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	<title>Tinfoil Chef &#187; terminology</title>
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		<item>
		<title>Terms: Jambalaya, Jardiniere, Julienne, Jus</title>
		<link>http://tinfoilchef.com/239/terms-jambalaya-jardiniere-julienne/</link>
		<comments>http://tinfoilchef.com/239/terms-jambalaya-jardiniere-julienne/#comments</comments>
		<pubDate>Tue, 30 Sep 2008 21:17:53 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[From The Cook]]></category>
		<category><![CDATA[kitchen talk]]></category>
		<category><![CDATA[Odds & Ends]]></category>
		<category><![CDATA[terminology]]></category>
		<category><![CDATA[cooking terms]]></category>
		<category><![CDATA[food terms]]></category>
		<category><![CDATA[terms]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/?p=239</guid>
		<description><![CDATA[Jambalaya is A Cajun and Creole dish that's made up of rice, smoke sausage, cubed ham, aromatics, and pretty much any meat the cook likes or has available.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Terms: Bouillabaisse, Bouillon, Bouquet Garni, Braise, Bread</title>
		<link>http://tinfoilchef.com/230/terms-bouillabaisse-bouillon-bouquet/</link>
		<comments>http://tinfoilchef.com/230/terms-bouillabaisse-bouillon-bouquet/#comments</comments>
		<pubDate>Wed, 17 Sep 2008 04:30:16 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[From The Cook]]></category>
		<category><![CDATA[kitchen talk]]></category>
		<category><![CDATA[Odds & Ends]]></category>
		<category><![CDATA[terminology]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[cooking terms]]></category>
		<category><![CDATA[food terms]]></category>
		<category><![CDATA[terms]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/?p=230</guid>
		<description><![CDATA[I've gone and managed to be so occupied with other projects that I haven't done anything here in a week.  It's also been quite a while since I did one of those posts that talk about cooking terminology so I thought I'd kill two birds with one stone and get back into some terminology.
]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Terms: Deep-fry, Deglaze, Degrease, Dice</title>
		<link>http://tinfoilchef.com/213/terms-deep-fry-deglaze-degrease-dice/</link>
		<comments>http://tinfoilchef.com/213/terms-deep-fry-deglaze-degrease-dice/#comments</comments>
		<pubDate>Sun, 03 Aug 2008 01:26:55 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[From The Cook]]></category>
		<category><![CDATA[kitchen talk]]></category>
		<category><![CDATA[Odds & Ends]]></category>
		<category><![CDATA[terminology]]></category>
		<category><![CDATA[cooking terms]]></category>
		<category><![CDATA[food terms]]></category>
		<category><![CDATA[terms]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/?p=213</guid>
		<description><![CDATA[To Deep-fry something is To cook it completely submerged in hot oil. When something is Deep-fried at the proper temperature it will absorb comparatively little oil and turn out surprisingly light. If the oil is too hot, foods will brown too quickly and stay raw in the middle. If the oil isn’t hot enough, the [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Boiling Secrets</title>
		<link>http://tinfoilchef.com/205/boiling-secrets/</link>
		<comments>http://tinfoilchef.com/205/boiling-secrets/#comments</comments>
		<pubDate>Fri, 25 Jul 2008 21:13:44 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[Food Prep]]></category>
		<category><![CDATA[From The Cook]]></category>
		<category><![CDATA[kitchen talk]]></category>
		<category><![CDATA[Quick Tips]]></category>
		<category><![CDATA[terminology]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/?p=205</guid>
		<description><![CDATA[I was going to do another one of the cooking terms posts but then I ran across something that made me decide that the term "Boil" deserved a bit broader treatment than as a one of many in a list of several items.]]></description>
		<wfw:commentRss>http://tinfoilchef.com/205/boiling-secrets/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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		<title>Terms: Beat, Béchamel, Beurre Blanc, Bisque</title>
		<link>http://tinfoilchef.com/197/terms-beat-bechamel-beurre-blanc-bisque/</link>
		<comments>http://tinfoilchef.com/197/terms-beat-bechamel-beurre-blanc-bisque/#comments</comments>
		<pubDate>Tue, 15 Jul 2008 03:38:07 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[From The Cook]]></category>
		<category><![CDATA[kitchen talk]]></category>
		<category><![CDATA[Odds & Ends]]></category>
		<category><![CDATA[terminology]]></category>
		<category><![CDATA[cooking terms]]></category>
		<category><![CDATA[food terms]]></category>
		<category><![CDATA[terms]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/?p=197</guid>
		<description><![CDATA[Here's a few more items for the terminology notebook.  I've actually heard three of these quite a bit though I've never encountered the term Beurre Blanc before.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Terms: Fettuccine, Fines Herbes, Fish sauce, Flambé, Flan</title>
		<link>http://tinfoilchef.com/191/terms-fettuccine-fines-herbes-fish-sauce/</link>
		<comments>http://tinfoilchef.com/191/terms-fettuccine-fines-herbes-fish-sauce/#comments</comments>
		<pubDate>Mon, 07 Jul 2008 03:52:56 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[From The Cook]]></category>
		<category><![CDATA[kitchen talk]]></category>
		<category><![CDATA[Odds & Ends]]></category>
		<category><![CDATA[terminology]]></category>
		<category><![CDATA[cooking terms]]></category>
		<category><![CDATA[food terms]]></category>
		<category><![CDATA[terms]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/?p=191</guid>
		<description><![CDATA[Here&#8217;s a few more terms. Every time I go looking around for more of them to post, I run into things that I&#8217;ve heard before but never actually knew what they meant. One good example of that is Filé, which I remember hearing Justin Wilson talk about on his show a lot. And only recently [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Terms: Batter, Battuto, Bavarian, Creme Anglaise, Bearnaise</title>
		<link>http://tinfoilchef.com/190/terms-batter-battuto-bavarian-creme/</link>
		<comments>http://tinfoilchef.com/190/terms-batter-battuto-bavarian-creme/#comments</comments>
		<pubDate>Sun, 06 Jul 2008 03:59:07 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[From The Cook]]></category>
		<category><![CDATA[kitchen talk]]></category>
		<category><![CDATA[Odds & Ends]]></category>
		<category><![CDATA[terminology]]></category>
		<category><![CDATA[cooking terms]]></category>
		<category><![CDATA[food terms]]></category>
		<category><![CDATA[terms]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/?p=190</guid>
		<description><![CDATA[I really should do more of these posts about terminology because honestly, I frequently learn as much as I&#8217;m sharing when I do them. Some of the terms I&#8217;ve heard actually sound more like parts you might be ordering to restore used Harleys to factory condition. Ok, maybe that&#8217;s a bit of an exaggeration but [...]]]></description>
		<wfw:commentRss>http://tinfoilchef.com/190/terms-batter-battuto-bavarian-creme/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Terms: Aioli, A la Nage, Basmati, Baster</title>
		<link>http://tinfoilchef.com/166/terms-aioli-a-la-nage-basmati-baster/</link>
		<comments>http://tinfoilchef.com/166/terms-aioli-a-la-nage-basmati-baster/#comments</comments>
		<pubDate>Tue, 10 Jun 2008 18:46:05 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[From The Cook]]></category>
		<category><![CDATA[kitchen talk]]></category>
		<category><![CDATA[Odds & Ends]]></category>
		<category><![CDATA[terminology]]></category>
		<category><![CDATA[cooking terms]]></category>
		<category><![CDATA[food terms]]></category>
		<category><![CDATA[terms]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/2008/06/10/terms-aioli-a-la-nage-basmati-baster/</guid>
		<description><![CDATA[It&#8217;s been a while since I&#8217;ve posted any of these so here&#8217;s some more for food &#038; kitchen terminology. Aioli is a garlic mayonnaise that&#8217;s considered a delicious accompaniment to grilled vegetables, steamed or boiled artichokes, boiled potatoes, and grilled or baked fish and shellfish. Cooking a la nage means to poach food, usually seafood, [...]]]></description>
		<wfw:commentRss>http://tinfoilchef.com/166/terms-aioli-a-la-nage-basmati-baster/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Terms: Albumen, Al dente, Arborio, Aromatics</title>
		<link>http://tinfoilchef.com/156/terms-albumen-al-dente-arborio-aromatics/</link>
		<comments>http://tinfoilchef.com/156/terms-albumen-al-dente-arborio-aromatics/#comments</comments>
		<pubDate>Wed, 28 May 2008 04:50:35 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[From The Cook]]></category>
		<category><![CDATA[kitchen talk]]></category>
		<category><![CDATA[Odds & Ends]]></category>
		<category><![CDATA[terminology]]></category>
		<category><![CDATA[cooking terms]]></category>
		<category><![CDATA[food terms]]></category>
		<category><![CDATA[terms]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/2008/05/27/terms-albumen-al-dente-arborio-aromatics/</guid>
		<description><![CDATA[Albumen isn&#8217;t exactly a commonly used term that I&#8217;ve noticed, but it&#8217;s shown up once in a while in recipes written by cooks that I think are trying to make their recipes sound more exotic than they really are. Albumen is the white of an egg. Al dente is one of those terms that you [...]]]></description>
		<wfw:commentRss>http://tinfoilchef.com/156/terms-albumen-al-dente-arborio-aromatics/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Terms: Shallot, White Chocolate, Wok</title>
		<link>http://tinfoilchef.com/153/terms-shallot-white-chocolate-wok/</link>
		<comments>http://tinfoilchef.com/153/terms-shallot-white-chocolate-wok/#comments</comments>
		<pubDate>Thu, 22 May 2008 04:30:24 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[From The Cook]]></category>
		<category><![CDATA[kitchen talk]]></category>
		<category><![CDATA[Odds & Ends]]></category>
		<category><![CDATA[terminology]]></category>
		<category><![CDATA[cooking terms]]></category>
		<category><![CDATA[food terms]]></category>
		<category><![CDATA[terms]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/2008/05/21/terms-shallot-white-chocolate-wok/</guid>
		<description><![CDATA[Got some more for the food terminology section. A Shallot is actually a member of the onion family. They look kind of like large cloves of garlic. They&#8217;re used to infuse savory type dishes with a mild onion flavor. They should be kept refrigerated for up to 1 week to maintain maximum flavor. White chocolate, [...]]]></description>
		<wfw:commentRss>http://tinfoilchef.com/153/terms-shallot-white-chocolate-wok/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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