WIkipedia says: In the sausage industry the nitrites and nitrates are pre-formulated into a product called Prague powder #1 and Prague powder #2. Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride and is used for the preparation of all cured meats and sausages other than the dry type. Prague powder #2 contains 1 ounce of sodium nitrite and 0.64 ounces sodium nitrate per pound of finished product (the remaining 14.36 ounces is sodium chloride) and is used for the preparation of Cured dry sausages. Prague powder #2 should never be used on any product that will be fried at high temperature (eg. bacon) because of the formation of nitrosamines.
baking soda i think.......... Yeah right... It's probably still "Prague Powder," there's #1 and #2 however, one being nitrite, and two being nitrate, nitrate being for dried sausages primarily, nitrite is for things like ham/bacon and cold smoked meats.
prague powder and sodium phosphate
From Frankfurt to Prague it is 1 hour by plane.
In Prague are more hotels than just 1
The address of the New Prague Historical Society is: 125 1/2 Main St W, New Prague, MN 56071
You can measure almost any liquid or powder in millilitres.
3 1/2
It would be close to 2 cups. You should measure weight when baking! Cups is a measure of volume. Pounds is a measure of weight and mass. You can not directly convert the two.
Prague (UTC+1/UTC+2) is always one hour ahead of Dublin (UTC+0/UTC+1).
Not Your Average Travel Guide - 2006 Prague 1-12 was released on: USA: 2006
I think so Tesco, Narodini 26, New Town, Prague 1. TeL 00420222003111