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  <video>
    <id>131</id>
    <category-id>392</category-id>
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      <category id="355">Food &amp; Drink</category>
      <category id="392" parent_id="355">Cooking Basics</category>
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    <easy-steps>true</easy-steps>
    <created-at>Mon, 03 Dec 2007 22:25:25 -0800</created-at>
    <filename>/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>
    <title>How To Chop an Onion</title>
    <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>
    <permalink>http://www.howcast.com/videos/131-How-To-Chop-an-Onion</permalink>
    <edit-url>http://www.howcast.com/videos/131-How-To-Chop-an-Onion/edit</edit-url>
    <state>approved</state>
    <duration>182</duration>
    <width>640</width>
    <height>480</height>
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    <rating>17</rating>
    <username>gchoi81</username>
    <thumbnail-url>http://img.howcast.com/system/thumbnails/131/Food.How_to_Chop_an_Onion_SD_xxlarge_maintained_aspect.jpg</thumbnail-url>
    <views>46275</views>
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    <ingredients>
      <ingredient>
        <![CDATA[An onion]]>
      </ingredient>
      <ingredient>
        <![CDATA[A long, sharp knife, like a santoku]]>
      </ingredient>
      <ingredient>
        <![CDATA[And a clean cutting board]]>
      </ingredient>
      <ingredient>
        <![CDATA[Tissues (optional)]]>
      </ingredient>
      <ingredient>
        <![CDATA[And a paring knife (optional)]]>
      </ingredient>
    </ingredients>
    <markers>
      <marker>
        <id>1525</id>
        <position>0</position>
        <timemarker>23</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/131/23.jpg</thumbnail-url>
        <title>Remove skin</title>
        <textile-text>
          <![CDATA[Remove the outer layer of papery skin from the onion, cutting the stem off and then peeling the skin down toward the root end in strips.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Remove the outer layer of papery skin from the onion, cutting the stem off and then peeling the skin down toward the root end in strips.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1526</id>
        <position>1</position>
        <timemarker>31</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/131/31.jpg</thumbnail-url>
        <title>Grasp knife</title>
        <textile-text>
          <![CDATA[Grasp the long knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Grasp the long knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1527</id>
        <position>2</position>
        <timemarker>44</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/131/44.jpg</thumbnail-url>
        <title>Position blade</title>
        <textile-text>
          <![CDATA[Grip one side of the onion with your non-knife-wielding hand to hold it steady. Position the blade so that it will slice the onion in half lengthwise, from the root end to stem end.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Grip one side of the onion with your non-knife-wielding hand to hold it steady. Position the blade so that it will slice the onion in half lengthwise, from the root end to stem end.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1528</id>
        <position>3</position>
        <timemarker>55</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/131/55.jpg</thumbnail-url>
        <title>Cut in half</title>
        <textile-text>
          <![CDATA[Cut the onion in half.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Cut the onion in half.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1529</id>
        <position>4</position>
        <timemarker>58</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[To prevent yourself from tearing up when chopping onions, you can try an old folk remedy, like sucking an ice cube or balancing a lemon wedge on your upper lip, but the best method is to keep a box of tissues close by.]]>
        </textile-text>
        <text>
          <![CDATA[<p>To prevent yourself from tearing up when chopping onions, you can try an old folk remedy, like sucking an ice cube or balancing a lemon wedge on your upper lip, but the best method is to keep a box of tissues close by.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1530</id>
        <position>5</position>
        <timemarker>70</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/131/70.jpg</thumbnail-url>
        <title>Lay face down</title>
        <textile-text>
          <![CDATA[Lay each onion half cut-side down on the cutting board.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Lay each onion half cut-side down on the cutting board.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1531</id>
        <position>6</position>
        <timemarker>75</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/131/75.jpg</thumbnail-url>
        <title>Slice horizontally</title>
        <textile-text>
          <![CDATA[Turn one onion half so the stem end is on your knife-wielding side. Holding it down with the fingertips of your other hand, position your blade so it’s about a ½ inch from, and parallel to, the cutting board, and slice horizontally through the onion from the stem end toward the root end.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Turn one onion half so the stem end is on your knife-wielding side. Holding it down with the fingertips of your other hand, position your blade so it’s about a ½ inch from, and parallel to, the cutting board, and slice horizontally through the onion from the stem end toward the root end.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1532</id>
        <position>7</position>
        <timemarker>91</timemarker>
        <type>Step</type>
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        <title>Parallel cuts</title>
        <textile-text>
          <![CDATA[Slice the onion to within an inch of the root end, then withdraw your knife and reposition it to make another parallel cut above the first one. Again, stop short of cutting all the way through the onion.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Slice the onion to within an inch of the root end, then withdraw your knife and reposition it to make another parallel cut above the first one. Again, stop short of cutting all the way through the onion.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1533</id>
        <position>8</position>
        <timemarker>103</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/131/103.jpg</thumbnail-url>
        <title>Reposition knife</title>
        <textile-text>
          <![CDATA[Rotate the onion half so the stem end points toward you, and reposition your knife so the blade is perpendicular to the board, cutting vertically from end to end.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Rotate the onion half so the stem end points toward you, and reposition your knife so the blade is perpendicular to the board, cutting vertically from end to end.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1534</id>
        <position>9</position>
        <timemarker>113</timemarker>
        <type>Step</type>
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        <title>More parallel cuts</title>
        <textile-text>
          <![CDATA[Insert the tip of your knife about an inch from the root end of the onion and a ½ inch from the right side, and slice through to the stem end. Continue repositioning your knife to make parallel cuts to this, all the way to the other side of the onion.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Insert the tip of your knife about an inch from the root end of the onion and a ½ inch from the right side, and slice through to the stem end. Continue repositioning your knife to make parallel cuts to this, all the way to the other side of the onion.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1535</id>
        <position>10</position>
        <timemarker>127</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/131/127.jpg</thumbnail-url>
        <title>Cut vertically</title>
        <textile-text>
          <![CDATA[Rotate the onion half back so the stem end is on the right, and position your blade so it’s perpendicular to the board, cutting vertically from side to side.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Rotate the onion half back so the stem end is on the right, and position your blade so it’s perpendicular to the board, cutting vertically from side to side.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1536</id>
        <position>11</position>
        <timemarker>135</timemarker>
        <type>Tip</type>
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        <title></title>
        <textile-text>
          <![CDATA[Keep the point of the knife on the board and use a steady rocking motion to slice—not saw—the onion with the full length of the blade.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Keep the point of the knife on the board and use a steady rocking motion to slice—not saw—the onion with the full length of the blade.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1537</id>
        <position>12</position>
        <timemarker>143</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/131/143.jpg</thumbnail-url>
        <title>Reposition &amp; cut</title>
        <textile-text>
          <![CDATA[Slice the onion about a ½ inch from the stem end, straight down to the board, and the cut onion will section itself into multiple pieces. Continue repositioning your knife to make parallel cuts to this, all the way to within an inch of the root end.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Slice the onion about a ½ inch from the stem end, straight down to the board, and the cut onion will section itself into multiple pieces. Continue repositioning your knife to make parallel cuts to this, all the way to within an inch of the root end.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1538</id>
        <position>13</position>
        <timemarker>157</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/131/157.jpg</thumbnail-url>
        <title>Pile together</title>
        <textile-text>
          <![CDATA[Discard the root end and pile the chopped onion together, then make the same horizontal and vertical cuts though the other half of the onion. You have now chopped an entire onion—and hopefully kept your tears at bay.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Discard the root end and pile the chopped onion together, then make the same horizontal and vertical cuts though the other half of the onion. You have now chopped an entire onion—and hopefully kept your tears at bay.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1539</id>
        <position>14</position>
        <timemarker>169</timemarker>
        <type>Fact</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[When you cut an onion, you slice through cells that contain highly volatile sulfur compounds—your tears are a natural way for your body to wash the offensive chemicals away.]]>
        </textile-text>
        <text>
          <![CDATA[<p>When you cut an onion, you slice through cells that contain highly volatile sulfur compounds—your tears are a natural way for your body to wash the offensive chemicals away.</p>]]>
        </text>
      </marker>
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        <category-id>392</category-id>
        <id>103</id>
        <title>How To Julienne</title>
        <type>HowcastGuide</type>
        <views>3482</views>
        <created-at>Mon, 03 Dec 2007 22:21:39 -0800</created-at>
        <rating>5</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[The slender cousin of the baton and matchstick cuts, the julienne cut takes its name from the extremely skinny chef who pioneered this technique. Ok, we made that up. Sorry.]]>
        </description>
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        <duration>109</duration>
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      <video>
        <category-id>392</category-id>
        <id>105</id>
        <title>How To Debone a Chicken</title>
        <type>HowcastGuide</type>
        <views>24235</views>
        <created-at>Mon, 03 Dec 2007 22:21:53 -0800</created-at>
        <rating>35</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[If you're one of those do-it-yourself cooks who loathes all things shrink-wrapped, pre- packaged, and over-handled, this is the task for you.]]>
        </description>
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        </embed>
        <duration>167</duration>
        <filename>http://media.howcast.com/system/videos/0/05/01/105.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, debone, de-bone, chicken, take out, remove, bone, cook, chef, prepare, preparing, preparation, cooking technique</tags>
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        <comment-count>4</comment-count>
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        <permalink>http://www.howcast.com/videos/105-How-To-Debone-a-Chicken</permalink>
      </video>
      <video>
        <category-id>392</category-id>
        <id>107</id>
        <title>How To Cut a Bell Pepper</title>
        <type>HowcastGuide</type>
        <views>3677</views>
        <created-at>Mon, 03 Dec 2007 22:22:06 -0800</created-at>
        <rating>6</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[Don't be discouraged by its crazy shape—a bell pepper can be tamed just like any other vegetable.]]>
        </description>
        <embed>
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        </embed>
        <duration>118</duration>
        <filename>http://media.howcast.com/system/videos/2/07/01/107.flv</filename>
        <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>
        <category-hierarchy>
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        </category-hierarchy>
        <comment-count>3</comment-count>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/107/Food.How_to_Cut_a_Bell_Pepper_SD_xxlarge_maintained_aspect.jpg</thumbnail-url>
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      </video>
      <video>
        <category-id>392</category-id>
        <id>109</id>
        <title>How To Chiffonade</title>
        <type>HowcastGuide</type>
        <views>2461</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.]]>
        </description>
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        </embed>
        <duration>102</duration>
        <filename>http://media.howcast.com/system/videos/4/09/01/109.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, cut, slice, chiffonade, vegetable, preparing, prepare, cooking techniques</tags>
        <category-hierarchy>
          <category id="355">Food &amp; Drink</category>
          <category id="392" parent_id="355">Cooking Basics</category>
        </category-hierarchy>
        <comment-count>1</comment-count>
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      </video>
      <video>
        <category-id>392</category-id>
        <id>119</id>
        <title>How To Supr&#234;me a Citrus</title>
        <type>HowcastGuide</type>
        <views>769</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.]]>
        </description>
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        </embed>
        <duration>124</duration>
        <filename>http://media.howcast.com/system/videos/0/19/01/119.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, supr&#234;me, citrus, fruit, skin, cut, peel, preparation, prepare, preparing, cooking techniques</tags>
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        <comment-count>0</comment-count>
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      </video>
      <video>
        <category-id>392</category-id>
        <id>123</id>
        <title>How To Mince Cut Parsley</title>
        <type>HowcastGuide</type>
        <views>1104</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.]]>
        </description>
        <embed>
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        <duration>134</duration>
        <filename>http://media.howcast.com/system/videos/4/23/01/123.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, mince, parsley, cut, slice, chop, cutting, slicing, mincing, chopping, kitchen, knife, cook, food, vegetable, cooking techniques</tags>
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        <comment-count>0</comment-count>
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      </video>
      <video>
        <category-id>392</category-id>
        <id>125</id>
        <title>How To Chop Garlic</title>
        <type>HowcastGuide</type>
        <views>2248</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>
        <category-hierarchy>
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        <comment-count>1</comment-count>
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      <video>
        <category-id>392</category-id>
        <id>127</id>
        <title>How To Small Dice</title>
        <type>HowcastGuide</type>
        <views>596</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.]]>
        </description>
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        </embed>
        <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>
        <category-hierarchy>
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        <comment-count>0</comment-count>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/127/Food.How_to_Small_Dice_SD_xxlarge_maintained_aspect.jpg</thumbnail-url>
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      </video>
      <video>
        <category-id>392</category-id>
        <id>130</id>
        <title>How To Zest</title>
        <type>HowcastGuide</type>
        <views>570</views>
        <created-at>Mon, 03 Dec 2007 22:25:09 -0800</created-at>
        <rating>5</rating>
        <username>gchoi81</username>
        <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>
        <embed>
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        </embed>
        <duration>96</duration>
        <filename>http://media.howcast.com/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>
        <category-hierarchy>
          <category id="355">Food &amp; Drink</category>
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        </category-hierarchy>
        <comment-count>1</comment-count>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/130/Food.How_to_Zest_SD_xxlarge_maintained_aspect.jpg</thumbnail-url>
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      </video>
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    <comments count="2"/>
  </video>
</howcast>
