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	<title>Gozba.org &#187; Месо, птици, дивеч</title>
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	<description>Любими кулинарни рецепти</description>
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		<title>Шунка</title>
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		<pubDate>Fri, 02 Jul 2010 07:00:29 +0000</pubDate>
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				<category><![CDATA[Месо, птици, дивеч]]></category>
		<category><![CDATA[Свинско месо]]></category>
		<category><![CDATA[Техники]]></category>
		<category><![CDATA[Варене]]></category>
		<category><![CDATA[Месо]]></category>
		<category><![CDATA[Свинско]]></category>

		<guid isPermaLink="false">http://www.gozba.org/?p=1464</guid>
		<description><![CDATA[Шунка Задните крака, предварително накиснати в саламура или опушени на сухо със сол, са познати под името шунка. Шунката често пъти се соли и се опушва според местните традиции и обикновено се яде студена, след като се вари на костта си или без нея. Най-известната британска шунка, &#34;Браднъм&#34;, се опушва дълго време, друг познат вид [...]]]></description>
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		<title>Нарязване на свинско месо</title>
		<link>http://www.gozba.org/2010/05/09/%d0%bd%d0%b0%d1%80%d1%8f%d0%b7%d0%b2%d0%b0%d0%bd%d0%b5-%d0%bd%d0%b0-%d1%81%d0%b2%d0%b8%d0%bd%d1%81%d0%ba%d0%be-%d0%bc%d0%b5%d1%81%d0%be/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=%25d0%25bd%25d0%25b0%25d1%2580%25d1%258f%25d0%25b7%25d0%25b2%25d0%25b0%25d0%25bd%25d0%25b5-%25d0%25bd%25d0%25b0-%25d1%2581%25d0%25b2%25d0%25b8%25d0%25bd%25d1%2581%25d0%25ba%25d0%25be-%25d0%25bc%25d0%25b5%25d1%2581%25d0%25be</link>
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		<pubDate>Sun, 09 May 2010 11:31:09 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Месо, птици, дивеч]]></category>
		<category><![CDATA[Свинско месо]]></category>
		<category><![CDATA[Техники]]></category>
		<category><![CDATA[Месо]]></category>
		<category><![CDATA[Свинско]]></category>

		<guid isPermaLink="false">http://www.gozba.org/?p=1455</guid>
		<description><![CDATA[Нарязването на свинското не е трудна работа, стига само най-напред да махнете кожичката. Освен това трябва да оставите месото да отпочине преди нарязването. Бут Първо махнете кожичката. Започнете от дебелия край. Режете по дължина на парчето, като стигате до костта. После режете покрай костта, за да освободите резените. Обърнете парчето и повторете процедурата. Преден крак [...]]]></description>
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		<title>Печене на свинско месо във фурна</title>
		<link>http://www.gozba.org/2010/05/01/%d0%bf%d0%b5%d1%87%d0%b5%d0%bd%d0%b5-%d0%bd%d0%b0-%d1%81%d0%b2%d0%b8%d0%bd%d1%81%d0%ba%d0%be-%d0%bc%d0%b5%d1%81%d0%be-%d0%b2%d1%8a%d0%b2-%d1%84%d1%83%d1%80%d0%bd%d0%b0/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=%25d0%25bf%25d0%25b5%25d1%2587%25d0%25b5%25d0%25bd%25d0%25b5-%25d0%25bd%25d0%25b0-%25d1%2581%25d0%25b2%25d0%25b8%25d0%25bd%25d1%2581%25d0%25ba%25d0%25be-%25d0%25bc%25d0%25b5%25d1%2581%25d0%25be-%25d0%25b2%25d1%258a%25d0%25b2-%25d1%2584%25d1%2583%25d1%2580%25d0%25bd%25d0%25b0</link>
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		<pubDate>Sat, 01 May 2010 07:07:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Месо, птици, дивеч]]></category>
		<category><![CDATA[Печене]]></category>
		<category><![CDATA[Свинско месо]]></category>
		<category><![CDATA[Техники]]></category>
		<category><![CDATA[Месо]]></category>
		<category><![CDATA[Свинско]]></category>

		<guid isPermaLink="false">http://www.gozba.org/?p=1450</guid>
		<description><![CDATA[Повечето парчета свинско може да се опекат на фурна &#8211; със или без костите. За разлика от агнешкото, свинското никога не се сервира недопечено, защото това представлява риск за здравето, а и не е нито вкусно, нито красиво на вид. Идеално опеченото парче свинско се пече бавно, внимателно и без да се захлупва. Подготовка Извадете [...]]]></description>
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		<title>Свинско задушено</title>
		<link>http://www.gozba.org/2010/04/30/%d1%81%d0%b2%d0%b8%d0%bd%d1%81%d0%ba%d0%be-%d0%b7%d0%b0%d0%b4%d1%83%d1%88%d0%b5%d0%bd%d0%be/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=%25d1%2581%25d0%25b2%25d0%25b8%25d0%25bd%25d1%2581%25d0%25ba%25d0%25be-%25d0%25b7%25d0%25b0%25d0%25b4%25d1%2583%25d1%2588%25d0%25b5%25d0%25bd%25d0%25be</link>
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		<pubDate>Fri, 30 Apr 2010 12:04:40 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Задушаване]]></category>
		<category><![CDATA[Месо, птици, дивеч]]></category>
		<category><![CDATA[Основни ястия]]></category>
		<category><![CDATA[Основни ястия с месо]]></category>
		<category><![CDATA[С месо]]></category>
		<category><![CDATA[Свинско]]></category>
		<category><![CDATA[Свинско месо]]></category>
		<category><![CDATA[Техники]]></category>
		<category><![CDATA[Месо]]></category>

		<guid isPermaLink="false">http://www.gozba.org/?p=1449</guid>
		<description><![CDATA[Задушаването се състои в бавно приготвяне на храната във фурна, придружено с вкусен сос или бульон. Парчетата месо, най-подходящи за задушаване, са плешка и преден крак. Котлетите могат да се задушават цели. &#160; Пикантно задушено свинско Време за подготовка: 10-15 мин Време за приготвяне: 2 ч 6 порции Продукти: 50 г брашно 1 ч. л. [...]]]></description>
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		<title>Печене на свинско месо в микровълнова фурна</title>
		<link>http://www.gozba.org/2010/04/29/%d0%bf%d0%b5%d1%87%d0%b5%d0%bd%d0%b5-%d0%bd%d0%b0-%d1%81%d0%b2%d0%b8%d0%bd%d1%81%d0%ba%d0%be-%d0%bc%d0%b5%d1%81%d0%be-%d0%b2-%d0%bc%d0%b8%d0%ba%d1%80%d0%be%d0%b2%d1%8a%d0%bb%d0%bd%d0%be%d0%b2%d0%b0/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=%25d0%25bf%25d0%25b5%25d1%2587%25d0%25b5%25d0%25bd%25d0%25b5-%25d0%25bd%25d0%25b0-%25d1%2581%25d0%25b2%25d0%25b8%25d0%25bd%25d1%2581%25d0%25ba%25d0%25be-%25d0%25bc%25d0%25b5%25d1%2581%25d0%25be-%25d0%25b2-%25d0%25bc%25d0%25b8%25d0%25ba%25d1%2580%25d0%25be%25d0%25b2%25d1%258a%25d0%25bb%25d0%25bd%25d0%25be%25d0%25b2%25d0%25b0</link>
		<comments>http://www.gozba.org/2010/04/29/%d0%bf%d0%b5%d1%87%d0%b5%d0%bd%d0%b5-%d0%bd%d0%b0-%d1%81%d0%b2%d0%b8%d0%bd%d1%81%d0%ba%d0%be-%d0%bc%d0%b5%d1%81%d0%be-%d0%b2-%d0%bc%d0%b8%d0%ba%d1%80%d0%be%d0%b2%d1%8a%d0%bb%d0%bd%d0%be%d0%b2%d0%b0/#comments</comments>
		<pubDate>Thu, 29 Apr 2010 06:06:49 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[За микровълнова]]></category>
		<category><![CDATA[Месо, птици, дивеч]]></category>
		<category><![CDATA[Свинско месо]]></category>
		<category><![CDATA[Техники]]></category>
		<category><![CDATA[Месо]]></category>
		<category><![CDATA[Печене]]></category>
		<category><![CDATA[Свинско]]></category>

		<guid isPermaLink="false">http://www.gozba.org/?p=1444</guid>
		<description><![CDATA[Когато печете цели парчета свинско, претеглете ги и пресметнете времето за печене, после запечатайте повърхността, като запържите месото в тиган. Сложете свинското с тлъстината надолу в подходяща купа; за предпочитане върху решетка, подходяща за микровълнова фурна, или върху обърната купа, за да не се допира месото до изтеклите сокове. Когато се опече наполовина, обърнете с [...]]]></description>
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		<title>Пържене на свинско месо в тиган</title>
		<link>http://www.gozba.org/2010/04/28/%d0%bf%d1%8a%d1%80%d0%b6%d0%b5%d0%bd%d0%b5-%d0%bd%d0%b0-%d1%81%d0%b2%d0%b8%d0%bd%d1%81%d0%ba%d0%be-%d0%bc%d0%b5%d1%81%d0%be-%d0%b2-%d1%82%d0%b8%d0%b3%d0%b0%d0%bd/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=%25d0%25bf%25d1%258a%25d1%2580%25d0%25b6%25d0%25b5%25d0%25bd%25d0%25b5-%25d0%25bd%25d0%25b0-%25d1%2581%25d0%25b2%25d0%25b8%25d0%25bd%25d1%2581%25d0%25ba%25d0%25be-%25d0%25bc%25d0%25b5%25d1%2581%25d0%25be-%25d0%25b2-%25d1%2582%25d0%25b8%25d0%25b3%25d0%25b0%25d0%25bd</link>
		<comments>http://www.gozba.org/2010/04/28/%d0%bf%d1%8a%d1%80%d0%b6%d0%b5%d0%bd%d0%b5-%d0%bd%d0%b0-%d1%81%d0%b2%d0%b8%d0%bd%d1%81%d0%ba%d0%be-%d0%bc%d0%b5%d1%81%d0%be-%d0%b2-%d1%82%d0%b8%d0%b3%d0%b0%d0%bd/#comments</comments>
		<pubDate>Wed, 28 Apr 2010 06:16:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Месо, птици, дивеч]]></category>
		<category><![CDATA[Основни ястия]]></category>
		<category><![CDATA[Основни ястия с месо]]></category>
		<category><![CDATA[Пържене]]></category>
		<category><![CDATA[С месо]]></category>
		<category><![CDATA[Свинско]]></category>
		<category><![CDATA[Свинско месо]]></category>
		<category><![CDATA[Техники]]></category>
		<category><![CDATA[Месо]]></category>

		<guid isPermaLink="false">http://www.gozba.org/?p=1443</guid>
		<description><![CDATA[Не само малки парчета свинско месо могат да бъдат пържени в тиган, процедурата е подходяща и за рибица, месо от корема, както и за котлети. Пържете, без да захлупвате, загрейте предварително мазнината. Запечатайте месото от двете страни, като го запържите бързо, после намалете температурата, за да се допържи и отвътре. Свинско със сос Време за [...]]]></description>
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		<title>Сосове и глазури за свинско месо</title>
		<link>http://www.gozba.org/2010/04/27/%d1%81%d0%be%d1%81%d0%be%d0%b2%d0%b5-%d0%b8-%d0%b3%d0%bb%d0%b0%d0%b7%d1%83%d1%80%d0%b8-%d0%b7%d0%b0-%d1%81%d0%b2%d0%b8%d0%bd%d1%81%d0%ba%d0%be-%d0%bc%d0%b5%d1%81%d0%be/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=%25d1%2581%25d0%25be%25d1%2581%25d0%25be%25d0%25b2%25d0%25b5-%25d0%25b8-%25d0%25b3%25d0%25bb%25d0%25b0%25d0%25b7%25d1%2583%25d1%2580%25d0%25b8-%25d0%25b7%25d0%25b0-%25d1%2581%25d0%25b2%25d0%25b8%25d0%25bd%25d1%2581%25d0%25ba%25d0%25be-%25d0%25bc%25d0%25b5%25d1%2581%25d0%25be</link>
		<comments>http://www.gozba.org/2010/04/27/%d1%81%d0%be%d1%81%d0%be%d0%b2%d0%b5-%d0%b8-%d0%b3%d0%bb%d0%b0%d0%b7%d1%83%d1%80%d0%b8-%d0%b7%d0%b0-%d1%81%d0%b2%d0%b8%d0%bd%d1%81%d0%ba%d0%be-%d0%bc%d0%b5%d1%81%d0%be/#comments</comments>
		<pubDate>Tue, 27 Apr 2010 06:09:07 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Месо, птици, дивеч]]></category>
		<category><![CDATA[Свинско месо]]></category>
		<category><![CDATA[Сосове, глазури и маринати]]></category>
		<category><![CDATA[Техники]]></category>
		<category><![CDATA[глазури и маринати]]></category>
		<category><![CDATA[маринати]]></category>
		<category><![CDATA[Месо]]></category>
		<category><![CDATA[Свинско]]></category>

		<guid isPermaLink="false">http://www.gozba.org/?p=1442</guid>
		<description><![CDATA[Кайсиева глазура Опечете 1,8 кг ребърца или месо от корема на 190&#176; С за 1/2 час. Излейте соковете, изтекли при печенето на дъното на тавата. Объркайте 225 г пюре от сушени кайсии, 4 с. л. кайсиев ликьор, 4 с. л. бял винен оцет, 4 с. л. тъмен соев сос, 100 г мека кафява захар, 2 [...]]]></description>
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		<item>
		<title>Подправки и маринати за свинско месо</title>
		<link>http://www.gozba.org/2010/04/26/%d0%bf%d0%be%d0%b4%d0%bf%d1%80%d0%b0%d0%b2%d0%ba%d0%b8-%d0%b8-%d0%bc%d0%b0%d1%80%d0%b8%d0%bd%d0%b0%d1%82%d0%b8-%d0%b7%d0%b0-%d1%81%d0%b2%d0%b8%d0%bd%d1%81%d0%ba%d0%be-%d0%bc%d0%b5%d1%81%d0%be/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=%25d0%25bf%25d0%25be%25d0%25b4%25d0%25bf%25d1%2580%25d0%25b0%25d0%25b2%25d0%25ba%25d0%25b8-%25d0%25b8-%25d0%25bc%25d0%25b0%25d1%2580%25d0%25b8%25d0%25bd%25d0%25b0%25d1%2582%25d0%25b8-%25d0%25b7%25d0%25b0-%25d1%2581%25d0%25b2%25d0%25b8%25d0%25bd%25d1%2581%25d0%25ba%25d0%25be-%25d0%25bc%25d0%25b5%25d1%2581%25d0%25be</link>
		<comments>http://www.gozba.org/2010/04/26/%d0%bf%d0%be%d0%b4%d0%bf%d1%80%d0%b0%d0%b2%d0%ba%d0%b8-%d0%b8-%d0%bc%d0%b0%d1%80%d0%b8%d0%bd%d0%b0%d1%82%d0%b8-%d0%b7%d0%b0-%d1%81%d0%b2%d0%b8%d0%bd%d1%81%d0%ba%d0%be-%d0%bc%d0%b5%d1%81%d0%be/#comments</comments>
		<pubDate>Mon, 26 Apr 2010 13:07:27 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Месо, птици, дивеч]]></category>
		<category><![CDATA[Свинско месо]]></category>
		<category><![CDATA[Сосове, глазури и маринати]]></category>
		<category><![CDATA[Техники]]></category>
		<category><![CDATA[глазури и маринати]]></category>
		<category><![CDATA[маринати]]></category>
		<category><![CDATA[Месо]]></category>
		<category><![CDATA[Свинско]]></category>

		<guid isPermaLink="false">http://www.gozba.org/?p=1441</guid>
		<description><![CDATA[Хвойна и зърна черен пипер Счукайте 1 с. л. черен пипер на зърна и 2 с. л. плодове от хвойна и наложете плътно с тях повърхността на месото; оставете го така 2 часа. Подходящо за парченца месо, крак и котлети, обезкостени и увити на руло. Марината от босилек и чесън Объркайте 3 с. л. зехтин, [...]]]></description>
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		<item>
		<title>Пълнежи за свинско месо</title>
		<link>http://www.gozba.org/2010/04/24/%d0%bf%d1%8a%d0%bb%d0%bd%d0%b5%d0%b6%d0%b8-%d0%b7%d0%b0-%d1%81%d0%b2%d0%b8%d0%bd%d1%81%d0%ba%d0%be-%d0%bc%d0%b5%d1%81%d0%be/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=%25d0%25bf%25d1%258a%25d0%25bb%25d0%25bd%25d0%25b5%25d0%25b6%25d0%25b8-%25d0%25b7%25d0%25b0-%25d1%2581%25d0%25b2%25d0%25b8%25d0%25bd%25d1%2581%25d0%25ba%25d0%25be-%25d0%25bc%25d0%25b5%25d1%2581%25d0%25be</link>
		<comments>http://www.gozba.org/2010/04/24/%d0%bf%d1%8a%d0%bb%d0%bd%d0%b5%d0%b6%d0%b8-%d0%b7%d0%b0-%d1%81%d0%b2%d0%b8%d0%bd%d1%81%d0%ba%d0%be-%d0%bc%d0%b5%d1%81%d0%be/#comments</comments>
		<pubDate>Sat, 24 Apr 2010 06:04:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Месо, птици, дивеч]]></category>
		<category><![CDATA[Свинско месо]]></category>
		<category><![CDATA[Техники]]></category>
		<category><![CDATA[Месо]]></category>
		<category><![CDATA[пълнежи]]></category>
		<category><![CDATA[Свинско]]></category>

		<guid isPermaLink="false">http://www.gozba.org/?p=1440</guid>
		<description><![CDATA[Пълнежите по принцип придават аромат на завършеното ястие и помагат да се оползотворят някои парчета месо. Свинското, което е крехко и вкусно, върви добре с пикантни и леко кисели пълнежи. Салвия, кромид лук и круша Сотирайте 2 глави ситно нарязан кромид лук в 25 г краве масло, докато омекне и се пооцвети. Охладете и объркайте [...]]]></description>
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		<title>Обезкостяване на свинско месо</title>
		<link>http://www.gozba.org/2010/04/23/%d0%be%d0%b1%d0%b5%d0%b7%d0%ba%d0%be%d1%81%d1%82%d1%8f%d0%b2%d0%b0%d0%bd%d0%b5-%d0%bd%d0%b0-%d1%81%d0%b2%d0%b8%d0%bd%d1%81%d0%ba%d0%be-%d0%bc%d0%b5%d1%81%d0%be/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=%25d0%25be%25d0%25b1%25d0%25b5%25d0%25b7%25d0%25ba%25d0%25be%25d1%2581%25d1%2582%25d1%258f%25d0%25b2%25d0%25b0%25d0%25bd%25d0%25b5-%25d0%25bd%25d0%25b0-%25d1%2581%25d0%25b2%25d0%25b8%25d0%25bd%25d1%2581%25d0%25ba%25d0%25be-%25d0%25bc%25d0%25b5%25d1%2581%25d0%25be</link>
		<comments>http://www.gozba.org/2010/04/23/%d0%be%d0%b1%d0%b5%d0%b7%d0%ba%d0%be%d1%81%d1%82%d1%8f%d0%b2%d0%b0%d0%bd%d0%b5-%d0%bd%d0%b0-%d1%81%d0%b2%d0%b8%d0%bd%d1%81%d0%ba%d0%be-%d0%bc%d0%b5%d1%81%d0%be/#comments</comments>
		<pubDate>Fri, 23 Apr 2010 16:03:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Месо, птици, дивеч]]></category>
		<category><![CDATA[Свинско месо]]></category>
		<category><![CDATA[Техники]]></category>
		<category><![CDATA[Месо]]></category>
		<category><![CDATA[Свинско]]></category>

		<guid isPermaLink="false">http://www.gozba.org/?p=1439</guid>
		<description><![CDATA[Ако махнете костите от парчето свинско, след изпичане ще можете по-лесно да го нарежете. Някои парчета могат да бъдат увити около солен пълнеж със зелени подправки, за да получите по-ароматно ястие. Котлети Сложете месото с ребрата нагоре. Махнете бъбрека, ако има такъв. Дръжте месото здраво и с малък остър нож режете близо до повърхностите на [...]]]></description>
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