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	<title>Кулинар &#124; Съвети в кухнята &#124; Eadvise.info &#187; гъби</title>
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		<title>Зеленчуци</title>
		<link>http://kulinar.eadvise.info/2011/10/%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8/</link>
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		<pubDate>Sun, 02 Oct 2011 05:38:37 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[ОБЩИ]]></category>
		<category><![CDATA[гъби]]></category>
		<category><![CDATA[Зеленчуци]]></category>
		<category><![CDATA[сурови картофи]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=813</guid>
		<description><![CDATA[За да не се развари и да стой тестен, оризът предварителносе запържва няколко минути.
Оризът става по-вкусен, ако му се прибави повече мазнина.]]></description>
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		<title>ПЛАКИИ</title>
		<link>http://kulinar.eadvise.info/2011/05/%d0%bf%d0%bb%d0%b0%d0%ba%d0%b8%d0%b8/</link>
		<comments>http://kulinar.eadvise.info/2011/05/%d0%bf%d0%bb%d0%b0%d0%ba%d0%b8%d0%b8/#comments</comments>
		<pubDate>Sun, 15 May 2011 07:50:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Топлинна (вторична) обработка на хранителните продукти]]></category>
		<category><![CDATA[гъби]]></category>
		<category><![CDATA[зелен фасул]]></category>
		<category><![CDATA[картофи]]></category>
		<category><![CDATA[лимонов сок]]></category>
		<category><![CDATA[оцет]]></category>
		<category><![CDATA[тиквички]]></category>
		<category><![CDATA[фасул]]></category>
		<category><![CDATA[целина]]></category>
		<category><![CDATA[черен пипер]]></category>
		<category><![CDATA[чесън]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=730</guid>
		<description><![CDATA[В миналото плакии са били приготвяни най-много през лятото, понеже се консумират хладки, а оцетът, солта и чесънът ги правят подходящи за летните горещини.]]></description>
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		<title>КАШИ</title>
		<link>http://kulinar.eadvise.info/2011/05/%d0%ba%d0%b0%d1%88%d0%b8/</link>
		<comments>http://kulinar.eadvise.info/2011/05/%d0%ba%d0%b0%d1%88%d0%b8/#comments</comments>
		<pubDate>Sun, 08 May 2011 07:21:40 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Топлинна (вторична) обработка на хранителните продукти]]></category>
		<category><![CDATA[брашно]]></category>
		<category><![CDATA[гъби]]></category>
		<category><![CDATA[Зеленчуци]]></category>
		<category><![CDATA[лимонов сок]]></category>
		<category><![CDATA[мазнина]]></category>
		<category><![CDATA[месо]]></category>
		<category><![CDATA[млечните каши]]></category>
		<category><![CDATA[мляко]]></category>
		<category><![CDATA[оцет]]></category>
		<category><![CDATA[Подправки]]></category>
		<category><![CDATA[сирене]]></category>
		<category><![CDATA[чеснов лук]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=714</guid>
		<description><![CDATA[Важно условие за добрите хранителни и вкусови качества на кашите е брашното при запържването му да не прегори, а разреждането му с течност да става постепенно и при непрекъснато разбъркване.]]></description>
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		<title>ЗАДУШАВАНЕ</title>
		<link>http://kulinar.eadvise.info/2011/05/%d0%b7%d0%b0%d0%b4%d1%83%d1%88%d0%b0%d0%b2%d0%b0%d0%bd%d0%b5/</link>
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		<pubDate>Sun, 08 May 2011 07:08:46 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Топлинна (вторична) обработка на хранителните продукти]]></category>
		<category><![CDATA[бахр]]></category>
		<category><![CDATA[бульон]]></category>
		<category><![CDATA[вино]]></category>
		<category><![CDATA[гъби]]></category>
		<category><![CDATA[дивеч]]></category>
		<category><![CDATA[запържване]]></category>
		<category><![CDATA[Зеленчуци]]></category>
		<category><![CDATA[Начукване]]></category>
		<category><![CDATA[плодове]]></category>
		<category><![CDATA[птици]]></category>
		<category><![CDATA[стари животни]]></category>
		<category><![CDATA[черен пипер и дафинов лист]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=704</guid>
		<description><![CDATA[Продуктите, поставени в съд, който се затваря добре, се задушават на слаб огън, като към тях се прибавят мазнина и малко количество вода.]]></description>
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		<title>МАЗНИНА</title>
		<link>http://kulinar.eadvise.info/2011/04/%d0%bc%d0%b0%d0%b7%d0%bd%d0%b8%d0%bd%d0%b0/</link>
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		<pubDate>Sun, 10 Apr 2011 07:48:58 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[агнешко месо]]></category>
		<category><![CDATA[гъби]]></category>
		<category><![CDATA[задушени зеленчуци]]></category>
		<category><![CDATA[краве масло]]></category>
		<category><![CDATA[мас]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=620</guid>
		<description><![CDATA[Когато пържите, ако се случи да се запали мазнината, веднага похлупете тигана с капак.]]></description>
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		<title>Гъби</title>
		<link>http://kulinar.eadvise.info/2011/04/%d0%b3%d1%8a%d0%b1%d0%b8/</link>
		<comments>http://kulinar.eadvise.info/2011/04/%d0%b3%d1%8a%d0%b1%d0%b8/#comments</comments>
		<pubDate>Sun, 10 Apr 2011 07:18:37 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[гъби]]></category>
		<category><![CDATA[месо]]></category>
		<category><![CDATA[печурки]]></category>
		<category><![CDATA[сметана]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=584</guid>
		<description><![CDATA[За пресните печурки - вкусът на печурките, ако са приготвени правилно, малко се различава от този на белите гъби. Отначало ги изтрийте с влажна кърпа, за да ги изчистите от пръстта]]></description>
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		</item>
		<item>
		<title>Тайните при зеленчуците</title>
		<link>http://kulinar.eadvise.info/2011/03/%d1%82%d0%b0%d0%b9%d0%bd%d0%b8%d1%82%d0%b5-%d0%bf%d1%80%d0%b8-%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8%d1%82%d0%b5/</link>
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		<pubDate>Sun, 27 Mar 2011 15:54:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[гъби]]></category>
		<category><![CDATA[Любопитно]]></category>
		<category><![CDATA[червено цвекло]]></category>

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		<description><![CDATA[Зеленчуците трябва да се измият основно преди употреба.]]></description>
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