Whois & Analysis for contentednesscooking.com

Veganism is both the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals.

A follower of either the diet or the philosophy is known as a vegan (pronounced).

A gluten-free diet (GFD) is a diet that strictly excludes gluten, a mixture of proteins found in wheat and related grains, including barley, rye, oat, and all their species and hybrids (such as spelt, kamut, and triticale).

The inclusion of oats in a gluten-free diet remains controversial.

Oat toxicity in people with gluten-related disorders depends on the oat cultivar consumed because the immunoreactivities of toxic prolamins are different among oat varieties.

Furthermore, oats are frequently cross-contaminated with other gluten-containing cereals.

Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat.

Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends.

The ways or types of cooking also depend on the skill and type of training an individual cook has.

Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments.

Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice.

Umami, or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).

It has been described as brothy or meaty.

Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland.

Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history.

Polish cuisine shares many similarities with other Slavic countries, especially Czech, Slovak, Russian and Ukrainian.

It has also been widely influenced by other Central European cuisines, namely German, Austrian and Hungarian cuisines as well as Jewish, French, Turkish and Italian culinary traditions.

It is rich in meat, especially pork, chicken and beef (depending on the region), winter vegetables (cabbage in the dish bigos), spices, and herbs.

It is also characteristic in its use of various kinds of noodles the most notable of which are kluski as well as cereals (grains) such as kasha (from the Polish word kasza).

Generally speaking, Polish cuisine is hearty and uses a lot of cream and eggs.

The traditional dishes are often demanding in preparation.

Many Poles allow themselves a generous amount of time to serve and enjoy their festive meals, especially Christmas eve dinner (Wigilia) or Easter breakfast which could take a number of days to prepare in their entirety.