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	<title>Culinart Kosher &#187; time</title>
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	<link>http://cooking.marcgottlieb.com</link>
	<description>Pâté is chopped liver.</description>
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		<title>yeast starter</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/yeast-starter/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/yeast-starter/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:29:11 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[acrid]]></category>
		<category><![CDATA[acrid odor]]></category>
		<category><![CDATA[airborne yeast]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[bread recipes]]></category>
		<category><![CDATA[colloquialism]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[herman starter]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[leavener]]></category>
		<category><![CDATA[leaveners]]></category>
		<category><![CDATA[sourdough]]></category>
		<category><![CDATA[sourdough starter]]></category>
		<category><![CDATA[temperature]]></category>
		<category><![CDATA[time]]></category>
		<category><![CDATA[today]]></category>
		<category><![CDATA[way]]></category>
		<category><![CDATA[Yeast]]></category>
		<category><![CDATA[yeast starter]]></category>
		<category><![CDATA[yeasts]]></category>

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		<description><![CDATA[Prior to the evolution of commercially available baking powders and yeasts during the 19th century, yeast starters were the leaveners used in breadmaking. Such starters are a simple mixture of flour, water, sugar and yeast. (At one time, airborne yeast was the only source used, but today convenient commercially packaged baker&#8217;s yeast is more common.) [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>stew</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/stew/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/stew/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:23:18 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Broth]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[dishes]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[method of cooking]]></category>
		<category><![CDATA[natural juices]]></category>
		<category><![CDATA[period]]></category>
		<category><![CDATA[period of time]]></category>
		<category><![CDATA[pot]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[stew]]></category>
		<category><![CDATA[term]]></category>
		<category><![CDATA[thick soup]]></category>
		<category><![CDATA[time]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/stew/</guid>
		<description><![CDATA[n. Any dish that is prepared by stewing. The term is most often applied to dishes that contain meat, vegetables and a thick soup- like broth resulting from a combination of the stewing liquid and the natural juices of the food being stewed. stew v. A method of cooking by which food is barely covered [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>steamed bread</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/steamed-bread/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/steamed-bread/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:23:10 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[aluminum foil]]></category>
		<category><![CDATA[batter]]></category>
		<category><![CDATA[boiling water]]></category>
		<category><![CDATA[boston brown bread]]></category>
		<category><![CDATA[breads]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[half the time]]></category>
		<category><![CDATA[ounce]]></category>
		<category><![CDATA[pot]]></category>
		<category><![CDATA[pressure]]></category>
		<category><![CDATA[pressure cooker]]></category>
		<category><![CDATA[rack]]></category>
		<category><![CDATA[texture]]></category>
		<category><![CDATA[time]]></category>
		<category><![CDATA[type]]></category>
		<category><![CDATA[water]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/steamed-bread/</guid>
		<description><![CDATA[boston brown bread is probably the most famous steamed bread in the United States. This type of bread is made by placing a batter in a covered container on a rack set over gently boiling water in a large pot. The pot is covered and the bread steamed for about 3 hours. It can also [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>sponge</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/sponge/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/sponge/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:22:46 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[addition]]></category>
		<category><![CDATA[beaten egg whites]]></category>
		<category><![CDATA[bread dough]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[fruit purees]]></category>
		<category><![CDATA[light bread]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sponge]]></category>
		<category><![CDATA[Sponges]]></category>
		<category><![CDATA[tangy]]></category>
		<category><![CDATA[tangy flavor]]></category>
		<category><![CDATA[time]]></category>
		<category><![CDATA[Yeast]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/sponge/</guid>
		<description><![CDATA[1. A frothy, gelatin-based dessert that has been lightened by the addition of beaten egg whites. Sometimes whipped cream is added, though it makes the dessert richer and not as airy. Sponges may be variously flavored, usually with fruit purees. 2. A light bread-dough mixture made by combining the yeast with some of the flour [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>smoked salmon</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/smoked-salmon/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/smoked-salmon/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:21:48 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[atlantic salmon]]></category>
		<category><![CDATA[brine]]></category>
		<category><![CDATA[chinook]]></category>
		<category><![CDATA[chunk]]></category>
		<category><![CDATA[cream cheese]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[geographical references]]></category>
		<category><![CDATA[Hot-smoking]]></category>
		<category><![CDATA[jewish cuisine]]></category>
		<category><![CDATA[kippered salmon]]></category>
		<category><![CDATA[Lox]]></category>
		<category><![CDATA[smoked atlantic salmon]]></category>
		<category><![CDATA[smoked lox]]></category>
		<category><![CDATA[smoked salmon]]></category>
		<category><![CDATA[smokehouse]]></category>
		<category><![CDATA[squaw candy]]></category>
		<category><![CDATA[style]]></category>
		<category><![CDATA[temperature]]></category>
		<category><![CDATA[time]]></category>
		<category><![CDATA[whole salmon]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/smoked-salmon/</guid>
		<description><![CDATA[Fresh salmon that has undergone a smoking process, usually by one of two methods &#8212; hot-smoking or cold-smoking. Hot-smoking is a process by which the fish is smoked from 6 to 12 hours at temperatures ranging from 120&#176; to 180&#176;F. The time and temperature depend on the size of the fish, how close it is [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>shinma; shinmai</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/shinma-shinmai/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/shinma-shinmai/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:20:45 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[cooking]]></category>
		<category><![CDATA[fall]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[shinma]]></category>
		<category><![CDATA[shinmai]]></category>
		<category><![CDATA[shinmei]]></category>
		<category><![CDATA[sweeter]]></category>
		<category><![CDATA[tender]]></category>
		<category><![CDATA[time]]></category>
		<category><![CDATA[water]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/shinma-shinmai/</guid>
		<description><![CDATA[Japanese &#8220;new rice&#8221; that&#8217;s harvested in the early fall. It&#8217;s sweeter and more tender than regular rice and therefore requires less water and a shorter cooking time. This highly regarded rice is also spelled shinmei.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>schnitz un knepp</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/schnitz-un-knepp/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/schnitz-un-knepp/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:19:50 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[batter]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[dried apples]]></category>
		<category><![CDATA[end]]></category>
		<category><![CDATA[knepp]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[Pennslyvania]]></category>
		<category><![CDATA[schnitz]]></category>
		<category><![CDATA[time]]></category>
		<category><![CDATA[water]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/schnitz-un-knepp/</guid>
		<description><![CDATA[A Pennslyvania Dutch dish consisting of dried apples that are soaked in water before being cooked in that liquid with cured meat. At the end of the cooking time, spoonfuls of batter are added to the cooking liquid to make dumplings.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>rock candy</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/rock-candy/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/rock-candy/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:17:50 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[bottle]]></category>
		<category><![CDATA[bottom of the bottle]]></category>
		<category><![CDATA[candy shops]]></category>
		<category><![CDATA[chunk]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[hard candy]]></category>
		<category><![CDATA[home]]></category>
		<category><![CDATA[latter]]></category>
		<category><![CDATA[liqueur]]></category>
		<category><![CDATA[rock]]></category>
		<category><![CDATA[rock and rye]]></category>
		<category><![CDATA[rock candy]]></category>
		<category><![CDATA[stir sticks]]></category>
		<category><![CDATA[sugar syrup]]></category>
		<category><![CDATA[sweet drinks]]></category>
		<category><![CDATA[sweetener]]></category>
		<category><![CDATA[syrup]]></category>
		<category><![CDATA[tea]]></category>
		<category><![CDATA[time]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/rock-candy/</guid>
		<description><![CDATA[A simple hard candy made by allowing a concentrated sugar syrup to evaporate slowly (sometimes for up to a week), during which time it crystallizes into chunks. The crystals can be formed around strings or small sticks (the latter can be used as stir sticks for sweet drinks). Small rock-candy crystals can be used as [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>preserve</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/preserve/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/preserve/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:15:32 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Canning]]></category>
		<category><![CDATA[dehydrating]]></category>
		<category><![CDATA[different ways]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[freezing]]></category>
		<category><![CDATA[length]]></category>
		<category><![CDATA[length of time]]></category>
		<category><![CDATA[long periods of time]]></category>
		<category><![CDATA[number]]></category>
		<category><![CDATA[refrigeration]]></category>
		<category><![CDATA[smoking]]></category>
		<category><![CDATA[time]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/preserve/</guid>
		<description><![CDATA[To prepare foods so that they can be kept for long periods of time without spoiling or deteriorating. Depending on the food and the length of time it&#8217;s to be stored, preserving can be accomplished in a number of different ways including refrigeration, freezing, canning, salting, smoking, freeze-drying, dehydrating and pickling.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>potato chips</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/potato-chips/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/potato-chips/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:15:15 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[airtight]]></category>
		<category><![CDATA[airtight container]]></category>
		<category><![CDATA[american favorites]]></category>
		<category><![CDATA[behest]]></category>
		<category><![CDATA[chive]]></category>
		<category><![CDATA[commercial potato]]></category>
		<category><![CDATA[cool]]></category>
		<category><![CDATA[crushproof]]></category>
		<category><![CDATA[date]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[nacho]]></category>
		<category><![CDATA[new york hotel]]></category>
		<category><![CDATA[package]]></category>
		<category><![CDATA[potato chips]]></category>
		<category><![CDATA[saratoga springs new york]]></category>
		<category><![CDATA[selection]]></category>
		<category><![CDATA[skin]]></category>
		<category><![CDATA[storage time]]></category>
		<category><![CDATA[thicknesses]]></category>
		<category><![CDATA[time]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/potato-chips/</guid>
		<description><![CDATA[Because these deep-fried, thinly sliced potatoes were invented by the chef of a Saratoga Springs, New York, hotel at the behest of a mid-19th-century guest, they&#8217;re also called Saratoga chips. Now these all-American favorites come commercially in a wide selection of sizes, cuts (ripple and flat), thicknesses, and flavors such as chive, barbecue and nacho. [...]]]></description>
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