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	<title>KitchenBoy &#187; baking</title>
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		<title>Thoughts on Parchment</title>
		<link>http://kitchenboy.net/blog/thoughts-on-parchment/</link>
		<comments>http://kitchenboy.net/blog/thoughts-on-parchment/#comments</comments>
		<pubDate>Fri, 08 May 2009 02:51:12 +0000</pubDate>
		<dc:creator>KitchenBoy</dc:creator>
				<category><![CDATA[Product Discussions]]></category>
		<category><![CDATA[al cartoccio]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[baking mat]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[en papillote]]></category>
		<category><![CDATA[kitchen parchment]]></category>
		<category><![CDATA[parchment paper]]></category>
		<category><![CDATA[silicone]]></category>
		<category><![CDATA[wax paper]]></category>

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		<description><![CDATA[<p>Parchment paper. Also known as cooking parchment, baking parchment or kitchen parchment, is available in most supermarkets and culinary shops. People know generally what it is, but I am surprised how few of our customers know when to properly use it. First, a definition. Parchment paper is made by infusing paper with silicone, creating a [...]</p><p><a href="http://kitchenboy.net/blog">KitchenBoy - Blogging good information on kitchen tools and gadgets!</a></p>]]></description>
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		<slash:comments>10</slash:comments>
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		<item>
		<title>Is Silicone Silly or Useful?</title>
		<link>http://kitchenboy.net/blog/is-silicone-silly-or-useful/</link>
		<comments>http://kitchenboy.net/blog/is-silicone-silly-or-useful/#comments</comments>
		<pubDate>Mon, 04 May 2009 05:41:43 +0000</pubDate>
		<dc:creator>KitchenBoy</dc:creator>
				<category><![CDATA[Product Discussions]]></category>
		<category><![CDATA[bakeware]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[brioche]]></category>
		<category><![CDATA[bundt]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[cannele]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cupcake]]></category>
		<category><![CDATA[de Buyer]]></category>
		<category><![CDATA[gastroflex]]></category>
		<category><![CDATA[kugelhopf]]></category>
		<category><![CDATA[le crueset]]></category>
		<category><![CDATA[madeleine]]></category>
		<category><![CDATA[matfer]]></category>
		<category><![CDATA[mold]]></category>
		<category><![CDATA[muffin]]></category>
		<category><![CDATA[savarin]]></category>
		<category><![CDATA[silicone]]></category>
		<category><![CDATA[silicone zone]]></category>
		<category><![CDATA[siliconezone]]></category>

		<guid isPermaLink="false">http://kitchenboy.net/blog/is-silicone-silly-or-useful/</guid>
		<description><![CDATA[<p>Silicone here, silicone there, silicone everywhere. One of the hottest trends in culinary circles is silicone. The question always seems to be, &#8220;Does it work?&#8221; Or sometimes we get, &#8220;How do you like this stuff?&#8221; I understand people&#8217;s skepticism. I am the type of person who is wary of new things and always takes a [...]</p><p><a href="http://kitchenboy.net/blog">KitchenBoy - Blogging good information on kitchen tools and gadgets!</a></p>]]></description>
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		<slash:comments>8</slash:comments>
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		<title>Brownies on the Edge!</title>
		<link>http://kitchenboy.net/blog/brownies-on-the-edge/</link>
		<comments>http://kitchenboy.net/blog/brownies-on-the-edge/#comments</comments>
		<pubDate>Fri, 20 Mar 2009 20:02:15 +0000</pubDate>
		<dc:creator>KitchenBoy</dc:creator>
				<category><![CDATA[Product Discussions]]></category>
		<category><![CDATA[baker's edge pan]]></category>
		<category><![CDATA[baker's joy]]></category>
		<category><![CDATA[bakeware]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[brownie]]></category>
		<category><![CDATA[cast aluminum]]></category>
		<category><![CDATA[Nordicware]]></category>
		<category><![CDATA[Wilton]]></category>

		<guid isPermaLink="false">http://kitchenboy.net/blog/brownies-on-the-edge/</guid>
		<description><![CDATA[<p>I finally bought the Baker&#8217;s Edge pan for brownies. This is a product that has been on the market for some time now and I have been curious about it. Our shop started carrying this pan recently and I took the plunge. This specialty pan was the brain child of a young man who loved [...]</p><p><a href="http://kitchenboy.net/blog">KitchenBoy - Blogging good information on kitchen tools and gadgets!</a></p>]]></description>
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		<slash:comments>5</slash:comments>
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		<title>Winter Sourdough Advice</title>
		<link>http://kitchenboy.net/blog/winter-sourdough-advice/</link>
		<comments>http://kitchenboy.net/blog/winter-sourdough-advice/#comments</comments>
		<pubDate>Sun, 25 Jan 2009 16:39:58 +0000</pubDate>
		<dc:creator>KitchenBoy</dc:creator>
				<category><![CDATA[Other Musings]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[commercial yeast]]></category>
		<category><![CDATA[furnace]]></category>
		<category><![CDATA[leavin]]></category>
		<category><![CDATA[pain au levain]]></category>
		<category><![CDATA[pilot light]]></category>
		<category><![CDATA[san fransisco sourdough]]></category>
		<category><![CDATA[sourdough]]></category>
		<category><![CDATA[thermal blanket]]></category>
		<category><![CDATA[yeast]]></category>

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		<description><![CDATA[<p>If you are an avid baker like me, you may have noticed that in the winter making proper sourdough or natural rise breads can be challenging. If you are just learning to bake, you may even have been so frustrated that you have given up baking. Please don&#8217;t. The issue is temperature. One of the [...]</p><p><a href="http://kitchenboy.net/blog">KitchenBoy - Blogging good information on kitchen tools and gadgets!</a></p>]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Let&#8217;s Talk Heat Sources!  &#8211; Come on Please!</title>
		<link>http://kitchenboy.net/blog/lets-talk-heat-sources-come-on-please/</link>
		<comments>http://kitchenboy.net/blog/lets-talk-heat-sources-come-on-please/#comments</comments>
		<pubDate>Sat, 29 Nov 2008 05:02:14 +0000</pubDate>
		<dc:creator>KitchenBoy</dc:creator>
				<category><![CDATA[Other Musings]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[cook top]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[direct cooking]]></category>
		<category><![CDATA[indirect cooking]]></category>
		<category><![CDATA[induction]]></category>
		<category><![CDATA[microwave]]></category>
		<category><![CDATA[oven]]></category>
		<category><![CDATA[plank cooking]]></category>
		<category><![CDATA[roasting]]></category>
		<category><![CDATA[stone]]></category>

		<guid isPermaLink="false">http://kitchenboy.net/blog/lets-talk-heat-sources-come-on-please/</guid>
		<description><![CDATA[<p>In light of the cookware article I posted recently, some questions have come up regarding heat sources. Repeatedly, I referenced induction cooktops and many are unfamiliar with the system. Everyone understands the most basic heat source&#8230;.FIRE!. Humans have been using it for thousands of years. And of course, the first methods were most likely roasting [...]</p><p><a href="http://kitchenboy.net/blog">KitchenBoy - Blogging good information on kitchen tools and gadgets!</a></p>]]></description>
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		<slash:comments>3</slash:comments>
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