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	<title>Кулинар &#124; Съвети в кухнята &#124; Eadvise.info &#187; оцет</title>
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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>СУПИ</title>
		<link>http://kulinar.eadvise.info/2011/05/%d1%81%d1%83%d0%bf%d0%b8/</link>
		<comments>http://kulinar.eadvise.info/2011/05/%d1%81%d1%83%d0%bf%d0%b8/#comments</comments>
		<pubDate>Sun, 08 May 2011 07:18:37 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Топлинна (вторична) обработка на хранителните продукти]]></category>
		<category><![CDATA[бульон]]></category>
		<category><![CDATA[витамини]]></category>
		<category><![CDATA[зеленчукова запръжка]]></category>
		<category><![CDATA[Зеленчуци]]></category>
		<category><![CDATA[листни подправки]]></category>
		<category><![CDATA[мазнина]]></category>
		<category><![CDATA[Ориз]]></category>
		<category><![CDATA[оцет]]></category>
		<category><![CDATA[парченца месо]]></category>
		<category><![CDATA[пиперки]]></category>
		<category><![CDATA[попарения дроб]]></category>
		<category><![CDATA[родопската кухня]]></category>
		<category><![CDATA[сосове]]></category>
		<category><![CDATA[фиде]]></category>
		<category><![CDATA[черва]]></category>
		<category><![CDATA[червен пипер]]></category>
		<category><![CDATA[чесън]]></category>
		<category><![CDATA[чорби]]></category>
		<category><![CDATA[шкембе]]></category>
		<category><![CDATA[юфка]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=712</guid>
		<description><![CDATA[Някои приемат, че супите са се появили в епохата на неолита след изобретяването на глинения съд, който е позволил употребяваните за приготвянето им животински и растителни продукти да се обработват чрез варене. Поради бедния продуктов набор тогавашната домакиня е добавяла повече вода при приготвянето на супите.В дълбока древност богатите гърци са ядяли предимно месо, а [...]]]></description>
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		<title>Варене на картофи</title>
		<link>http://kulinar.eadvise.info/2011/03/%d0%b2%d0%b0%d1%80%d0%b5%d0%bd%d0%b5-%d0%bd%d0%b0-%d0%ba%d0%b0%d1%80%d1%82%d0%be%d1%84%d0%b8/</link>
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		<pubDate>Mon, 28 Mar 2011 21:45:59 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[варене]]></category>
		<category><![CDATA[оцет]]></category>
		<category><![CDATA[студена вода]]></category>
		<category><![CDATA[чесън]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=556</guid>
		<description><![CDATA[Картофи сварени необелени, запазват повече витамин С, отколкото варените обелени и нарязани.]]></description>
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		<title>Хрян</title>
		<link>http://kulinar.eadvise.info/2011/03/%d1%85%d1%80%d1%8f%d0%bd/</link>
		<comments>http://kulinar.eadvise.info/2011/03/%d1%85%d1%80%d1%8f%d0%bd/#comments</comments>
		<pubDate>Sun, 27 Mar 2011 17:49:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Подправки]]></category>
		<category><![CDATA[зеленчук]]></category>
		<category><![CDATA[листа]]></category>
		<category><![CDATA[оцет]]></category>
		<category><![CDATA[пясък]]></category>
		<category><![CDATA[сил]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=494</guid>
		<description><![CDATA[Това е многогодишно растение от семейството на кръсто-цветните.ук,бурен,листа,пясък]]></description>
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		<title>Морски дарове</title>
		<link>http://kulinar.eadvise.info/2011/03/%d0%bc%d0%be%d1%80%d0%ba%d0%b8-%d0%b4%d0%b0%d1%80%d0%be%d0%b2%d0%b5/</link>
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		<pubDate>Sun, 27 Mar 2011 15:43:13 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[лимонов сок]]></category>
		<category><![CDATA[миди]]></category>
		<category><![CDATA[оцет]]></category>
		<category><![CDATA[риба]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=394</guid>
		<description><![CDATA[Мидите се ядат само ако са съвсем пресни. А как да се разбере това? Пресните миди се отварят веднага щом се сложат да се варят]]></description>
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