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	<title>Кулинар &#124; Съвети в кухнята &#124; Eadvise.info &#187; Кулинарни тайни</title>
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		<title>Тайни за морски дарове</title>
		<link>http://kulinar.eadvise.info/2011/09/%d1%82%d0%b0%d0%b9%d0%bd%d0%b8-%d0%b7%d0%b0-%d0%bc%d0%be%d1%80%d1%81%d0%ba%d0%b8-%d0%b4%d0%b0%d1%80%d0%be%d0%b2%d0%b5/</link>
		<comments>http://kulinar.eadvise.info/2011/09/%d1%82%d0%b0%d0%b9%d0%bd%d0%b8-%d0%b7%d0%b0-%d0%bc%d0%be%d1%80%d1%81%d0%ba%d0%b8-%d0%b4%d0%b0%d1%80%d0%be%d0%b2%d0%b5/#comments</comments>
		<pubDate>Fri, 02 Sep 2011 08:36:37 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[витамин В12]]></category>
		<category><![CDATA[желязо]]></category>
		<category><![CDATA[метионин]]></category>
		<category><![CDATA[селен]]></category>
		<category><![CDATA[тирозин]]></category>
		<category><![CDATA[триптофан]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=805</guid>
		<description><![CDATA[Хайверът е богат на витамин В5, рибофлавин и цинк. Хайверът, освен признат деликатес, е и много вкусен и полезен.]]></description>
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		<item>
		<title>Кулинарни хватки VII &#8211; за месото</title>
		<link>http://kulinar.eadvise.info/2011/04/%d0%ba%d1%83%d0%bb%d0%b8%d0%bd%d0%b0%d1%80%d0%bd%d0%b8-%d1%85%d0%b2%d0%b0%d1%82%d0%ba%d0%b8-vii-%d0%b7%d0%b0-%d0%bc%d0%b5%d1%81%d0%be%d1%82%d0%be/</link>
		<comments>http://kulinar.eadvise.info/2011/04/%d0%ba%d1%83%d0%bb%d0%b8%d0%bd%d0%b0%d1%80%d0%bd%d0%b8-%d1%85%d0%b2%d0%b0%d1%82%d0%ba%d0%b8-vii-%d0%b7%d0%b0-%d0%bc%d0%b5%d1%81%d0%be%d1%82%d0%be/#comments</comments>
		<pubDate>Wed, 27 Apr 2011 06:13:15 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[месо]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=665</guid>
		<description><![CDATA[Месото от стари животни залейте за 15 минути с 2-3 лъжици ракия или друг алкохол. Така то става меко и сочно и се сварява по-бързо.]]></description>
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		<item>
		<title>Кулинарни хватки VI &#8211; Боб</title>
		<link>http://kulinar.eadvise.info/2011/04/%d0%ba%d1%83%d0%bb%d0%b8%d0%bd%d0%b0%d1%80%d0%bd%d0%b8-%d1%85%d0%b2%d0%b0%d1%82%d0%ba%d0%b8-vi-%d0%b1%d0%be%d0%b1/</link>
		<comments>http://kulinar.eadvise.info/2011/04/%d0%ba%d1%83%d0%bb%d0%b8%d0%bd%d0%b0%d1%80%d0%bd%d0%b8-%d1%85%d0%b2%d0%b0%d1%82%d0%ba%d0%b8-vi-%d0%b1%d0%be%d0%b1/#comments</comments>
		<pubDate>Wed, 27 Apr 2011 06:12:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[боб]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=663</guid>
		<description><![CDATA[Бобът е вкусен както топъл, така и студен, на салата. Предвиждайте 50 - ­60 г боб за порция.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Кулинарни хватки V &#8211; фасулът</title>
		<link>http://kulinar.eadvise.info/2011/04/%d0%ba%d1%83%d0%bb%d0%b8%d0%bd%d0%b0%d1%80%d0%bd%d0%b8-%d1%85%d0%b2%d0%b0%d1%82%d0%ba%d0%b8-v-%d1%84%d0%b0%d1%81%d1%83%d0%bb%d1%8a%d1%82/</link>
		<comments>http://kulinar.eadvise.info/2011/04/%d0%ba%d1%83%d0%bb%d0%b8%d0%bd%d0%b0%d1%80%d0%bd%d0%b8-%d1%85%d0%b2%d0%b0%d1%82%d0%ba%d0%b8-v-%d1%84%d0%b0%d1%81%d1%83%d0%bb%d1%8a%d1%82/#comments</comments>
		<pubDate>Wed, 27 Apr 2011 06:11:36 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[фасул]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=661</guid>
		<description><![CDATA[Фасулът ще стане по - вкусен , ако след завирането му изхвърлите останалата течност , залеете го със студена вода и добавите 2 - 3 супен лъжици олио.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Кулинарни хватки IV</title>
		<link>http://kulinar.eadvise.info/2011/04/%d0%ba%d1%83%d0%bb%d0%b8%d0%bd%d0%b0%d1%80%d0%bd%d0%b8-%d1%85%d0%b2%d0%b0%d1%82%d0%ba%d0%b8-iv/</link>
		<comments>http://kulinar.eadvise.info/2011/04/%d0%ba%d1%83%d0%bb%d0%b8%d0%bd%d0%b0%d1%80%d0%bd%d0%b8-%d1%85%d0%b2%d0%b0%d1%82%d0%ba%d0%b8-iv/#comments</comments>
		<pubDate>Wed, 27 Apr 2011 06:10:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[извара]]></category>
		<category><![CDATA[ИЗСЪХНАЛО СИРЕНЕ]]></category>
		<category><![CDATA[сирене]]></category>
		<category><![CDATA[сметана]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=659</guid>
		<description><![CDATA[СИРЕНЕТО се запазва дълго време свежо,ако върху него се поставят няколко бучки захар и се поставят в затворен с похлупак съд.]]></description>
		<wfw:commentRss>http://kulinar.eadvise.info/2011/04/%d0%ba%d1%83%d0%bb%d0%b8%d0%bd%d0%b0%d1%80%d0%bd%d0%b8-%d1%85%d0%b2%d0%b0%d1%82%d0%ba%d0%b8-iv/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Кулинарни хватки III</title>
		<link>http://kulinar.eadvise.info/2011/04/%d0%ba%d1%83%d0%bb%d0%b8%d0%bd%d0%b0%d1%80%d0%bd%d0%b8-%d1%85%d0%b2%d0%b0%d1%82%d0%ba%d0%b8-iii/</link>
		<comments>http://kulinar.eadvise.info/2011/04/%d0%ba%d1%83%d0%bb%d0%b8%d0%bd%d0%b0%d1%80%d0%bd%d0%b8-%d1%85%d0%b2%d0%b0%d1%82%d0%ba%d0%b8-iii/#comments</comments>
		<pubDate>Wed, 27 Apr 2011 06:07:27 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[белтък]]></category>
		<category><![CDATA[КОНСЕРВИРАНЕ НА ЯЙЦАТА]]></category>
		<category><![CDATA[МИРИЗМАТА НА ТИНЯ ОТ РИБАТА]]></category>
		<category><![CDATA[ПРЯСНО ЗАМРАЗЕНА РИБА]]></category>
		<category><![CDATA[яйца]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=656</guid>
		<description><![CDATA[МИРИЗМАТА НА ТИНЯ ОТ РИБАТА се премахва,ако рибата се прмие със студен разтвор на готварска сол(5-10%)или пък един час преди готвене се накисне във вода с оцет(2 супени лъжици на литър вода).]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Kулинарни хватки II</title>
		<link>http://kulinar.eadvise.info/2011/04/k%d1%83%d0%bb%d0%b8%d0%bd%d0%b0%d1%80%d0%bd%d0%b8-%d1%85%d0%b2%d0%b0%d1%82%d0%ba%d0%b8-ii/</link>
		<comments>http://kulinar.eadvise.info/2011/04/k%d1%83%d0%bb%d0%b8%d0%bd%d0%b0%d1%80%d0%bd%d0%b8-%d1%85%d0%b2%d0%b0%d1%82%d0%ba%d0%b8-ii/#comments</comments>
		<pubDate>Wed, 27 Apr 2011 06:05:15 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[КОКОШКА]]></category>
		<category><![CDATA[МЕРЛУЗА]]></category>
		<category><![CDATA[месо]]></category>
		<category><![CDATA[ПРЯСНА РИБА]]></category>
		<category><![CDATA[риба]]></category>
		<category><![CDATA[РИБА С ЛЮСПИ]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=654</guid>
		<description><![CDATA[Ако сте се сдобили с по-голяма КОКОШКА или повече МЕСО, които няма да сготвите наведнъж, разфасовайте ги на части, колкото за едно готвене и плътно затворени в найлонови кесии ги приберете в камерата на хладилника. По същият начин съхранявайте и риба. Това предпазва продуктите от излишни размразявания, а камерата &#8211; от неприятния дъх, който могат [...]]]></description>
		<wfw:commentRss>http://kulinar.eadvise.info/2011/04/k%d1%83%d0%bb%d0%b8%d0%bd%d0%b0%d1%80%d0%bd%d0%b8-%d1%85%d0%b2%d0%b0%d1%82%d0%ba%d0%b8-ii/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Kулинарни хватки</title>
		<link>http://kulinar.eadvise.info/2011/04/k%d1%83%d0%bb%d0%b8%d0%bd%d0%b0%d1%80%d0%bd%d0%b8-%d1%85%d0%b2%d0%b0%d1%82%d0%ba%d0%b8/</link>
		<comments>http://kulinar.eadvise.info/2011/04/k%d1%83%d0%bb%d0%b8%d0%bd%d0%b0%d1%80%d0%bd%d0%b8-%d1%85%d0%b2%d0%b0%d1%82%d0%ba%d0%b8/#comments</comments>
		<pubDate>Wed, 27 Apr 2011 06:04:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[РАЗМРАЗЕНО МЕСО]]></category>
		<category><![CDATA[РЯЗАНЕТО НА МЕСО]]></category>
		<category><![CDATA[СКУБАНЕТО НА ПТИЦИ]]></category>
		<category><![CDATA[СТАРО ГОВЕЖДО МЕСО]]></category>
		<category><![CDATA[СУРОВОТО МЕСО]]></category>
		<category><![CDATA[черен дроб]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=652</guid>
		<description><![CDATA[ЗАМРАЗЕНОТО МЕСО не се мие с топла вода. Оставете го да се размрази на стайна температура, измийте го преди да го нарежете.]]></description>
		<wfw:commentRss>http://kulinar.eadvise.info/2011/04/k%d1%83%d0%bb%d0%b8%d0%bd%d0%b0%d1%80%d0%bd%d0%b8-%d1%85%d0%b2%d0%b0%d1%82%d0%ba%d0%b8/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Полезни тайни</title>
		<link>http://kulinar.eadvise.info/2011/04/%d0%bf%d0%be%d0%bb%d0%b5%d0%b7%d0%bd%d0%b8-%d1%82%d0%b0%d0%b9%d0%bd%d0%b8/</link>
		<comments>http://kulinar.eadvise.info/2011/04/%d0%bf%d0%be%d0%bb%d0%b5%d0%b7%d0%bd%d0%b8-%d1%82%d0%b0%d0%b9%d0%bd%d0%b8/#comments</comments>
		<pubDate>Sun, 10 Apr 2011 07:54:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[лук]]></category>
		<category><![CDATA[сладкиши]]></category>
		<category><![CDATA[хляб]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=632</guid>
		<description><![CDATA[В загорялото ястие сложете кора хляб или филийка лук (ако ястието позволява това). ]]></description>
		<wfw:commentRss>http://kulinar.eadvise.info/2011/04/%d0%bf%d0%be%d0%bb%d0%b5%d0%b7%d0%bd%d0%b8-%d1%82%d0%b0%d0%b9%d0%bd%d0%b8/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Пържени сладкиши</title>
		<link>http://kulinar.eadvise.info/2011/04/%d0%bf%d1%8a%d1%80%d0%b6%d0%b5%d0%bd%d0%b8-%d1%81%d0%bb%d0%b0%d0%b4%d0%ba%d0%b8%d1%88%d0%b8/</link>
		<comments>http://kulinar.eadvise.info/2011/04/%d0%bf%d1%8a%d1%80%d0%b6%d0%b5%d0%bd%d0%b8-%d1%81%d0%bb%d0%b0%d0%b4%d0%ba%d0%b8%d1%88%d0%b8/#comments</comments>
		<pubDate>Sun, 10 Apr 2011 07:52:59 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[бухти]]></category>
		<category><![CDATA[коняк]]></category>
		<category><![CDATA[ликьор]]></category>
		<category><![CDATA[Мекици]]></category>
		<category><![CDATA[Палачинки]]></category>
		<category><![CDATA[ром]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=630</guid>
		<description><![CDATA[Палачинките ще се изпържат по-бързо, ако палачинковата смес се остави за 1 час, преди да се използва.]]></description>
		<wfw:commentRss>http://kulinar.eadvise.info/2011/04/%d0%bf%d1%8a%d1%80%d0%b6%d0%b5%d0%bd%d0%b8-%d1%81%d0%bb%d0%b0%d0%b4%d0%ba%d0%b8%d1%88%d0%b8/feed/</wfw:commentRss>
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