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	<title>Multiculti Cooking &#187; Cooking Tips</title>
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	<link>http://www.multiculticooking.com</link>
	<description>A blog about multicultural food from all over the world</description>
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		<title>No more dried out turkey</title>
		<link>http://www.multiculticooking.com/2011/11/23/no-more-dried-out-turkey/</link>
		<comments>http://www.multiculticooking.com/2011/11/23/no-more-dried-out-turkey/#comments</comments>
		<pubDate>Wed, 23 Nov 2011 20:35:54 +0000</pubDate>
		<dc:creator>Debbie</dc:creator>
				<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[dried out turkey tip]]></category>

		<guid isPermaLink="false">http://www.multiculticooking.com/?p=1805</guid>
		<description><![CDATA[It&#8217;s almost Thanksgiving and everyone is getting ready for turkey again! There are tons of tips on &#8220;how not to overcook your turkey&#8221;, but this is one of those situations where you usually don&#8217;t know until it&#8217;s too late. You can&#8217;t cook the turkey a day ahead; you can&#8217;t cut in the turkey while it&#8217;s cooking [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Things to do with onions besides crying</title>
		<link>http://www.multiculticooking.com/2010/03/18/things-to-do-with-onions-besides-crying/</link>
		<comments>http://www.multiculticooking.com/2010/03/18/things-to-do-with-onions-besides-crying/#comments</comments>
		<pubDate>Fri, 19 Mar 2010 03:00:10 +0000</pubDate>
		<dc:creator>Debbie</dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Tips]]></category>

		<guid isPermaLink="false">http://www.multiculticooking.com/?p=1548</guid>
		<description><![CDATA[There is something about onions that give food more flavor, whether raw, cooked or pickled. Depending on which kind, onions can be sharp, spicy, tangy or mild and sweet. They&#8217;re used in almost any cuisine in the world and can you believe they have been used since 5000 BC?  Click the link for more amazing [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Different types of noodles</title>
		<link>http://www.multiculticooking.com/2009/10/27/different-types-of-noodles/</link>
		<comments>http://www.multiculticooking.com/2009/10/27/different-types-of-noodles/#comments</comments>
		<pubDate>Tue, 27 Oct 2009 22:41:04 +0000</pubDate>
		<dc:creator>Debbie</dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[asian pasta]]></category>
		<category><![CDATA[creative pasta]]></category>
		<category><![CDATA[flat pasta]]></category>
		<category><![CDATA[pasta strands]]></category>
		<category><![CDATA[pasta varieties]]></category>
		<category><![CDATA[ribbon pasta]]></category>
		<category><![CDATA[types of pasta]]></category>

		<guid isPermaLink="false">http://www.multiculticooking.com/?p=1358</guid>
		<description><![CDATA[Until I moved to the U.S.A. I only knew of spaghetti and macaroni which we either used for bami, spaghetti, macaroni salad or in soup. Imagine my surprise when I saw shelves of what was called &#8220;pasta&#8221; in the supermarkets. There are so many varieties, from dried to fresh, small to large, and many more [...]]]></description>
		<wfw:commentRss>http://www.multiculticooking.com/2009/10/27/different-types-of-noodles/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Cooked beets tip</title>
		<link>http://www.multiculticooking.com/2009/10/10/cooked-beets-tip/</link>
		<comments>http://www.multiculticooking.com/2009/10/10/cooked-beets-tip/#comments</comments>
		<pubDate>Sat, 10 Oct 2009 14:15:05 +0000</pubDate>
		<dc:creator>Debbie</dc:creator>
				<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[red beet]]></category>
		<category><![CDATA[red beet salad]]></category>
		<category><![CDATA[red beet tip]]></category>

		<guid isPermaLink="false">http://www.multiculticooking.com/?p=1243</guid>
		<description><![CDATA[We received this tip from Liz, one of our regular readers, and in case you missed her comment, I&#8217;m posting it here. I love cooked beets sliced and mixed with salads. I steam them in a large pot, cut in half, let them cool and store them in the fridge. Every time I make a salad, I [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Freezing fruit</title>
		<link>http://www.multiculticooking.com/2009/09/15/freezing-fruit/</link>
		<comments>http://www.multiculticooking.com/2009/09/15/freezing-fruit/#comments</comments>
		<pubDate>Wed, 16 Sep 2009 00:33:37 +0000</pubDate>
		<dc:creator>Debbie</dc:creator>
				<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[frozen banana shake]]></category>
		<category><![CDATA[frozen fruit]]></category>
		<category><![CDATA[frozen fruit for smoothie]]></category>

		<guid isPermaLink="false">http://www.multiculticooking.com/?p=1099</guid>
		<description><![CDATA[The secret to making a nice, thick smoothie is to use frozen fruit. To freeze bananas, take RIPE bananas, peel them, place into a Ziploc or freezer bag and put them in your freezer. That&#8217;s it! They&#8217;ll last 1-2 months.]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Happy cake tip</title>
		<link>http://www.multiculticooking.com/2009/07/27/happy-cake-tip/</link>
		<comments>http://www.multiculticooking.com/2009/07/27/happy-cake-tip/#comments</comments>
		<pubDate>Mon, 27 Jul 2009 07:22:09 +0000</pubDate>
		<dc:creator>Grace</dc:creator>
				<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Healthy Living]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[bake cake]]></category>
		<category><![CDATA[baking makes happy]]></category>
		<category><![CDATA[photo prune cake]]></category>

		<guid isPermaLink="false">http://www.multiculticooking.com/?p=862</guid>
		<description><![CDATA[One of the things that helps me when I&#8217;m in a low mood is: Baking a cake! I forget everything else and really enjoy the process. After the cake is finished I taste a small piece and then I let others enjoy my baking because I&#8217;m not really fond of cake. This is a good way to [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Salmon tip</title>
		<link>http://www.multiculticooking.com/2009/07/23/salmon-tip/</link>
		<comments>http://www.multiculticooking.com/2009/07/23/salmon-tip/#comments</comments>
		<pubDate>Thu, 23 Jul 2009 08:18:55 +0000</pubDate>
		<dc:creator>Grace</dc:creator>
				<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[salmon tip]]></category>
		<category><![CDATA[smoked salmon]]></category>
		<category><![CDATA[smoked salmon pasta]]></category>

		<guid isPermaLink="false">http://www.multiculticooking.com/?p=787</guid>
		<description><![CDATA[If you don&#8217;t like the strong taste of fresh salmon (like my husband), you can try to use smoked salmon instead. I used it in a pasta dish and he loved it. According to him the dish was restaurant quality!]]></description>
		<wfw:commentRss>http://www.multiculticooking.com/2009/07/23/salmon-tip/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Different types of rice</title>
		<link>http://www.multiculticooking.com/2009/04/30/different-types-of-rice/</link>
		<comments>http://www.multiculticooking.com/2009/04/30/different-types-of-rice/#comments</comments>
		<pubDate>Thu, 30 Apr 2009 16:21:13 +0000</pubDate>
		<dc:creator>Debbie</dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[basmati]]></category>
		<category><![CDATA[black rice]]></category>
		<category><![CDATA[brown rice]]></category>
		<category><![CDATA[converted rice]]></category>
		<category><![CDATA[glutinous rice]]></category>
		<category><![CDATA[instant rice]]></category>
		<category><![CDATA[jasmine rice]]></category>
		<category><![CDATA[parboiled rice]]></category>
		<category><![CDATA[rice varieties]]></category>
		<category><![CDATA[sticky rice]]></category>
		<category><![CDATA[types of rice]]></category>
		<category><![CDATA[white rice]]></category>
		<category><![CDATA[wild rice]]></category>

		<guid isPermaLink="false">http://www.multiculticooking.com/?p=708</guid>
		<description><![CDATA[Do you know how many different types of rice there are? I was amazed to find out that there are 40,000 varieties worldwide! When I grew up I knew about white rice, sticky rice, black/purple rice, fried rice or mixed rice, and thought that was it! (Of course the last two are not a type [...]]]></description>
		<wfw:commentRss>http://www.multiculticooking.com/2009/04/30/different-types-of-rice/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Avocado tip</title>
		<link>http://www.multiculticooking.com/2009/03/31/avocado-tip/</link>
		<comments>http://www.multiculticooking.com/2009/03/31/avocado-tip/#comments</comments>
		<pubDate>Wed, 01 Apr 2009 00:20:59 +0000</pubDate>
		<dc:creator>Debbie</dc:creator>
				<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[avocado sandwich]]></category>
		<category><![CDATA[choose avocado]]></category>
		<category><![CDATA[cut avocado]]></category>
		<category><![CDATA[peel avocado]]></category>
		<category><![CDATA[ripen avocado]]></category>

		<guid isPermaLink="false">http://www.multiculticooking.com/?p=678</guid>
		<description><![CDATA[How do you pick the right avocado? Everyone has their own technique, but I&#8217;ll share what my dad taught us.  He would show us how to &#8220;feel&#8221; the ripeness of some fruits by applying light pressure, a technique used for avocados as well. Gently press the avocado and if it yields a little (very subtle), you have [...]]]></description>
		<wfw:commentRss>http://www.multiculticooking.com/2009/03/31/avocado-tip/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Cooking terms</title>
		<link>http://www.multiculticooking.com/2009/03/06/cooking-terms/</link>
		<comments>http://www.multiculticooking.com/2009/03/06/cooking-terms/#comments</comments>
		<pubDate>Fri, 06 Mar 2009 23:42:23 +0000</pubDate>
		<dc:creator>Debbie</dc:creator>
				<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[baking powder]]></category>
		<category><![CDATA[baking soda]]></category>
		<category><![CDATA[baste]]></category>
		<category><![CDATA[batter]]></category>
		<category><![CDATA[blanch]]></category>
		<category><![CDATA[bouquet garni]]></category>
		<category><![CDATA[braise]]></category>
		<category><![CDATA[caramelize]]></category>
		<category><![CDATA[cooking terms]]></category>
		<category><![CDATA[deglaze]]></category>
		<category><![CDATA[dice]]></category>
		<category><![CDATA[dollop]]></category>
		<category><![CDATA[dredge]]></category>
		<category><![CDATA[drippings]]></category>
		<category><![CDATA[drizzle]]></category>
		<category><![CDATA[fillet]]></category>
		<category><![CDATA[fines herbes]]></category>
		<category><![CDATA[flambé]]></category>
		<category><![CDATA[julienne]]></category>
		<category><![CDATA[macerate]]></category>
		<category><![CDATA[marinate]]></category>
		<category><![CDATA[parboil]]></category>
		<category><![CDATA[poach]]></category>
		<category><![CDATA[sauté]]></category>
		<category><![CDATA[scald]]></category>
		<category><![CDATA[steep]]></category>
		<category><![CDATA[stir-fry]]></category>
		<category><![CDATA[truss]]></category>
		<category><![CDATA[zest]]></category>

		<guid isPermaLink="false">http://www.multiculticooking.com/?p=590</guid>
		<description><![CDATA[Some of the following terms are used only in cooking. In order to understand basic recipes (in English) you should know what they mean. Here is a definition of the most common terms. Bake: To cook food in an oven, with dry heat; this is called roasting when used for meat or poultry. Baking powder: [...]]]></description>
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		<slash:comments>0</slash:comments>
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