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Decades of expertise in cooking traditional dishes and preparing freeze-dried food for expeditions in Earth’s most remote locations are coming together in a Polish kitchen for a first in space cuisine.
These expert cooks are piercing pierogi, the traditional Polish dumplings, for consumption on humankind’s outpost in orbit – the International Space Station.
Pierogi, a staple of Polish home cooking, were the top choice of ESA project astronaut Sławosz Uznański-Wiśniewski for his upcoming Axiom Mission 4. For the first time, pierogi will travel to space.
“I wanted a truly Polish menu that I could share with my fellow astronauts. Food brings psychological comfort, and I instantly thought it would be worth taking some Polish delicacies into orbit,” says Sławosz.
Although he likes to makes pierogi himself, this time he needed help. The Polish astronaut, who will be conducting over a dozen technological and scientific experiments during the Ignis mission, met an unexpected challenge with his beloved pierogi.
Renowned Polish chef Mateusz Gessler took charge of crafting the menu. “At first, I thought I could pack prepared food in cans and jars, but the strict baggage allowance for astronauts made that impossible. Then I learned about the advantages of freeze-drying,” admits Mateusz.
The freeze-drying process completely removes any water from food while preserving food’s properties and structure for years. However, the first pierogi batches kept bursting. Working alongside Polish family business LYOFOOD, the team eventually mastered the technique and to stop pierogi from exploding, they made small holes in them, one by one.
Check the whole Ignis menu and learn more about the dos and don’ts for space food in the article Pierogi in space.
Credits: LYOFOOD
A less complicated version of the traditional Polish Christmas Eve meal, eaten on Christmas Day since our family switches the two around.
Second straight year not doing the traditional Hunter’s Stew. Last year I did Borscht, this year I am doing something I have done before, something that is very ingrained in me. I call it De-constructed Hnnter’s Stew, because that is mostly what it is but what it really is is a traditional Polish meal that we had on Christmas Eve for many years. Then I started doing it myself and ultimatley turned it into Hunter’s Stew. Typically our meal consisted of Polish staples like kielbasa, pierogies, kapusta, and golabki. Other additions included ham, meatballs, city chicken, and I think cottage cheese and cucumber salad made some appearances. I don’t do golabki or pierogies, thankfully my mom just happened to order some from somewhere for me. Of course, there needs to be an appropriate appetizer so I opted for - Polish Roses, you can’s argue much against cream cheese and green onion wrapped in Polish ham and cut into bite-sized snacks.
So, this is the menu I ended up with:
CITY CHICKEN
SMOKED KIELBASA
FRESH KIELBASA
KAPUSTA
PIEROGI
GOLABKI
COTTAGE CHEESE & CUCUMBER
POLISH ROSES
I ain't lost, no matter who wants to make me out to be that way or who wants to believe that I am.
