’t like fries, you are a bad person living against nature.
Seriously
Maybe you are a cyborg according to the prophecy of Bogdan Mielnik from Antrovis (one of two contemporary Polish sects, associated with several unexplained deaths of followers).
Why do we like fries?
Have you ever wondered why we like fries

A device into which you, sir, throw flour, water, and yeast, and take out bread.
It is not a must-have in the kitchen.
But it has a double use. If I were to buy a bread maker again now, this is what I would pay attention to. To that second use

That, unless you hijacked an Italian truck, you have no eating.
From Perugia, in central Italy, last week, a truck full of Kit Kats set off. Destination Poland. Along the way, supplying successive countries. And it disappeared!
Interestingly, according to the official statement from Nestle, it is not known where the truck disappeared.
I'm asking more than stating here, but do such vehicles probably have GPS trackers and are monitored by logistics in real time?
Did someone decide

Why is a scale in the kitchen so very important?
For the same reason, I usually give recipe quantities in net grams.
Because tell me:
How much is one cup? And how much is one tablespoon? And have any of you checked whether the cup you measure with and the spoon you measure with actually have what you think they have, that is, 250 ml and 10 ml?
And in the case of loose products, for example, spices, when we talk about adding a teaspoon or a tablespoon, do we mean completely level or a bit heaped?

Cooking starts long before you chop the vegetables.
It’s worth making that process easier, optimizing it — to make your life and cooking simpler.
Simpler, not more complicated, so if any step feels unnecessary to you, just skip it. This is just a framework to help you out.

One of those conveniences, one of those devices without which, after some time, you wonder how you ever lived.

Unless you practice zen while kneading dough for 20 minutes. But, quoting a classic, for that you need a lot of phlegm in you — and “in me there’s nothing but fury.”

If you make dough, bread, angel wings (faworki), or anything that needs long kneading, a planetary mixer is something you need.

If you’re not a Buddhist — and specifically not from the Tibetan tradition — you probably don’t know this, but Fat Thursday (the Polish pre-Lenten feast day of indulgent sweets and fried pastries) always falls about a week before the Tibetan New Year, Losar, which this year lands on February 18. We’re already slowly getting ready here, because it’s one of the biggest holidays in our tradition — essentially an entire carnival season.

I was so focused on Losar that it only hit me yesterday that it’s Fat Thursday — so maybe I should share a recipe for the occasion.