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	<title>My Favorite Kitchen</title>
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	<description>A place for the curious epicurean!</description>
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		<title>Dry Heat Cooking &#8211; Broiling</title>
		<link>http://blog.myfavoritekitchen.com/2011/11/dry-heat-cooking-broiling/</link>
		<comments>http://blog.myfavoritekitchen.com/2011/11/dry-heat-cooking-broiling/#comments</comments>
		<pubDate>Mon, 14 Nov 2011 21:37:15 +0000</pubDate>
		<dc:creator>Chef Dixie</dc:creator>
				<category><![CDATA[Informational]]></category>
		<category><![CDATA[broiling]]></category>
		<category><![CDATA[dry heat cooking]]></category>

		<guid isPermaLink="false">http://blog.myfavoritekitchen.com/?p=1853</guid>
		<description><![CDATA[Dry heat cooking has several types of cooking methods within this category. Broiling Grilling Roasting Baking Sautéing Pan frying Deep-frying To begin, let’s start with Broiling! This method may be self-explanatory but in case you are new to this type of cooking, it is using radiant heat from an overhead source to cook your foods. I [...]]]></description>
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		<title>Principles of Cooking</title>
		<link>http://blog.myfavoritekitchen.com/2011/11/principlesofcooking/</link>
		<comments>http://blog.myfavoritekitchen.com/2011/11/principlesofcooking/#comments</comments>
		<pubDate>Thu, 03 Nov 2011 10:30:07 +0000</pubDate>
		<dc:creator>Chef Dixie</dc:creator>
				<category><![CDATA[Informational]]></category>
		<category><![CDATA[combination heat cooking]]></category>
		<category><![CDATA[dry heat cooking]]></category>
		<category><![CDATA[fats melt]]></category>
		<category><![CDATA[moist heat cooking]]></category>
		<category><![CDATA[principles of cooking]]></category>
		<category><![CDATA[protein coagulation]]></category>
		<category><![CDATA[starches gelatinize]]></category>
		<category><![CDATA[sugars caramelize]]></category>
		<category><![CDATA[water evaporates]]></category>

		<guid isPermaLink="false">http://blog.myfavoritekitchen.com/?p=1878</guid>
		<description><![CDATA[Many times I have been asked about &#8220;how to cook&#8221; and when to use a certain type of cooking methods.  Because of this, I have decided to do a series of posts dedicated to this topic.  I think the Principles of Cooking are important to understand for the mere fact of knowing there are several [...]]]></description>
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		<title>The Dutch Oven</title>
		<link>http://blog.myfavoritekitchen.com/2011/11/the-dutch-oven/</link>
		<comments>http://blog.myfavoritekitchen.com/2011/11/the-dutch-oven/#comments</comments>
		<pubDate>Thu, 03 Nov 2011 01:00:35 +0000</pubDate>
		<dc:creator>Chef Dixie</dc:creator>
				<category><![CDATA[Informational]]></category>
		<category><![CDATA[all-clad]]></category>
		<category><![CDATA[dutch oven]]></category>
		<category><![CDATA[Le Creuset]]></category>
		<category><![CDATA[Lodge]]></category>

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		<description><![CDATA[For the last post in the series from The Pros and Cons of Pots and Pans, this pot is fast becoming a serious contender in my kitchen! These ovens come in two different materials (for kitchen use, not camping); Cast iron covered in porcelain enamel and stainless steal .  The sizes range from 3 qt  to [...]]]></description>
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