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  <video>
    <id>130</id>
    <category-id>392</category-id>
    <category-hierarchy>
      <category id="355">Food &amp; Drink</category>
      <category parent_id="355" id="392">Cooking Basics</category>
    </category-hierarchy>
    <easy-steps>true</easy-steps>
    <created-at>Mon, 03 Dec 2007 22:25:09 -0800</created-at>
    <filename>/system/videos/4/30/01/130.flv</filename>
    <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, citrus, zest, fruit, marinade, salad, dressing, baked, oil, cooking techniques</tags>
    <title>How To Zest</title>
    <description>
      <![CDATA[Citrus zest is loaded with fragrant oils and adds a zippy—and non-acidic—essence to baked goods, salad dressings, marinades, and more.]]>
    </description>
    <permalink>http://www.howcast.com/videos/130-How-To-Zest</permalink>
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    <state>approved</state>
    <duration>96</duration>
    <width>640</width>
    <height>480</height>
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    <rating>5</rating>
    <username>gchoi81</username>
    <thumbnail-url>http://img.howcast.com/system/thumbnails/130/Food.How_to_Zest_SD_xxlarge_maintained_aspect.jpg</thumbnail-url>
    <views>572</views>
    <overlay>
      <titlecard>false</titlecard>
      <steps>false</steps>
      <overlays>false</overlays>
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    <ingredients>
      <ingredient>
        <![CDATA[Water]]>
      </ingredient>
      <ingredient>
        <![CDATA[A clean cloth]]>
      </ingredient>
      <ingredient>
        <![CDATA[A citrus fruit]]>
      </ingredient>
      <ingredient>
        <![CDATA[A kitchen rasp or small grater]]>
      </ingredient>
      <ingredient>
        <![CDATA[A cutting board]]>
      </ingredient>
      <ingredient>
        <![CDATA[And some wax paper]]>
      </ingredient>
      <ingredient>
        <![CDATA[A pastry brush (optional)]]>
      </ingredient>
    </ingredients>
    <markers>
      <marker>
        <id>1502</id>
        <position>0</position>
        <timemarker>26</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/130/26.jpg</thumbnail-url>
        <title>Wash &amp; dry</title>
        <textile-text>
          <![CDATA[Wash and dry the exterior of the citrus fruit of you choose.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Wash and dry the exterior of the citrus fruit of you choose.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1503</id>
        <position>1</position>
        <timemarker>30</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Because of their thin skins, Key limes and Meyer lemons are not ideal for zesting. Stick with regular limes and lemons instead.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Because of their thin skins, Key limes and Meyer lemons are not ideal for zesting. Stick with regular limes and lemons instead.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1504</id>
        <position>2</position>
        <timemarker>37</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/130/37.jpg</thumbnail-url>
        <title>Place rasp</title>
        <textile-text>
          <![CDATA[Place a rasp or a small grater in the center of a cutting board covered with wax paper — it will make the zest easier to retrieve after you're finished.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Place a rasp or a small grater in the center of a cutting board covered with wax paper — it will make the zest easier to retrieve after you&#8217;re finished.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1505</id>
        <position>3</position>
        <timemarker>46</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[If the rasp or grater you are using is not a box-type, place the bottom on the cutting board and tilt the grater at a 45-degree angle, making sure the "teeth" are facing upward.]]>
        </textile-text>
        <text>
          <![CDATA[<p>If the rasp or grater you are using is not a box-type, place the bottom on the cutting board and tilt the grater at a 45-degree angle, making sure the &#8220;teeth&#8221; are facing upward.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1506</id>
        <position>4</position>
        <timemarker>55</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/130/55.jpg</thumbnail-url>
        <title>Remove peel</title>
        <textile-text>
          <![CDATA[Applying firm pressure, drag the citrus fruit over the teeth of the grater to remove the colored part of the peel. When you reach the white part beneath the zest, rotate the fruit and tackle another area.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Applying firm pressure, drag the citrus fruit over the teeth of the grater to remove the colored part of the peel. When you reach the white part beneath the zest, rotate the fruit and tackle another area.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1507</id>
        <position>5</position>
        <timemarker>67</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[The white section underneath the skin is called the pith—it has a bitter flavor and is not part of the zest.]]>
        </textile-text>
        <text>
          <![CDATA[<p>The white section underneath the skin is called the pith—it has a bitter flavor and is not part of the zest.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1508</id>
        <position>6</position>
        <timemarker>74</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/130/74.jpg</thumbnail-url>
        <title>Remove zest</title>
        <textile-text>
          <![CDATA[When finished, make sure to remove the zest that sticks to the underside of the grater. A dry pastry brush works well for this, but your finger will do in a pinch.]]>
        </textile-text>
        <text>
          <![CDATA[<p>When finished, make sure to remove the zest that sticks to the underside of the grater. A dry pastry brush works well for this, but your finger will do in a pinch.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1509</id>
        <position>7</position>
        <timemarker>84</timemarker>
        <type>Fact</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Many kitchen rasps are created through a process called "photo-etching," in which a chemical dissolves the metal, creating razor-sharp edges.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Many kitchen rasps are created through a process called &#8220;photo-etching,&#8221; in which a chemical dissolves the metal, creating razor-sharp edges.</p>]]>
        </text>
      </marker>
    </markers>
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        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, cut, slice, cutting, slicing, bell, pepper, vegetable, cook, chef, preparation, prepare, cooking techniques</tags>
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        <comment-count>3</comment-count>
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        <id>109</id>
        <title>How To Chiffonade</title>
        <type>HowcastGuide</type>
        <views>2529</views>
        <created-at>Mon, 03 Dec 2007 22:22:15 -0800</created-at>
        <rating>5</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[No, it's not some old-timey dance step. Or something draped over the lights in a brothel.  Chiffonade is a technique used to cut leafy vegetables and herbs into slender ribbons.]]>
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        <category-id>392</category-id>
        <id>119</id>
        <title>How To Supr&#234;me a Citrus</title>
        <type>HowcastGuide</type>
        <views>781</views>
        <created-at>Mon, 03 Dec 2007 22:23:26 -0800</created-at>
        <rating>2</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[When you suprême a citrus fruit, you cut away all the skin, pith, and membranes, leaving the sections of the fruit intact. It's not suprêmely difficult, but it takes some care.]]>
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        <duration>124</duration>
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      <video>
        <category-id>392</category-id>
        <id>123</id>
        <title>How To Mince Cut Parsley</title>
        <type>HowcastGuide</type>
        <views>1132</views>
        <created-at>Mon, 03 Dec 2007 22:24:22 -0800</created-at>
        <rating>2</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[You could mince your words, take mincing steps, or make mince-meat out of an opponent.  But none of that will work on parsley—better use a mince cut.]]>
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        <duration>134</duration>
        <filename>http://media.howcast.com/system/videos/4/23/01/123.flv</filename>
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      <video>
        <category-id>392</category-id>
        <id>125</id>
        <title>How To Chop Garlic</title>
        <type>HowcastGuide</type>
        <views>2280</views>
        <created-at>Mon, 03 Dec 2007 22:24:37 -0800</created-at>
        <rating>4</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[It's not just for repelling vampires anymore! Garlic's antibacterial properties are also said to drive away colds—but if you eat enough of it, you might be able to do both.]]>
        </description>
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        <duration>103</duration>
        <filename>http://media.howcast.com/system/videos/6/25/01/125.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, chop, slice, cut, garlic, food, cook, chef, prepare, cutting, chopping, slicing, cooking techniques</tags>
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      <video>
        <category-id>392</category-id>
        <id>127</id>
        <title>How To Small Dice</title>
        <type>HowcastGuide</type>
        <views>603</views>
        <created-at>Mon, 03 Dec 2007 22:24:54 -0800</created-at>
        <rating>3</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[Cubing isn’t just for math geeks anymore.  Just ask your local sous-chef, who probably cubes more items in a single night than all the 10th graders in America.]]>
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        <duration>109</duration>
        <filename>http://media.howcast.com/system/videos/1/27/01/127.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, dice, cut, slice, chop, dicing, cutting, slicing, chopping, vegetables, small, little, food, chef, prepare, preparing, preparation, cooking techniques</tags>
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        <comment-count>0</comment-count>
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      <video>
        <category-id>392</category-id>
        <id>131</id>
        <title>How To Chop an Onion</title>
        <type>HowcastGuide</type>
        <views>47566</views>
        <created-at>Mon, 03 Dec 2007 22:25:25 -0800</created-at>
        <rating>18</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[It’s sad we know, but try not to cry–that onion wants to be cut up and eaten. You’re just helping it fulfill its destiny.]]>
        </description>
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        <duration>182</duration>
        <filename>http://media.howcast.com/system/videos/5/31/01/131.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, chop, slice, cut, onion, vegetable, chopping, slicing, cutting, cooking technique</tags>
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        <comment-count>2</comment-count>
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</howcast>
