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	<title>Culinart Kosher &#187; protein</title>
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	<link>http://cooking.marcgottlieb.com</link>
	<description>Pâté is chopped liver.</description>
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		<item>
		<title>wheat</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/wheat/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/wheat/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:28:27 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[amount]]></category>
		<category><![CDATA[berry]]></category>
		<category><![CDATA[cereal grass]]></category>
		<category><![CDATA[crop]]></category>
		<category><![CDATA[endosperm]]></category>
		<category><![CDATA[fiber]]></category>
		<category><![CDATA[ground]]></category>
		<category><![CDATA[percent]]></category>
		<category><![CDATA[protein]]></category>
		<category><![CDATA[reason]]></category>
		<category><![CDATA[soft wheat]]></category>
		<category><![CDATA[sown]]></category>
		<category><![CDATA[spring wheat]]></category>
		<category><![CDATA[wheat berry]]></category>
		<category><![CDATA[wheat bran]]></category>
		<category><![CDATA[wheat flours]]></category>
		<category><![CDATA[wheat germ oil]]></category>
		<category><![CDATA[wheat kernel]]></category>
		<category><![CDATA[wheat yields]]></category>
		<category><![CDATA[yeast breads]]></category>

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		<description><![CDATA[Thought to have been growing since Paleolithic times and cultivated for at least 6,000 years, wheat is the world&#8217;s largest cereal-grass crop. Its status as a staple is second only to rice. One reason for its popularity is that &#8212; unlike other cereals &#8212; wheat contains a relatively high amount of gluten, the protein that [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>vegetable protein</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/vegetable-protein/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/vegetable-protein/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:27:33 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Aroma]]></category>
		<category><![CDATA[binder]]></category>
		<category><![CDATA[commercial meat]]></category>
		<category><![CDATA[extender]]></category>
		<category><![CDATA[extrusion]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[luncheon]]></category>
		<category><![CDATA[luncheon meats]]></category>
		<category><![CDATA[meat and poultry]]></category>
		<category><![CDATA[meat products]]></category>
		<category><![CDATA[meat substitutes]]></category>
		<category><![CDATA[plant]]></category>
		<category><![CDATA[plant protein]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[poultry products]]></category>
		<category><![CDATA[processed foods]]></category>
		<category><![CDATA[Product]]></category>
		<category><![CDATA[protein]]></category>
		<category><![CDATA[technique]]></category>
		<category><![CDATA[textured vegetable protein]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/vegetable-protein/</guid>
		<description><![CDATA[Also called plant protein or textured vegetable protein, this product is obtained from protein-rich soybeans. The beans are ground and processed through a spinning/extrusion technique until they become strands of almost pure protein. Vegetable protein is used in commercial meat and poultry products as a binder and extender. It can be found in foods such [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>teff</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/teff/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/teff/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:25:11 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[calcium]]></category>
		<category><![CDATA[Carbohydrates]]></category>
		<category><![CDATA[cereal grain]]></category>
		<category><![CDATA[diameter]]></category>
		<category><![CDATA[eons]]></category>
		<category><![CDATA[good source of calcium]]></category>
		<category><![CDATA[grain]]></category>
		<category><![CDATA[health food]]></category>
		<category><![CDATA[health food stores]]></category>
		<category><![CDATA[inch]]></category>
		<category><![CDATA[miniscule]]></category>
		<category><![CDATA[Native]]></category>
		<category><![CDATA[northern africa]]></category>
		<category><![CDATA[protein]]></category>
		<category><![CDATA[source]]></category>
		<category><![CDATA[source of calcium]]></category>
		<category><![CDATA[staple]]></category>
		<category><![CDATA[teff]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/teff/</guid>
		<description><![CDATA[Native to northern Africa, teff is a miniscule (about 1/32 inch in diameter) cereal grain. It&#8217;s been a staple of Ethiopia for eons and is now being grown in the United States in Idaho. The mildly nutty-flavored teff is high in protein and carbohydrates and a good source of calcium and iron. It can be [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/teff/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>spelt</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/spelt/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/spelt/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:22:42 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[baked goods]]></category>
		<category><![CDATA[cereal]]></category>
		<category><![CDATA[cereal grain]]></category>
		<category><![CDATA[content]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[grain]]></category>
		<category><![CDATA[health food]]></category>
		<category><![CDATA[health food stores]]></category>
		<category><![CDATA[Native]]></category>
		<category><![CDATA[nutty flavor]]></category>
		<category><![CDATA[protein]]></category>
		<category><![CDATA[protein content]]></category>
		<category><![CDATA[southern europe]]></category>
		<category><![CDATA[spelt]]></category>
		<category><![CDATA[wheat]]></category>
		<category><![CDATA[wheat allergies]]></category>
		<category><![CDATA[wheat flour]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/spelt/</guid>
		<description><![CDATA[Native to southern Europe, where it&#8217;s been used for millenniums, spelt is an ancient cereal grain that has a mellow nutty flavor. The easily digestible spelt has a slightly higher protein content than wheat and can be tolerated by those with wheat allergies. Spelt flour, available in health-food stores, can be substituted for wheat flour [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/spelt/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>soybean</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/soybean/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/soybean/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:22:35 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[fine]]></category>
		<category><![CDATA[health food stores]]></category>
		<category><![CDATA[legume]]></category>
		<category><![CDATA[nutritious legume]]></category>
		<category><![CDATA[nutritive value]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[production]]></category>
		<category><![CDATA[protein]]></category>
		<category><![CDATA[range]]></category>
		<category><![CDATA[soups stews]]></category>
		<category><![CDATA[soy flour]]></category>
		<category><![CDATA[soybean curd]]></category>
		<category><![CDATA[soybean oil]]></category>
		<category><![CDATA[soybean products]]></category>
		<category><![CDATA[tofu]]></category>
		<category><![CDATA[value]]></category>
		<category><![CDATA[way]]></category>
		<category><![CDATA[western cultures]]></category>
		<category><![CDATA[wheat barley]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/soybean/</guid>
		<description><![CDATA[It&#8217;s thought that the first written record of soybeans is dated 2838 b.c., and the Chinese have been cultivating them for thousands of years. So important are soybeans to the Chinese that they&#8217;re considered one of the five sacred grains along with rice, wheat, barley and millet. Soybeans didn&#8217;t find their way to Japan until [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/soybean/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>soy flour</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/soy-flour/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/soy-flour/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:22:28 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Bind]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[flours]]></category>
		<category><![CDATA[ground]]></category>
		<category><![CDATA[ground flour]]></category>
		<category><![CDATA[health food]]></category>
		<category><![CDATA[health food stores]]></category>
		<category><![CDATA[japan]]></category>
		<category><![CDATA[kinako]]></category>
		<category><![CDATA[name]]></category>
		<category><![CDATA[protein]]></category>
		<category><![CDATA[soy]]></category>
		<category><![CDATA[soy flour]]></category>
		<category><![CDATA[soybeans]]></category>
		<category><![CDATA[supermarkets]]></category>
		<category><![CDATA[variety]]></category>
		<category><![CDATA[wheat]]></category>
		<category><![CDATA[wheat flour]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/soy-flour/</guid>
		<description><![CDATA[This finely ground flour is made from soybeans and, unlike many flours, is very high in protein (twice that of wheat flour) and low in carbohydrates. Soy flour is ordinarily mixed with other flours rather than being used alone. It has a wide variety of uses such as for baking and to bind sauces. In [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/soy-flour/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>rye flour</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/rye-flour/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/rye-flour/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:18:16 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[addition]]></category>
		<category><![CDATA[cereal]]></category>
		<category><![CDATA[cereal grass]]></category>
		<category><![CDATA[common]]></category>
		<category><![CDATA[dark rye]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[flours]]></category>
		<category><![CDATA[grass]]></category>
		<category><![CDATA[health food]]></category>
		<category><![CDATA[health food stores]]></category>
		<category><![CDATA[loaf]]></category>
		<category><![CDATA[loaf of bread]]></category>
		<category><![CDATA[medium]]></category>
		<category><![CDATA[Milled]]></category>
		<category><![CDATA[protein]]></category>
		<category><![CDATA[reason]]></category>
		<category><![CDATA[rye flour]]></category>
		<category><![CDATA[several different types]]></category>
		<category><![CDATA[supermarkets]]></category>
		<category><![CDATA[whole wheat flour]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/rye-flour/</guid>
		<description><![CDATA[Milled from a hardy cereal grass, rye flour contains less gluten (protein) than all-purpose or whole-wheat flour. For that reason, it won&#8217;t produce a well-risen loaf of bread without the addition of some higher-protein flour. Rye flour is also heavier and darker in color than most other flours, which is why it produces dark, dense [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>okara</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/okara/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/okara/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:13:17 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[asian markets]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[fiber]]></category>
		<category><![CDATA[japanese cooking]]></category>
		<category><![CDATA[liquid]]></category>
		<category><![CDATA[okara]]></category>
		<category><![CDATA[protein]]></category>
		<category><![CDATA[residue]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[sawdust]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[soybean]]></category>
		<category><![CDATA[soybean curd]]></category>
		<category><![CDATA[tofu]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[vegetable dishes]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/okara/</guid>
		<description><![CDATA[The residue that is left after the liquid is drained off when making soybean curd (tofu). This white by-product resembles wet sawdust. Okara, which is high in protein and fiber, is used in Japanese cooking for soups, vegetable dishes and even salads. It can be found in Asian markets that sell fresh tofu.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>miso</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/miso/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/miso/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:11:27 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[brown variety]]></category>
		<category><![CDATA[central japan]]></category>
		<category><![CDATA[colored versions]]></category>
		<category><![CDATA[condiment]]></category>
		<category><![CDATA[fragrant]]></category>
		<category><![CDATA[hatcho]]></category>
		<category><![CDATA[hatcho miso]]></category>
		<category><![CDATA[health food stores]]></category>
		<category><![CDATA[koji]]></category>
		<category><![CDATA[length]]></category>
		<category><![CDATA[mellow flavor]]></category>
		<category><![CDATA[mold]]></category>
		<category><![CDATA[peanut]]></category>
		<category><![CDATA[protein]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[salad dressings]]></category>
		<category><![CDATA[salt varieties]]></category>
		<category><![CDATA[soybean base]]></category>
		<category><![CDATA[soybean paste]]></category>
		<category><![CDATA[time]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/miso/</guid>
		<description><![CDATA[Also called bean paste, this Japanese culinary mainstay has the consistency of peanut butter and comes in a wide variety of flavors and colors. This fermented soybean paste has three basic categories &#8212; barley miso, rice miso and soybean miso &#8212; all of which are developed by injecting cooked soybeans with a mold (koji ) [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/miso/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>kidney</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/kidney/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/kidney/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:07:52 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[beef]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[dull surface]]></category>
		<category><![CDATA[glandular organ]]></category>
		<category><![CDATA[good source of protein]]></category>
		<category><![CDATA[iron]]></category>
		<category><![CDATA[kidneys]]></category>
		<category><![CDATA[mature animals]]></category>
		<category><![CDATA[protein]]></category>
		<category><![CDATA[reddish brown]]></category>
		<category><![CDATA[skin]]></category>
		<category><![CDATA[Soaking]]></category>
		<category><![CDATA[Steak]]></category>
		<category><![CDATA[steak and kidney]]></category>
		<category><![CDATA[steak and kidney pie]]></category>
		<category><![CDATA[store]]></category>
		<category><![CDATA[surface]]></category>
		<category><![CDATA[thiamine]]></category>
		<category><![CDATA[type]]></category>
		<category><![CDATA[variety meats]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/kidney/</guid>
		<description><![CDATA[One of the variety meats, the kidney is a glandular organ. The most popular kidneys for cooking are beef, veal, and lamb. They&#8217;re easily distinguishable because beef and veal kidneys are multi-lobed while lamb is single-lobed. In general, the texture is more tender and the flavor more delicate in younger animals. The kidneys from younger [...]]]></description>
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