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	<title>Кулинар &#124; Съвети в кухнята &#124; Eadvise.info &#187; плодове</title>
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		<title>Приготвяне на консерви в апарат</title>
		<link>http://kulinar.eadvise.info/2011/07/%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%ba%d0%be%d0%bd%d1%81%d0%b5%d1%80%d0%b2%d0%b8-%d0%b2-%d0%b0%d0%bf%d0%b0%d1%80%d0%b0%d1%82/</link>
		<comments>http://kulinar.eadvise.info/2011/07/%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%ba%d0%be%d0%bd%d1%81%d0%b5%d1%80%d0%b2%d0%b8-%d0%b2-%d0%b0%d0%bf%d0%b0%d1%80%d0%b0%d1%82/#comments</comments>
		<pubDate>Fri, 01 Jul 2011 12:16:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Консервиране]]></category>
		<category><![CDATA[захарен разтвор]]></category>
		<category><![CDATA[плодове]]></category>
		<category><![CDATA[френско грозде]]></category>
		<category><![CDATA[ягоди]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=771</guid>
		<description><![CDATA[Приготвянето на консерви в специален съд с термометър е лесно и все още се практикува. Върху специална поставка се нареждат стъклата, така че да не се допират. Съдът се напълва с вода до половината от височината на бурканите. ]]></description>
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		<title>Ананас</title>
		<link>http://kulinar.eadvise.info/2011/06/%d0%b0%d0%bd%d0%b0%d0%bd%d0%b0%d1%81/</link>
		<comments>http://kulinar.eadvise.info/2011/06/%d0%b0%d0%bd%d0%b0%d0%bd%d0%b0%d1%81/#comments</comments>
		<pubDate>Thu, 16 Jun 2011 08:12:58 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[ОБЩИ]]></category>
		<category><![CDATA[ананас]]></category>
		<category><![CDATA[аромат]]></category>
		<category><![CDATA[плодове]]></category>
		<category><![CDATA[хладилник]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=756</guid>
		<description><![CDATA[Най-добър за консумация е ананасът с жълтооранжев цвят.]]></description>
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		<title>РАЗМРАЗЯВАНЕ НА ПЛОДОВЕ</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%bf%d0%bb%d0%be%d0%b4%d0%be%d0%b2%d0%b5/</link>
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		<pubDate>Fri, 10 Jun 2011 11:41:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[РАЗМРАЗЯВАНЕ]]></category>
		<category><![CDATA[компоти]]></category>
		<category><![CDATA[плодове]]></category>
		<category><![CDATA[хладилник]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=752</guid>
		<description><![CDATA[Ако желаете да консумирате сурови плодове, то те трябва да се оставят да се размразят в хладилника]]></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>Плодове и ядки за сладкиши</title>
		<link>http://kulinar.eadvise.info/2011/04/%d0%bf%d0%bb%d0%be%d0%b4%d0%be%d0%b2%d0%b5-%d0%b8-%d1%8f%d0%b4%d0%ba%d0%b8-%d0%b7%d0%b0-%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%d0%bb%d0%be%d0%b4%d0%be%d0%b2%d0%b5-%d0%b8-%d1%8f%d0%b4%d0%ba%d0%b8-%d0%b7%d0%b0-%d1%81%d0%bb%d0%b0%d0%b4%d0%ba%d0%b8%d1%88%d0%b8/#comments</comments>
		<pubDate>Sun, 10 Apr 2011 07:52:21 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[бадеми]]></category>
		<category><![CDATA[марципан]]></category>
		<category><![CDATA[плодове]]></category>
		<category><![CDATA[сладкиши]]></category>
		<category><![CDATA[торти]]></category>
		<category><![CDATA[шоколад]]></category>
		<category><![CDATA[ЯДКИ]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=628</guid>
		<description><![CDATA[Ябълковата плънка за щрудели или пити ще стане по-вкусна, ако към нея прибавите дребни кубчета марципан или шоколад.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Плодове</title>
		<link>http://kulinar.eadvise.info/2011/04/%d0%bf%d0%bb%d0%be%d0%b4%d0%be%d0%b2%d0%b5/</link>
		<comments>http://kulinar.eadvise.info/2011/04/%d0%bf%d0%bb%d0%be%d0%b4%d0%be%d0%b2%d0%b5/#comments</comments>
		<pubDate>Sun, 10 Apr 2011 07:27:46 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[компот]]></category>
		<category><![CDATA[плодове]]></category>
		<category><![CDATA[ябълки]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=586</guid>
		<description><![CDATA[За да не почернеят обелените ябълки (за готвене, пюре или компот), се слагат в дълбок съд и се заливат със студена вода]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Приготвяне на желета /мармалад/</title>
		<link>http://kulinar.eadvise.info/2011/03/%d0%b6%d0%b5%d0%bb%d0%b5%d1%82%d0%b0/</link>
		<comments>http://kulinar.eadvise.info/2011/03/%d0%b6%d0%b5%d0%bb%d0%b5%d1%82%d0%b0/#comments</comments>
		<pubDate>Sun, 27 Mar 2011 18:10:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Консервиране]]></category>
		<category><![CDATA[миксер]]></category>
		<category><![CDATA[плодов сок]]></category>
		<category><![CDATA[плодове]]></category>
		<category><![CDATA[фурна]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=513</guid>
		<description><![CDATA[За приготвяне на желета се използува суров или добит в парната сокоизстисквачка плодов сок без захар.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Девисил</title>
		<link>http://kulinar.eadvise.info/2011/03/%d0%b4%d0%b5%d0%b2%d0%b8%d1%81%d0%b8%d0%bb/</link>
		<comments>http://kulinar.eadvise.info/2011/03/%d0%b4%d0%b5%d0%b2%d0%b8%d1%81%d0%b8%d0%bb/#comments</comments>
		<pubDate>Sun, 27 Mar 2011 14:54:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Подправки]]></category>
		<category><![CDATA[корени]]></category>
		<category><![CDATA[плодове]]></category>
		<category><![CDATA[селим]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=346</guid>
		<description><![CDATA[Познат е още като селим или лющян, а наименованието девесил, според народните вярвания, означавало "девет сили".]]></description>
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		<slash:comments>0</slash:comments>
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