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	<title>Easy Recipes and Cooking Tips - Culinary Musings &#187; Cooking Techniques</title>
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		<title>Simple Secrets For Fast Gourmet Meals</title>
		<link>http://www.culinarymusings.com/2009/07/simple-secrets-for-fast-gourmet-meals/</link>
		<comments>http://www.culinarymusings.com/2009/07/simple-secrets-for-fast-gourmet-meals/#comments</comments>
		<pubDate>Tue, 28 Jul 2009 00:42:19 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Techniques]]></category>
		<category><![CDATA[gourmet cooking]]></category>
		<category><![CDATA[gourmet tips]]></category>

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		<description><![CDATA[Quick meals don&#8217;t have to have less taste. You may not be the next Paul Deen or Rachel Ray, but that doesn’t mean that you too can’t whip up a gourmet tasting meal in your own home in a reasonable amount of time. Many people shy away from cooking gourmet meals because of the considerable [...]]]></description>
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		<title>Cake, Pastry, High Gluten, or Bread?  Tips for Choosing the Right Flour for Your Recipe</title>
		<link>http://www.culinarymusings.com/2009/02/cake-pastry-high-gluten-or-bread-tips-for-choosing-the-right-flour-for-your-recipe/</link>
		<comments>http://www.culinarymusings.com/2009/02/cake-pastry-high-gluten-or-bread-tips-for-choosing-the-right-flour-for-your-recipe/#comments</comments>
		<pubDate>Wed, 25 Feb 2009 22:40:06 +0000</pubDate>
		<dc:creator>larisa</dc:creator>
				<category><![CDATA[Cooking Techniques]]></category>
		<category><![CDATA[baking tips]]></category>
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		<category><![CDATA[Bread Recipes]]></category>
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		<category><![CDATA[choose the right flour]]></category>
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		<guid isPermaLink="false">http://www.culinarymusings.com/?p=397</guid>
		<description><![CDATA[Most people tend to think of kitchen staples as pretty interchangeable. Does it really matter what kind of salt, flour, rice, etc. that you choose for a dish? Experienced cooks know that the answer to that is a resounding &#8220;Yes!&#8221; Flour is the most basic baking ingredient and has a major impact on the taste [...]]]></description>
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		<title>The Sticky Question of Teflon Safety</title>
		<link>http://www.culinarymusings.com/2009/01/the-sticky-question-of-teflon-safety/</link>
		<comments>http://www.culinarymusings.com/2009/01/the-sticky-question-of-teflon-safety/#comments</comments>
		<pubDate>Fri, 23 Jan 2009 18:21:13 +0000</pubDate>
		<dc:creator>larisa</dc:creator>
				<category><![CDATA[Cooking Techniques]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Culinary & Cooking News]]></category>
		<category><![CDATA[cookware]]></category>
		<category><![CDATA[Teflon]]></category>

		<guid isPermaLink="false">http://www.culinarymusings.com/?p=359</guid>
		<description><![CDATA[Who would have ever thought that non-stick cookware would become controversial? It was approved for use in cookware in 1960, and gave cooks the option to cook with less fat. Even more exciting, the non-stick surface made cleanup a snap. And yet, for almost 20 years, there has been vigorous debate about its safety. The [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Cooking In A Cast Iron Skillet</title>
		<link>http://www.culinarymusings.com/2009/01/cooking-in-cast-iron/</link>
		<comments>http://www.culinarymusings.com/2009/01/cooking-in-cast-iron/#comments</comments>
		<pubDate>Tue, 13 Jan 2009 19:42:31 +0000</pubDate>
		<dc:creator>larisa</dc:creator>
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		<category><![CDATA[Bread Recipes]]></category>
		<category><![CDATA[Cooking Techniques]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Vegetarian Recipes]]></category>
		<category><![CDATA[cast iron]]></category>
		<category><![CDATA[cornbread]]></category>
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		<guid isPermaLink="false">http://www.culinarymusings.com/?p=293</guid>
		<description><![CDATA[An Old Favorite Regains Popularity After experimenting with Teflon, anodized aluminum, and stainless steel, many cooks are tossing the expensive, high-tech stuff in favor of an old standby: cast iron. The]]></description>
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		<title>French Cooking Techniques: What You Can Expect to Learn at Culinary School</title>
		<link>http://www.culinarymusings.com/2007/11/french-cooking-techniques-what-you-can-expect-to-learn-at-culinary-school/</link>
		<comments>http://www.culinarymusings.com/2007/11/french-cooking-techniques-what-you-can-expect-to-learn-at-culinary-school/#comments</comments>
		<pubDate>Fri, 30 Nov 2007 19:28:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Techniques]]></category>

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		<description><![CDATA[One of the biggest differentiating factors between a self-schooled chef and one who has graduated from a formal culinary institution is the inclusion of French cooking techniques into his or her repetoire. According to Wikipedia.org, &#8220;Almost all culinary schools use French cuisine as the basis for all other forms of Western cooking.&#8221; Therefore, it stands [...]]]></description>
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		<title>Do Your Knife Slicing Techniques Cut It in the Kitchen?</title>
		<link>http://www.culinarymusings.com/2007/05/culinary-chat-do-your-slicing-techniques-cut-it-in-the-kitchen/</link>
		<comments>http://www.culinarymusings.com/2007/05/culinary-chat-do-your-slicing-techniques-cut-it-in-the-kitchen/#comments</comments>
		<pubDate>Wed, 16 May 2007 21:34:21 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Techniques]]></category>

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		<description><![CDATA[Many budding foodies want to know: how do I become &#8220;fast&#8221; like the pro chefs on television? What&#8217;s the secret to swift preparation of dishes that look as attractive as they taste? How do I work through more complicated meals &#8211; without destroying the place, and losing a few fingers in the process? The answer [...]]]></description>
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