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	<title>The Cooking Geek</title>
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	<link>http://thecookinggeek.com</link>
	<description>A place to find recipes, share ideas, and learn all about the art of cooking.</description>
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		<title>Chicken Breast with Reduction and Onions</title>
		<link>http://thecookinggeek.com/chicken-breast-reduction-onions/</link>
					<comments>http://thecookinggeek.com/chicken-breast-reduction-onions/#comments</comments>
		
		<dc:creator><![CDATA[The Cooking Geek]]></dc:creator>
		<pubDate>Thu, 16 Oct 2014 02:32:13 +0000</pubDate>
				<category><![CDATA[Recipe]]></category>
		<category><![CDATA[chicken stock reduction]]></category>
		<category><![CDATA[easy chicken breast recipe]]></category>
		<category><![CDATA[fast chicken breast recipe]]></category>
		<category><![CDATA[fast chicken dinner]]></category>
		<category><![CDATA[how to cook juicy chicken breast]]></category>
		<category><![CDATA[how to make a pan sauce]]></category>
		<category><![CDATA[juicey chicken breast]]></category>
		<category><![CDATA[reduction sauce]]></category>
		<category><![CDATA[reduction sauce made of stock and wine]]></category>
		<category><![CDATA[reduction sauce with onions]]></category>
		<category><![CDATA[skin on chicken breast. cooking chicken breast with the skin attached]]></category>
		<category><![CDATA[white wine reduction]]></category>
		<category><![CDATA[wine reduction]]></category>
		<category><![CDATA[wine sauce]]></category>
		<guid isPermaLink="false">http://thecookinggeek.com/?p=2428</guid>

					<description><![CDATA[Jump to Ingredients – Jump to Method – Jump to Printable Version – Jump to Video In my opinion, this is the single best way to cook chicken breasts so that they will be juicy, tender, and succulent. It is fast and easy, and gives you a lot of freedom to dress the dish up [&#8230;]<hr />]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">2428</post-id>	</item>
		<item>
		<title>Video Added to “Chicken Stock”</title>
		<link>http://thecookinggeek.com/video-added-chicken-stock/</link>
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		<dc:creator><![CDATA[The Cooking Geek]]></dc:creator>
		<pubDate>Thu, 02 Oct 2014 22:01:02 +0000</pubDate>
				<category><![CDATA[Site News]]></category>
		<category><![CDATA[Chicken Broth]]></category>
		<category><![CDATA[chicken broth from scratch]]></category>
		<category><![CDATA[chicken scraps]]></category>
		<category><![CDATA[chicken stock]]></category>
		<category><![CDATA[homemade chicken broth]]></category>
		<category><![CDATA[homemade chicken stock]]></category>
		<category><![CDATA[how to make chicken broth]]></category>
		<category><![CDATA[how to make chicken stock]]></category>
		<category><![CDATA[how to make chicken stock from scratch]]></category>
		<category><![CDATA[how to make homemade chicken broth]]></category>
		<category><![CDATA[how to make homemade chicken stock]]></category>
		<category><![CDATA[video recipe]]></category>
		<category><![CDATA[what should i do with chicken scraps]]></category>
		<category><![CDATA[what to do with leftover chicken]]></category>
		<guid isPermaLink="false">http://thecookinggeek.com/?p=2529</guid>

					<description><![CDATA[Visit: “Chicken Stock” A long long time ago, I created a picture tutorial on how to make chicken stock. Back then, I didn&#8217;t even have a stock pot and made my stock in a roasting pan! Since my last post was a video on how to cut up a chicken, I thought the logical thing [&#8230;]<hr />]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">2529</post-id>	</item>
		<item>
		<title>Video Added to “How to Cut Up a Chicken”</title>
		<link>http://thecookinggeek.com/video-added-how-cut-chicken/</link>
					<comments>http://thecookinggeek.com/video-added-how-cut-chicken/#respond</comments>
		
		<dc:creator><![CDATA[The Cooking Geek]]></dc:creator>
		<pubDate>Mon, 15 Sep 2014 22:11:22 +0000</pubDate>
				<category><![CDATA[Site News]]></category>
		<category><![CDATA[break up chicken]]></category>
		<category><![CDATA[chicken breasts]]></category>
		<category><![CDATA[chicken carcass]]></category>
		<category><![CDATA[chicken leg quarters]]></category>
		<category><![CDATA[chicken stock]]></category>
		<category><![CDATA[chicken thighs]]></category>
		<category><![CDATA[chicken wings]]></category>
		<category><![CDATA[cut up chicken]]></category>
		<category><![CDATA[drumette]]></category>
		<category><![CDATA[drumsticks]]></category>
		<category><![CDATA[how to cut a chicken into pieces]]></category>
		<category><![CDATA[parts of chicken wings]]></category>
		<category><![CDATA[remove breasts from chicken]]></category>
		<category><![CDATA[tenderloin]]></category>
		<category><![CDATA[video on how to cut chicken]]></category>
		<category><![CDATA[what are the parts of chicken wings called]]></category>
		<category><![CDATA[whole chicken into pieces]]></category>
		<category><![CDATA[wing tip]]></category>
		<category><![CDATA[wingette]]></category>
		<guid isPermaLink="false">http://thecookinggeek.com/?p=2515</guid>

					<description><![CDATA[Visit: &#8220;How to Cut Up a Chicken&#8221; My post called &#8220;How to Cut Up a Chicken&#8221; is composed of GIFs that illustrate one method of breaking down a whole chicken into pieces. I have now added a video to that article that shows two methods, the same one in the picture tutorial, and a different [&#8230;]<hr />]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">2515</post-id>	</item>
		<item>
		<title>Whole Wheat Bread Pan Loaf (Sandwich Loaf)</title>
		<link>http://thecookinggeek.com/wheat-bread-pan-loaf-sandwich-loaf/</link>
					<comments>http://thecookinggeek.com/wheat-bread-pan-loaf-sandwich-loaf/#comments</comments>
		
		<dc:creator><![CDATA[The Cooking Geek]]></dc:creator>
		<pubDate>Sun, 01 Jun 2014 16:00:10 +0000</pubDate>
				<category><![CDATA[Recipe]]></category>
		<category><![CDATA[100% whole wheat bread]]></category>
		<category><![CDATA[delicious whole wheat bread]]></category>
		<category><![CDATA[fermented dough]]></category>
		<category><![CDATA[how to make homemade whole wheat bread]]></category>
		<category><![CDATA[soft whole wheat bread]]></category>
		<category><![CDATA[the best whole wheat bread]]></category>
		<category><![CDATA[Whole wheat bread]]></category>
		<category><![CDATA[whole wheat sandwich bread]]></category>
		<guid isPermaLink="false">http://thecookinggeek.com/?p=2270</guid>

					<description><![CDATA[Jump to Ingredients – Jump to Method – Jump to Printable Version This is a recipe and method adapted from one of the recipes in Peter Reinhart&#8217;s The Bread Baker&#8217;s Apprentice. Making good whole wheat bread is quite different than making white bread. Technically, you can follow a similar method as when making white bread if you [&#8230;]<hr />]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">2270</post-id>	</item>
		<item>
		<title>Chocolate Syrup</title>
		<link>http://thecookinggeek.com/chocolate-syrup/</link>
					<comments>http://thecookinggeek.com/chocolate-syrup/#comments</comments>
		
		<dc:creator><![CDATA[The Cooking Geek]]></dc:creator>
		<pubDate>Mon, 05 May 2014 17:01:01 +0000</pubDate>
				<category><![CDATA[Recipe]]></category>
		<category><![CDATA[bosco]]></category>
		<category><![CDATA[Chocolate syrup]]></category>
		<category><![CDATA[hersheys]]></category>
		<category><![CDATA[homemade chocolate syrup]]></category>
		<category><![CDATA[how to make chocolate syrup from scratch]]></category>
		<category><![CDATA[nestle]]></category>
		<guid isPermaLink="false">http://thecookinggeek.com/?p=2220</guid>

					<description><![CDATA[Jump to Ingredients – Jump to Method – Jump to Printable Version If you are anything like me, you love chocolate. For chocolate lovers, one of the best staples to have is chocolate syrup! You can put it in or on just about anything to whip up a chocolatey treat. If you are anything like [&#8230;]<hr />]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">2220</post-id>	</item>
		<item>
		<title>Rendering Fat (and cleaning it)</title>
		<link>http://thecookinggeek.com/rendering-fat/</link>
					<comments>http://thecookinggeek.com/rendering-fat/#comments</comments>
		
		<dc:creator><![CDATA[The Cooking Geek]]></dc:creator>
		<pubDate>Sat, 14 Sep 2013 08:48:28 +0000</pubDate>
				<category><![CDATA[Tips and techniques]]></category>
		<category><![CDATA[can you cook with beef fat]]></category>
		<category><![CDATA[can you cook with chicken fat]]></category>
		<category><![CDATA[can you cook with turkey fat]]></category>
		<category><![CDATA[do not throw away the fat from stock]]></category>
		<category><![CDATA[duck fat]]></category>
		<category><![CDATA[goose fat]]></category>
		<category><![CDATA[how to clean rendered fat]]></category>
		<category><![CDATA[how to render fat]]></category>
		<category><![CDATA[lard]]></category>
		<category><![CDATA[rendering fat]]></category>
		<category><![CDATA[schmaltz]]></category>
		<category><![CDATA[tallow]]></category>
		<category><![CDATA[what to do with fat from making stock]]></category>
		<category><![CDATA[what to do with rendered fat]]></category>
		<guid isPermaLink="false">http://thecookinggeek.com/?p=2134</guid>

					<description><![CDATA[One the the many benefits of making your own meat stocks is all the wonderful fat rendered during the process. A lot of people make the mistake of discarding the fat, thinking that it is unhealthy  and that there is no use for it anyway. This is a big mistake. I am not going to [&#8230;]<hr />]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">2134</post-id>	</item>
		<item>
		<title>Eggplant Lasagna</title>
		<link>http://thecookinggeek.com/eggplant-lasagna/</link>
					<comments>http://thecookinggeek.com/eggplant-lasagna/#comments</comments>
		
		<dc:creator><![CDATA[The Cooking Geek]]></dc:creator>
		<pubDate>Thu, 11 Jul 2013 02:26:23 +0000</pubDate>
				<category><![CDATA[Recipe]]></category>
		<category><![CDATA[buffalo mozzarella]]></category>
		<category><![CDATA[eggplant and sausage lasagna]]></category>
		<category><![CDATA[eggplant lasagna]]></category>
		<category><![CDATA[gluten gree lasagna]]></category>
		<category><![CDATA[how to prepare eggplant]]></category>
		<category><![CDATA[pasta free lasagna]]></category>
		<guid isPermaLink="false">http://thecookinggeek.com/?p=2061</guid>

					<description><![CDATA[Jump to Ingredients – Jump to Method – Jump to Printable Version Lately I have been lessening my carbohydrate consumption and this recipe has emerged from this change. Lasagna is one of my favourite comfort foods and it is just so easy to replace the noodles with eggplant, and to be honest, I think I [&#8230;]<hr />]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">2061</post-id>	</item>
		<item>
		<title>Hard Boiled Eggs</title>
		<link>http://thecookinggeek.com/hard-boiled-eggs/</link>
					<comments>http://thecookinggeek.com/hard-boiled-eggs/#comments</comments>
		
		<dc:creator><![CDATA[The Cooking Geek]]></dc:creator>
		<pubDate>Mon, 08 Jul 2013 16:28:25 +0000</pubDate>
				<category><![CDATA[Recipe]]></category>
		<category><![CDATA[11 minute hard boiled eggs]]></category>
		<category><![CDATA[easy hard boiled eggs]]></category>
		<category><![CDATA[easy to peel hard boiled eggs]]></category>
		<category><![CDATA[favorite hard boiled egg cooking method]]></category>
		<category><![CDATA[hard boiled eggs]]></category>
		<category><![CDATA[how to make hard boiled eggs]]></category>
		<guid isPermaLink="false">http://thecookinggeek.com/?p=2042</guid>

					<description><![CDATA[Jump to Ingredients – Jump to Method – Jump to Printable Version Making hard boiled eggs is pretty straight forward, but the most difficult thing about it is cooking them just right, so that they are easy to peel. It really sucks to boil a bunch of eggs only to find, when you try to [&#8230;]<hr />]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">2042</post-id>	</item>
		<item>
		<title>Creamed Chipped Beef</title>
		<link>http://thecookinggeek.com/creamed-chipped-beef/</link>
					<comments>http://thecookinggeek.com/creamed-chipped-beef/#comments</comments>
		
		<dc:creator><![CDATA[The Cooking Geek]]></dc:creator>
		<pubDate>Mon, 22 Apr 2013 20:43:57 +0000</pubDate>
				<category><![CDATA[Recipe]]></category>
		<category><![CDATA[american breakfast]]></category>
		<category><![CDATA[creamed beef]]></category>
		<category><![CDATA[creamed chipped beef]]></category>
		<category><![CDATA[creamed chipped beef on toast]]></category>
		<category><![CDATA[food of WWII]]></category>
		<category><![CDATA[home made creamed chipped beef]]></category>
		<category><![CDATA[how to make your own creamed chipped beef]]></category>
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		<category><![CDATA[what is creamed chipped beef]]></category>
		<category><![CDATA[what kind of meat is in creamed chipped beef]]></category>
		<category><![CDATA[world war 2]]></category>
		<guid isPermaLink="false">http://thecookinggeek.com/?p=1980</guid>

					<description><![CDATA[Jump to Ingredients – Jump to Method – Jump to Printable Version Creamed chipped beef on toast is a popular breakfast dish in the United States. It is most commonly served in diners in the northeast, where I lived most of my life, though it can be found in other areas of the country as [&#8230;]<hr />]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">1980</post-id>	</item>
		<item>
		<title>Beef Stock Cubes</title>
		<link>http://thecookinggeek.com/beef-stock-cubes/</link>
					<comments>http://thecookinggeek.com/beef-stock-cubes/#comments</comments>
		
		<dc:creator><![CDATA[The Cooking Geek]]></dc:creator>
		<pubDate>Sun, 14 Apr 2013 19:32:18 +0000</pubDate>
				<category><![CDATA[Recipe]]></category>
		<category><![CDATA[beef bouillon cubes]]></category>
		<category><![CDATA[Beef stock cubes]]></category>
		<category><![CDATA[bouillon cubes from scratch]]></category>
		<category><![CDATA[homemade beef stock cubes]]></category>
		<category><![CDATA[How to make your own bouillon]]></category>
		<category><![CDATA[how to turn homemade stock into bouillon cubes]]></category>
		<category><![CDATA[salt free bouillon cubes]]></category>
		<guid isPermaLink="false">http://thecookinggeek.com/?p=1951</guid>

					<description><![CDATA[Jump to Ingredients – Jump to Method – Jump to Printable Version In my last article I shared my recipe for beef stock. Now I am going to tell you how to turn that beef stock into handy stock cubes that you can make and use instead of store bought stock (or bouillon) cubes. This [&#8230;]<hr />]]></description>
		
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			<slash:comments>14</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1951</post-id>	</item>
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