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	<title>Culinary Musings &#187; Cooking Techniques</title>
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	<description>Easy Recipes For Your Kitchen</description>
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		<title>Ten Must Have Ingredients When Cooking Oriental Dishes</title>
		<link>http://www.culinarymusings.com/2011/07/ten-must-have-ingredients-when-cooking-oriental-dishes/</link>
		<comments>http://www.culinarymusings.com/2011/07/ten-must-have-ingredients-when-cooking-oriental-dishes/#comments</comments>
		<pubDate>Wed, 06 Jul 2011 17:09:25 +0000</pubDate>
		<dc:creator>alexine</dc:creator>
				<category><![CDATA[Cooking Techniques]]></category>
		<category><![CDATA[Cooking Tips]]></category>

		<guid isPermaLink="false">http://www.culinarymusings.com/?p=868</guid>
		<description><![CDATA[As an avid lover of food from all around the world, oriental dishes are some of my favorites. With bold flavors and colors from all the wonderful vegetable and sauces your taste buds are sure to be pleased. If you share in the love for oriental food than you will want to keep these ten [...]]]></description>
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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>

		<guid isPermaLink="false">http://www.culinarymusings.com/?p=443</guid>
		<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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		<slash:comments>1</slash:comments>
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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>
		<category><![CDATA[bread flour]]></category>
		<category><![CDATA[Bread Recipes]]></category>
		<category><![CDATA[cake flour]]></category>
		<category><![CDATA[choose the right flour]]></category>
		<category><![CDATA[high gluten flour]]></category>

		<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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		<slash:comments>6</slash:comments>
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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>
				<category><![CDATA[All Recipes]]></category>
		<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>
		<category><![CDATA[vegetarian recipe]]></category>

		<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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		<slash:comments>2</slash:comments>
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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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