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ryby",{"src":80,"source":17,"license":18,"ai":19},"\u002Fimages\u002Fua\u002Fzapechenyi-hek\u002Fhero.webp",{"path":82,"title":83,"category":49,"totalTime":84,"heroImage":85},"\u002Fnalesniki-z-miesem","Naleśniki z mięsem: po co dodawać 50 ml wody do farszu","PT1H15M",{"src":86,"source":17,"license":18,"ai":19},"\u002Fimages\u002Fua\u002Fnalysnyky-z-miasom\u002Fhero.webp",{"path":88,"title":89,"category":36,"totalTime":90,"heroImage":91},"\u002Fnalesniki","Cienkie naleśniki na mleku bez grudek: sekret tkwi w połowie mleka","PT1H5M",{"src":92,"source":17,"license":18,"ai":19},"\u002Fimages\u002Fua\u002Fmlyntsi-na-moloci\u002Fhero.webp",{"path":94,"title":95,"category":36,"totalTime":56,"heroImage":96},"\u002Fplacki-ziemniaczane","Placki ziemniaczane, które nie ciemnieją: zetrzyj cebulę razem z ziemniakami",{"src":97,"source":17,"license":18,"ai":19},"\u002Fimages\u002Fua\u002Fderuny\u002Fhero.webp",{"path":99,"title":100,"category":49,"totalTime":101,"heroImage":102},"\u002Fpulpety-w-sosie-pomidorowym","Pulpety w sosie pomidorowym: dlaczego ryż gotuje się tylko do połowy","PT1H20M",{"src":103,"source":17,"license":18,"ai":19},"\u002Fimages\u002Fua\u002Ftefteli-v-tomatnomu-sousi\u002Fhero.webp",{"path":105,"title":106,"category":36,"totalTime":107,"heroImage":108},"\u002Fracuchy","Dlaczego racuchy na kefirze nie opadają: po odpoczynku ciasta już się nie miesza","PT50M",{"src":109,"source":17,"license":18,"ai":19},"\u002Fimages\u002Fua\u002Foladky-na-kefiri\u002Fhero.webp",{"path":111,"title":112,"category":13,"totalTime":113,"heroImage":114},"\u002Frosol-z-makaronem","Jak nie rozgotować makaronu w rosole? Wrzuć go na ostatnie 5–7 minut","PT1H30M",{"src":115,"source":17,"license":18,"ai":19},"\u002Fimages\u002Fua\u002Fkuriachyi-sup-z-lokshynoyu\u002Fhero.webp",{"path":117,"title":118,"category":23,"totalTime":113,"heroImage":119},"\u002Fsalatka-z-kurczakiem-i-ananasem","Sałatka z kurczakiem i ananasem: pierś stygnie w wywarze i zostaje soczysta",{"src":120,"source":17,"license":18,"ai":19},"\u002Fimages\u002Fua\u002Fz-kurkoyu-i-ananasom\u002Fhero.webp",{"path":122,"title":123,"category":23,"totalTime":68,"heroImage":124},"\u002Fsalatka-z-tunczykiem","Sałatka z tuńczykiem i jajkiem: dlaczego tuńczyka rozdziela się widelcem",{"src":125,"source":17,"license":18,"ai":19},"\u002Fimages\u002Fua\u002Fz-tuntsem\u002Fhero.webp",{"path":127,"title":128,"category":23,"totalTime":113,"heroImage":129},"\u002Fsalatka-z-wedzonym-kurczakiem-i-pieczarkami","Sałatka z wędzonym kurczakiem: dlaczego pieczarki smażymy na złoto",{"src":130,"source":17,"license":18,"ai":19},"\u002Fimages\u002Fua\u002Fz-kopchenoyu-kurkoyu-i-hrybamy\u002Fhero.webp",{"path":132,"title":133,"category":23,"totalTime":134,"heroImage":135},"\u002Fsledz-pod-pierzynka","Śledź pod pierzynką z równymi warstwami: sekret w odciśniętym buraku","PT4H30M",{"src":136,"source":17,"license":18,"ai":19},"\u002Fimages\u002Fua\u002Fshuba\u002Fhero.webp",{"path":138,"title":139,"category":23,"totalTime":140,"heroImage":141},"\u002Fsurowka-z-kapusty-i-marchewki","Surówka z kapusty i marchewki: cały sekret to 3 minuty ugniatania rękami","PT30M",null,{"path":143,"title":144,"category":36,"totalTime":145,"heroImage":146},"\u002Fsyrniki","Syrniki, które trzymają kształt: tylko 60 g mąki na 500 g twarogu","PT40M",{"src":147,"source":17,"license":18,"ai":19},"\u002Fimages\u002Fua\u002Fsyrnyky\u002Fhero.webp",{"path":149,"title":150,"category":49,"totalTime":151,"heroImage":152},"\u002Fwatrobka-drobiowa-w-smietanie","Dlaczego wątróbka w śmietanie bywa gorzka i jak tego uniknąć","PT45M",{"src":153,"source":17,"license":18,"ai":19},"\u002Fimages\u002Fua\u002Fpechinka-v-smetani\u002Fhero.webp",{"path":155,"title":156,"category":36,"totalTime":113,"heroImage":157},"\u002Fzapiekanka-z-twarogu","Dlaczego kasza manna potrzebuje 20 minut spokoju przed piekarnikiem",{"src":158,"source":17,"license":18,"ai":19},"\u002Fimages\u002Fua\u002Fzapikanka-z-syru\u002Fhero.webp",{"path":160,"title":161,"category":49,"totalTime":113,"heroImage":162},"\u002Fzrazy-ziemniaczane-z-miesem","Dlaczego mięso do zrazów ziemniaczanych smaży się jeszcze przed lepieniem",{"src":163,"source":17,"license":18,"ai":19},"\u002Fimages\u002Fua\u002Fzrazy-kartopliani\u002Fhero.webp",{"path":165,"title":166,"category":13,"totalTime":151,"heroImage":167},"\u002Fzupa-grzybowa","Dlaczego pieczarki do zupy najpierw smaży się na rumiano",{"src":168,"source":17,"license":18,"ai":19},"\u002Fimages\u002Fua\u002Fhrybnyi-sup\u002Fhero.webp",{"path":170,"title":171,"category":13,"totalTime":172,"heroImage":173},"\u002Fzupa-jarzynowa","Zupa jarzynowa bez mięsa: dlaczego ziemniaki gotuje się 10 minut przed resztą","PT1H",{"src":174,"source":17,"license":18,"ai":19},"\u002Fimages\u002Fua\u002Fovochevyi-sup\u002Fhero.webp",1791561752837]