<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Culinart Kosher &#187; knife</title>
	<atom:link href="http://cooking.marcgottlieb.com/tag/knife/feed/" rel="self" type="application/rss+xml" />
	<link>http://cooking.marcgottlieb.com</link>
	<description>Pâté is chopped liver.</description>
	<lastBuildDate>Tue, 31 Jan 2012 07:14:28 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.1</generator>
		<item>
		<title>silver skin</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/silver-skin/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/silver-skin/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:21:22 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[cooking]]></category>
		<category><![CDATA[cuts of meat]]></category>
		<category><![CDATA[knife]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[membrane]]></category>
		<category><![CDATA[order]]></category>
		<category><![CDATA[pearlescent]]></category>
		<category><![CDATA[sharp knife]]></category>
		<category><![CDATA[silver]]></category>
		<category><![CDATA[silver skin]]></category>
		<category><![CDATA[skin]]></category>
		<category><![CDATA[tenderloin]]></category>
		<category><![CDATA[term]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/silver-skin/</guid>
		<description><![CDATA[Term for the thin, pearlescent membrane found on certain cuts of meat, such as a tenderloin. Silver skin is very tough and must be removed (with a sharp knife) in order to prevent the meat from curling during cooking.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/silver-skin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>scale</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/scale/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/scale/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:19:37 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[dull knife]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[fish scaler]]></category>
		<category><![CDATA[kitchen]]></category>
		<category><![CDATA[kitchen tool]]></category>
		<category><![CDATA[knife]]></category>
		<category><![CDATA[scale]]></category>
		<category><![CDATA[scaler]]></category>
		<category><![CDATA[scales]]></category>
		<category><![CDATA[skin]]></category>
		<category><![CDATA[technique]]></category>
		<category><![CDATA[tool]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/scale/</guid>
		<description><![CDATA[v. A technique by which the scales are removed from the skin of a fish, generally using a dull knife or a special kitchen tool called a fish scaler.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/scale/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>pare</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/pare/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/pare/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:14:30 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[bladed knife]]></category>
		<category><![CDATA[fruits and vegetables]]></category>
		<category><![CDATA[knife]]></category>
		<category><![CDATA[layer]]></category>
		<category><![CDATA[paring knife]]></category>
		<category><![CDATA[peeler]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[vegetable peeler]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/pare/</guid>
		<description><![CDATA[To remove the thin outer layer of foods like fruits and vegetables with a small, short-bladed knife (called a paring knife) or with a vegetable peeler.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/pare/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>pit</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/pit/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/pit/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:14:20 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[apricot]]></category>
		<category><![CDATA[cherry]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[knife]]></category>
		<category><![CDATA[peach]]></category>
		<category><![CDATA[pit]]></category>
		<category><![CDATA[pitter]]></category>
		<category><![CDATA[plum]]></category>
		<category><![CDATA[Seed]]></category>
		<category><![CDATA[sharp knife]]></category>
		<category><![CDATA[stone]]></category>
		<category><![CDATA[utensil]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/pit/</guid>
		<description><![CDATA[v. To remove the stone or seed of a fruit. This is most often done by using a sharp knife to cut it loose or a specialized utensil (known as a pitter) to push it out. pit n. The stone or seed of a fruit such as a cherry, peach, apricot or plum.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/pit/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>grapefruit knife</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/grapefruit-knife/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/grapefruit-knife/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:04:37 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[blade]]></category>
		<category><![CDATA[flesh]]></category>
		<category><![CDATA[flexible blade]]></category>
		<category><![CDATA[grapefruit]]></category>
		<category><![CDATA[grapefruit knife]]></category>
		<category><![CDATA[knife]]></category>
		<category><![CDATA[membrane]]></category>
		<category><![CDATA[rind]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/grapefruit-knife/</guid>
		<description><![CDATA[A small knife with a curved, flexible blade that is serrated on both sides. It is used to free grapefruit flesh from both rind and membrane.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/grapefruit-knife/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>cookie mold</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/cookie-mold/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/cookie-mold/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:56:46 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[baking sheet]]></category>
		<category><![CDATA[cookie]]></category>
		<category><![CDATA[cookie dough]]></category>
		<category><![CDATA[cookie mold]]></category>
		<category><![CDATA[cookie molds]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[european cookies]]></category>
		<category><![CDATA[kitchenware]]></category>
		<category><![CDATA[knife]]></category>
		<category><![CDATA[mold]]></category>
		<category><![CDATA[shapes]]></category>
		<category><![CDATA[sheet]]></category>
		<category><![CDATA[specialty]]></category>
		<category><![CDATA[wood]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/cookie-mold/</guid>
		<description><![CDATA[Most often made of wood, these decorative molds are used to create designs in some European cookies. The cookie dough is pressed into a floured mold, leveled off with a knife, then inverted onto a baking sheet. Cookie molds come in all sizes and shapes and are available at specialty kitchenware shops.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/cookie-mold/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Food Chopper</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/food-chopper/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/food-chopper/#comments</comments>
		<pubDate>Wed, 06 Jul 2011 05:50:46 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Chopper]]></category>
		<category><![CDATA[crescent]]></category>
		<category><![CDATA[efficiency]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food chopper]]></category>
		<category><![CDATA[food processors]]></category>
		<category><![CDATA[italy]]></category>
		<category><![CDATA[knife]]></category>
		<category><![CDATA[mezzaluna]]></category>
		<category><![CDATA[motion]]></category>
		<category><![CDATA[today]]></category>
		<category><![CDATA[work]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/food-chopper/</guid>
		<description><![CDATA[a knife created for efficiency. It is double-handled and crescent-shaped, used with a rocking motion to rapidly chop and dice. In Italy it is known as a mezzaluna. Less useful today, since food processors do much of this work.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/food-chopper/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cut</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/cut/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/cut/#comments</comments>
		<pubDate>Tue, 05 Jul 2011 23:06:21 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[knife]]></category>
		<category><![CDATA[scissors]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/cut/</guid>
		<description><![CDATA[to divide a food into smaller portions, usually with a knife or scissors.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/cut/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

