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	<title>Кулинар &#124; Съвети в кухнята &#124; Eadvise.info &#187; вода</title>
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			<item>
		<title>Диня</title>
		<link>http://kulinar.eadvise.info/2011/09/%d0%b4%d0%b8%d0%bd%d1%8f-2/</link>
		<comments>http://kulinar.eadvise.info/2011/09/%d0%b4%d0%b8%d0%bd%d1%8f-2/#comments</comments>
		<pubDate>Wed, 21 Sep 2011 16:57:35 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Съвети]]></category>
		<category><![CDATA[вода]]></category>
		<category><![CDATA[диня]]></category>
		<category><![CDATA[семки]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=809</guid>
		<description><![CDATA[Няма сигурен признак дали една диня е узряла, но ако се съмнявате, купете само парче или помолете предварително да ви я срежат. Абсолютно точен метод за определяне зрелостта на дините не съществува.]]></description>
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		<title>ВАРЕНЕ</title>
		<link>http://kulinar.eadvise.info/2011/05/%d0%b2%d0%b0%d1%80%d0%b5%d0%bd%d0%b5/</link>
		<comments>http://kulinar.eadvise.info/2011/05/%d0%b2%d0%b0%d1%80%d0%b5%d0%bd%d0%b5/#comments</comments>
		<pubDate>Sun, 08 May 2011 07:06:05 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Топлинна (вторична) обработка на хранителните продукти]]></category>
		<category><![CDATA[автоклавиране]]></category>
		<category><![CDATA[бульон]]></category>
		<category><![CDATA[витамини]]></category>
		<category><![CDATA[вода]]></category>
		<category><![CDATA[водна пара]]></category>
		<category><![CDATA[минерални соли]]></category>
		<category><![CDATA[мляко]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=702</guid>
		<description><![CDATA[Варене в кипяща вода. Чрез поставяне на продуктите в кипяща вода не се посволява при варенето да се извличат от тях хранителните съставки, тъй като на повърхността им се образува коричка от коагулирани белтъчини.]]></description>
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		<title>РИБА</title>
		<link>http://kulinar.eadvise.info/2011/05/%d1%80%d0%b8%d0%b1%d0%b0-2/</link>
		<comments>http://kulinar.eadvise.info/2011/05/%d1%80%d0%b8%d0%b1%d0%b0-2/#comments</comments>
		<pubDate>Sun, 08 May 2011 07:02:37 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[ОБЩИ]]></category>
		<category><![CDATA[вода]]></category>
		<category><![CDATA[риба]]></category>
		<category><![CDATA[сол]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=698</guid>
		<description><![CDATA[Рибата се нарязва съобразно с приготвяното ястие и се измива под течаща вода.]]></description>
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		<title>Вода</title>
		<link>http://kulinar.eadvise.info/2011/04/%d0%b2%d0%be%d0%b4%d0%b0/</link>
		<comments>http://kulinar.eadvise.info/2011/04/%d0%b2%d0%be%d0%b4%d0%b0/#comments</comments>
		<pubDate>Wed, 27 Apr 2011 06:19:53 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[За да е по-вкусно]]></category>
		<category><![CDATA[вода]]></category>
		<category><![CDATA[минерални води]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=669</guid>
		<description><![CDATA[Не бива всеки ден да се пие един и същи вид минерална вода, освен по лекарско предписание.]]></description>
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		<title>Важно при консервирането</title>
		<link>http://kulinar.eadvise.info/2011/03/%d0%b2%d0%b0%d0%b6%d0%bd%d0%be-%d0%bf%d1%80%d0%b8-%d0%ba%d0%be%d0%bd%d1%81%d0%b5%d1%80%d0%b2%d0%b8%d1%80%d0%b0%d0%bd%d0%b5%d1%82%d0%be/</link>
		<comments>http://kulinar.eadvise.info/2011/03/%d0%b2%d0%b0%d0%b6%d0%bd%d0%be-%d0%bf%d1%80%d0%b8-%d0%ba%d0%be%d0%bd%d1%81%d0%b5%d1%80%d0%b2%d0%b8%d1%80%d0%b0%d0%bd%d0%b5%d1%82%d0%be/#comments</comments>
		<pubDate>Sun, 27 Mar 2011 18:12:13 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Консервиране]]></category>
		<category><![CDATA[буркани]]></category>
		<category><![CDATA[вода]]></category>
		<category><![CDATA[зеленчук]]></category>
		<category><![CDATA[консерви]]></category>
		<category><![CDATA[плод]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=515</guid>
		<description><![CDATA[БУРКАНИТЕ - трябва да са напълно чисти, без пукнатини и със здрав нарез на отвора.]]></description>
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		<title>Консервиране в домашни условия</title>
		<link>http://kulinar.eadvise.info/2011/03/%d0%ba%d0%be%d0%bd%d1%81%d0%b5%d1%80%d0%b2%d0%b8%d1%80%d0%b0%d0%bd%d0%b5-%d0%b2-%d0%b4%d0%be%d0%bc%d0%b0%d1%88%d0%bd%d0%b8-%d1%83%d1%81%d0%bb%d0%be%d0%b2%d0%b8%d1%8f/</link>
		<comments>http://kulinar.eadvise.info/2011/03/%d0%ba%d0%be%d0%bd%d1%81%d0%b5%d1%80%d0%b2%d0%b8%d1%80%d0%b0%d0%bd%d0%b5-%d0%b2-%d0%b4%d0%be%d0%bc%d0%b0%d1%88%d0%bd%d0%b8-%d1%83%d1%81%d0%bb%d0%be%d0%b2%d0%b8%d1%8f/#comments</comments>
		<pubDate>Sun, 27 Mar 2011 17:58:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Консервиране]]></category>
		<category><![CDATA[буркани]]></category>
		<category><![CDATA[вода]]></category>
		<category><![CDATA[капачки]]></category>
		<category><![CDATA[топлина]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=508</guid>
		<description><![CDATA[Приготвянето на консерви в специален съд с термометър е лесно и все още се практикува.]]></description>
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		<item>
		<title>Хитринки за бульоните и супите</title>
		<link>http://kulinar.eadvise.info/2011/03/%d1%85%d0%b8%d1%82%d1%80%d0%b8%d0%bd%d0%ba%d0%b8-%d0%b7%d0%b0-%d0%b1%d1%83%d0%bb%d1%8c%d0%be%d0%bd%d0%b8%d1%82%d0%b5-%d0%b8-%d1%81%d1%83%d0%bf%d0%b8%d1%82%d0%b5/</link>
		<comments>http://kulinar.eadvise.info/2011/03/%d1%85%d0%b8%d1%82%d1%80%d0%b8%d0%bd%d0%ba%d0%b8-%d0%b7%d0%b0-%d0%b1%d1%83%d0%bb%d1%8c%d0%be%d0%bd%d0%b8%d1%82%d0%b5-%d0%b8-%d1%81%d1%83%d0%bf%d0%b8%d1%82%d0%b5/#comments</comments>
		<pubDate>Sun, 27 Mar 2011 15:40:53 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[бульон]]></category>
		<category><![CDATA[вода]]></category>
		<category><![CDATA[кремсупа]]></category>
		<category><![CDATA[печка]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=392</guid>
		<description><![CDATA[Ако искате бульонът да бъде силен и хранителен, поставете месото в хладка вода.]]></description>
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