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	<title>Culinart Kosher &#187; steel</title>
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	<link>http://cooking.marcgottlieb.com</link>
	<description>Pâté is chopped liver.</description>
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		<title>wok</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/wok/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/wok/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:28:51 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[aluminum]]></category>
		<category><![CDATA[asian cooking]]></category>
		<category><![CDATA[control]]></category>
		<category><![CDATA[electric]]></category>
		<category><![CDATA[electric stoves]]></category>
		<category><![CDATA[finish]]></category>
		<category><![CDATA[flat bottom]]></category>
		<category><![CDATA[gas]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[heat control]]></category>
		<category><![CDATA[iron]]></category>
		<category><![CDATA[rolled steel]]></category>
		<category><![CDATA[sheet iron]]></category>
		<category><![CDATA[stainless steel]]></category>
		<category><![CDATA[steel]]></category>
		<category><![CDATA[stovetop]]></category>
		<category><![CDATA[use]]></category>
		<category><![CDATA[Woks]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/wok/</guid>
		<description><![CDATA[A round-bottomed cooking utensil popular in Asian cooking, where its uses include stir-frying, steaming, braising, stewing and even deep-frying. Woks are traditionally made of rolled steel, which provides excellent heat control, but they can also be made of sheet iron, anodized aluminum and stainless steel. They come in various sizes, usually have two handles and [...]]]></description>
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		<item>
		<title>whisk</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/whisk/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/whisk/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:28:31 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[air]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[kitchen]]></category>
		<category><![CDATA[kitchen utensil]]></category>
		<category><![CDATA[series]]></category>
		<category><![CDATA[shape]]></category>
		<category><![CDATA[stainless steel]]></category>
		<category><![CDATA[steel]]></category>
		<category><![CDATA[teardrop]]></category>
		<category><![CDATA[teardrop shape]]></category>
		<category><![CDATA[utensil]]></category>
		<category><![CDATA[whip]]></category>
		<category><![CDATA[whisk]]></category>
		<category><![CDATA[Whisks]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/whisk/</guid>
		<description><![CDATA[Also called a whip, this kitchen utensil consists of a series of looped wires forming a three-dimensional teardrop shape. The wires are joined and held together with a long handle. Whisks are used for whipping ingredients (such as cream, eggs, sauces, etc.), thereby incorporating air into them. They come in different sizes for different tasks [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>turner</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/turner/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/turner/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:26:51 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[baking sheet]]></category>
		<category><![CDATA[contours]]></category>
		<category><![CDATA[fats]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[hamburgers]]></category>
		<category><![CDATA[liquids]]></category>
		<category><![CDATA[nonstick]]></category>
		<category><![CDATA[nylon]]></category>
		<category><![CDATA[order]]></category>
		<category><![CDATA[pancakes]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[shapes]]></category>
		<category><![CDATA[side]]></category>
		<category><![CDATA[stainless steel]]></category>
		<category><![CDATA[steel]]></category>
		<category><![CDATA[turner]]></category>
		<category><![CDATA[utensil]]></category>
		<category><![CDATA[variety]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/turner/</guid>
		<description><![CDATA[A utensil for lifting or removing food from a pan or baking sheet, or for turning food that&#8217;s being cooked so the second side can brown. Such foods include pancakes, hamburgers, fish, potatoes, eggs and cookies. Turners come in a variety of shapes and designs in order to conveniently meet different cooking tasks. Some turners [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>tea infuser</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/tea-infuser/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/tea-infuser/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:25:07 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[boiling water]]></category>
		<category><![CDATA[chain]]></category>
		<category><![CDATA[chromed steel]]></category>
		<category><![CDATA[high tea]]></category>
		<category><![CDATA[hook]]></category>
		<category><![CDATA[loose tea]]></category>
		<category><![CDATA[porcelain]]></category>
		<category><![CDATA[rim]]></category>
		<category><![CDATA[silver]]></category>
		<category><![CDATA[steel]]></category>
		<category><![CDATA[tea]]></category>
		<category><![CDATA[tea infuser]]></category>
		<category><![CDATA[tea infusers]]></category>
		<category><![CDATA[tea tea]]></category>
		<category><![CDATA[teapot]]></category>
		<category><![CDATA[tiny chain]]></category>
		<category><![CDATA[tiny holes]]></category>
		<category><![CDATA[water]]></category>
		<category><![CDATA[whereupon]]></category>

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		<description><![CDATA[A small, perforated, basketlike container with a hinged opening. Loose tea is placed inside the infuser, which is then closed and lowered into a teapot, whereupon boiling water is added (see infusion). The tiny holes in the infuser allow the water to interact with the tea leaves. A tiny chain with a hook at one [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>strainer</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/strainer/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/strainer/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:23:29 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[aluminum]]></category>
		<category><![CDATA[bottom]]></category>
		<category><![CDATA[bowls]]></category>
		<category><![CDATA[confectioners sugar]]></category>
		<category><![CDATA[conical strainers]]></category>
		<category><![CDATA[densities]]></category>
		<category><![CDATA[dry ingredients]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[kitchen]]></category>
		<category><![CDATA[kitchen utensil]]></category>
		<category><![CDATA[liquids]]></category>
		<category><![CDATA[meshes]]></category>
		<category><![CDATA[pots]]></category>
		<category><![CDATA[steel]]></category>
		<category><![CDATA[strainer]]></category>
		<category><![CDATA[Strainers]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[utensil]]></category>
		<category><![CDATA[variety]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/strainer/</guid>
		<description><![CDATA[A kitchen utensil with a perforated or mesh bottom used to strain liquids or semiliquids, or to sift dry ingredients such as flour or confectioners&#8217; sugar. Strainers, also called sieves, come in a variety of sizes, shapes and mesh densities. There are flat-bottomed, drum-shaped strainers with interchangeable meshes of different coarseness, as well as those [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>stainless steel cookware</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/stainless-steel-cookware/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/stainless-steel-cookware/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:23:04 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[acidic]]></category>
		<category><![CDATA[alkaline foods]]></category>
		<category><![CDATA[aluminum]]></category>
		<category><![CDATA[best of all possible worlds]]></category>
		<category><![CDATA[conductivity]]></category>
		<category><![CDATA[cookware]]></category>
		<category><![CDATA[copper]]></category>
		<category><![CDATA[disadvantage]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[heat conductivity]]></category>
		<category><![CDATA[layer]]></category>
		<category><![CDATA[problem]]></category>
		<category><![CDATA[scratch]]></category>
		<category><![CDATA[Stainless]]></category>
		<category><![CDATA[stainless steel cookware]]></category>
		<category><![CDATA[steel]]></category>
		<category><![CDATA[thin sheets]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/stainless-steel-cookware/</guid>
		<description><![CDATA[Stainless steel cookware has many advantages: it doesn&#8217;t react (as does aluminum) with acidic or alkaline foods; it is corrosion-resistant, strong and easy to clean; and it doesn&#8217;t scratch, pit or dent easily. The main disadvantage of stainless steel is its poor heat conductivity, a problem somewhat reduced in heavy, well-made pans. The best of [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>sifter</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/sifter/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/sifter/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:21:20 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[battery]]></category>
		<category><![CDATA[confectioners sugar]]></category>
		<category><![CDATA[cranks]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[heavy weight]]></category>
		<category><![CDATA[kitchen]]></category>
		<category><![CDATA[plastic]]></category>
		<category><![CDATA[sifter]]></category>
		<category><![CDATA[Sifters]]></category>
		<category><![CDATA[stainless steel]]></category>
		<category><![CDATA[steel]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[sugar sifters]]></category>
		<category><![CDATA[utensil]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/sifter/</guid>
		<description><![CDATA[A mesh-bottomed kitchen utensil used to sift ingredients such as flour or confectioners&#8217; sugar. Sifters are usually made of stainless steel or heavy-weight plastic. There are versions with rotary cranks as well as those that are battery operated.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>saut&#233; pan</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/saut-pan/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/saut-pan/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:19:23 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[aluminum]]></category>
		<category><![CDATA[browns]]></category>
		<category><![CDATA[cast]]></category>
		<category><![CDATA[cast iron]]></category>
		<category><![CDATA[cooks]]></category>
		<category><![CDATA[copper]]></category>
		<category><![CDATA[eacute]]></category>
		<category><![CDATA[frying pan]]></category>
		<category><![CDATA[iron]]></category>
		<category><![CDATA[iron aluminum]]></category>
		<category><![CDATA[loop]]></category>
		<category><![CDATA[name]]></category>
		<category><![CDATA[saut]]></category>
		<category><![CDATA[side]]></category>
		<category><![CDATA[stainless steel]]></category>
		<category><![CDATA[steel]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/saut-pan/</guid>
		<description><![CDATA[A wide pan with straight or slightly curved sides that are generally a little higher than those of a frying pan. It has a long handle on one side; heavy saut&#233; pans usually have a loop handle on the other side so the pan can be easily lifted. saut&#233; pans are most often made of [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>saucepan</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/saucepan/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/saucepan/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:19:16 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[4 quarts]]></category>
		<category><![CDATA[aluminum]]></category>
		<category><![CDATA[cast iron]]></category>
		<category><![CDATA[cooking utensil]]></category>
		<category><![CDATA[copper]]></category>
		<category><![CDATA[iron]]></category>
		<category><![CDATA[multitude]]></category>
		<category><![CDATA[pint]]></category>
		<category><![CDATA[round]]></category>
		<category><![CDATA[saucepan]]></category>
		<category><![CDATA[Saucepans]]></category>
		<category><![CDATA[shape]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[standard]]></category>
		<category><![CDATA[steel]]></category>
		<category><![CDATA[steel glass]]></category>
		<category><![CDATA[versatile]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/saucepan/</guid>
		<description><![CDATA[A round cooking utensil with a relatively long handle and (usually) a tight-fitting cover. The sides can be straight or flared and deep (the standard shape) or as shallow as 3 inches. Depending on the style, the versatile saucepan has a multitude of uses including making soups and sauces, boiling vegetables and other foods, braising [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>rotary beater</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/rotary-beater/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/rotary-beater/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:17:58 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[aeration]]></category>
		<category><![CDATA[batters]]></category>
		<category><![CDATA[beater]]></category>
		<category><![CDATA[beaters]]></category>
		<category><![CDATA[cast]]></category>
		<category><![CDATA[cast aluminum]]></category>
		<category><![CDATA[chromed steel]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[driven wheel]]></category>
		<category><![CDATA[housing]]></category>
		<category><![CDATA[kitchen]]></category>
		<category><![CDATA[kitchen utensil]]></category>
		<category><![CDATA[nylon]]></category>
		<category><![CDATA[nylon gears]]></category>
		<category><![CDATA[plastic]]></category>
		<category><![CDATA[rotary beater]]></category>
		<category><![CDATA[steel]]></category>
		<category><![CDATA[two hands]]></category>
		<category><![CDATA[unit]]></category>
		<category><![CDATA[wheel]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/rotary-beater/</guid>
		<description><![CDATA[A hand-powered kitchen utensil with two beaters connected to a gear-driven wheel with a handle &#8212; all of which is attached to a housing topped with a handle-grip. The rotary beater requires two hands to operate &#8212; one to hold the unit, the other to turn the wheel. As the gear-driven wheel is turned, the [...]]]></description>
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