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	<title>Кулинар &#124; Съвети в кухнята &#124; Eadvise.info &#187; месо</title>
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	<description>kulinar.eadvise.info</description>
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		<title>РАЗМРАЗЯВАНЕ НА МЕСО</title>
		<link>http://kulinar.eadvise.info/2011/06/%d1%80%d0%b0%d0%b7%d0%bc%d1%80%d0%b0%d0%b7%d1%8f%d0%b2%d0%b0%d0%bd%d0%b5-%d0%bd%d0%b0-%d0%bc%d0%b5%d1%81%d0%be/</link>
		<comments>http://kulinar.eadvise.info/2011/06/%d1%80%d0%b0%d0%b7%d0%bc%d1%80%d0%b0%d0%b7%d1%8f%d0%b2%d0%b0%d0%bd%d0%b5-%d0%bd%d0%b0-%d0%bc%d0%b5%d1%81%d0%be/#comments</comments>
		<pubDate>Fri, 10 Jun 2011 11:39:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[РАЗМРАЗЯВАНЕ]]></category>
		<category><![CDATA[котлети]]></category>
		<category><![CDATA[месо]]></category>
		<category><![CDATA[ребърца]]></category>
		<category><![CDATA[стекове]]></category>
		<category><![CDATA[хладилник]]></category>
		<category><![CDATA[шницели]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=748</guid>
		<description><![CDATA[Най - добре се размразява месото,когато се постави в хладилник.]]></description>
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		<item>
		<title>КАПАМА</title>
		<link>http://kulinar.eadvise.info/2011/05/%d0%ba%d0%b0%d0%bf%d0%b0%d0%bc%d0%b0/</link>
		<comments>http://kulinar.eadvise.info/2011/05/%d0%ba%d0%b0%d0%bf%d0%b0%d0%bc%d0%b0/#comments</comments>
		<pubDate>Fri, 20 May 2011 14:19:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Топлинна (вторична) обработка на хранителните продукти]]></category>
		<category><![CDATA[ароматни пролетни треви]]></category>
		<category><![CDATA[българска кухня]]></category>
		<category><![CDATA[Домати]]></category>
		<category><![CDATA[лук]]></category>
		<category><![CDATA[месо]]></category>
		<category><![CDATA[пресни зеленчуци]]></category>
		<category><![CDATA[чесън]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=732</guid>
		<description><![CDATA[Капамата е гозба от най-старите видове, считана като специалитет на българската кухня.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>ГЮВЕЧИ</title>
		<link>http://kulinar.eadvise.info/2011/05/%d0%b3%d1%8e%d0%b2%d0%b5%d1%87%d0%b8/</link>
		<comments>http://kulinar.eadvise.info/2011/05/%d0%b3%d1%8e%d0%b2%d0%b5%d1%87%d0%b8/#comments</comments>
		<pubDate>Sun, 08 May 2011 07:30:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Топлинна (вторична) обработка на хранителните продукти]]></category>
		<category><![CDATA[доматено пюре]]></category>
		<category><![CDATA[Домати]]></category>
		<category><![CDATA[Зеленчуци]]></category>
		<category><![CDATA[мазнина]]></category>
		<category><![CDATA[месо]]></category>
		<category><![CDATA[национална кухня]]></category>
		<category><![CDATA[овнешко]]></category>
		<category><![CDATA[ориенталската кухня]]></category>
		<category><![CDATA[Ориз]]></category>
		<category><![CDATA[Подправки]]></category>
		<category><![CDATA[свинско]]></category>
		<category><![CDATA[ситно нарязан лук]]></category>
		<category><![CDATA[телешко]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=724</guid>
		<description><![CDATA[Чрез предварително леко задушаване на месото със ситно нарязан лук и доматено пюре (домати), едновременно прибавяне на останалите продукти в сурово състояние и печене на ястието във фурна.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>ПЪЛНЕНИ ЗЕЛЕНЧУЦИ</title>
		<link>http://kulinar.eadvise.info/2011/05/%d0%bf%d1%8a%d0%bb%d0%bd%d0%b5%d0%bd%d0%b8-%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8/</link>
		<comments>http://kulinar.eadvise.info/2011/05/%d0%bf%d1%8a%d0%bb%d0%bd%d0%b5%d0%bd%d0%b8-%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8/#comments</comments>
		<pubDate>Sun, 08 May 2011 07:24:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Топлинна (вторична) обработка на хранителните продукти]]></category>
		<category><![CDATA[джоджен]]></category>
		<category><![CDATA[доматено пюре]]></category>
		<category><![CDATA[Домати]]></category>
		<category><![CDATA[Зеленчуци]]></category>
		<category><![CDATA[зрял фасул]]></category>
		<category><![CDATA[кромид лук]]></category>
		<category><![CDATA[месо]]></category>
		<category><![CDATA[моркови]]></category>
		<category><![CDATA[Ориз]]></category>
		<category><![CDATA[сирене]]></category>
		<category><![CDATA[ситно нарязан лук]]></category>
		<category><![CDATA[сол]]></category>
		<category><![CDATA[фасул]]></category>
		<category><![CDATA[целина]]></category>
		<category><![CDATA[черен пипер]]></category>
		<category><![CDATA[яйца]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=718</guid>
		<description><![CDATA[Месни плънки. Приготвят се по два начина: Без задущаване на продуктите. Към смляното месо се прибавят сол, ориз, ситно нарязан лук, обелени и ситно наеязани домати, счукан черен пипер, ситно нарязан магданоз.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Приготвяне на месо III</title>
		<link>http://kulinar.eadvise.info/2011/05/%d0%bf%d1%80%d0%b8%d0%b3%d0%be%d1%82%d0%b2%d1%8f%d0%bd%d0%b5-%d0%bd%d0%b0-%d0%bc%d0%b5%d1%81%d0%be-iii/</link>
		<comments>http://kulinar.eadvise.info/2011/05/%d0%bf%d1%80%d0%b8%d0%b3%d0%be%d1%82%d0%b2%d1%8f%d0%bd%d0%b5-%d0%bd%d0%b0-%d0%bc%d0%b5%d1%81%d0%be-iii/#comments</comments>
		<pubDate>Mon, 02 May 2011 18:08:20 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[ОБЩИ]]></category>
		<category><![CDATA[език]]></category>
		<category><![CDATA[Заден джолан]]></category>
		<category><![CDATA[месо]]></category>
		<category><![CDATA[Мозък]]></category>
		<category><![CDATA[Опашка]]></category>
		<category><![CDATA[Плешка]]></category>
		<category><![CDATA[Преден джолан]]></category>
		<category><![CDATA[филе]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=692</guid>
		<description><![CDATA[Опашка - идеална за приготвяне на силен бульон.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Приготвяне на месо II</title>
		<link>http://kulinar.eadvise.info/2011/05/%d0%bf%d1%80%d0%b8%d0%b3%d0%be%d1%82%d0%b2%d1%8f%d0%bd%d0%b5-%d0%bd%d0%b0-%d0%bc%d0%b5%d1%81%d0%be-ii/</link>
		<comments>http://kulinar.eadvise.info/2011/05/%d0%bf%d1%80%d0%b8%d0%b3%d0%be%d1%82%d0%b2%d1%8f%d0%bd%d0%b5-%d0%bd%d0%b0-%d0%bc%d0%b5%d1%81%d0%be-ii/#comments</comments>
		<pubDate>Mon, 02 May 2011 18:05:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Новини]]></category>
		<category><![CDATA[Врат]]></category>
		<category><![CDATA[Гръбна сланина]]></category>
		<category><![CDATA[Заден джолан]]></category>
		<category><![CDATA[месо]]></category>
		<category><![CDATA[Мозък]]></category>
		<category><![CDATA[Плешка]]></category>
		<category><![CDATA[Преден джолан]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=688</guid>
		<description><![CDATA[След разваряване става за чорби и мезета. Мозъкът не е особено подходящ за кулинарни упражнения.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>ПРИГОТВЯНЕ НА СМЛЯНО МЕСО</title>
		<link>http://kulinar.eadvise.info/2011/05/%d0%bf%d1%80%d0%b8%d0%b3%d0%be%d1%82%d0%b2%d1%8f%d0%bd%d0%b5-%d0%bd%d0%b0-%d1%81%d0%bc%d0%bb%d1%8f%d0%bd%d0%be-%d0%bc%d0%b5%d1%81%d0%be/</link>
		<comments>http://kulinar.eadvise.info/2011/05/%d0%bf%d1%80%d0%b8%d0%b3%d0%be%d1%82%d0%b2%d1%8f%d0%bd%d0%b5-%d0%bd%d0%b0-%d1%81%d0%bc%d0%bb%d1%8f%d0%bd%d0%be-%d0%bc%d0%b5%d1%81%d0%be/#comments</comments>
		<pubDate>Mon, 02 May 2011 18:01:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[ОБЩИ]]></category>
		<category><![CDATA[месо]]></category>
		<category><![CDATA[смляно месо]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=684</guid>
		<description><![CDATA[Към месо от угоени животни по начало тлъсти меса не се прибавят. Преди смилането месото се почиства от сухожилия и ципи, обезкостява се и се нарязва на малки парчета.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<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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		<slash:comments>0</slash:comments>
		</item>
		<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>
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