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  <video>
    <id>135</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 22:26:03 -0800</created-at>
    <filename>/system/videos/2/35/01/135.flv</filename>
    <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, dice, medium, cut, slice, dicing, cutting, slicing, kitchen, knife, cook, food, vegetable, cooking techniques</tags>
    <title>How To Medium Dice</title>
    <description>
      <![CDATA[We’re no Zen masters, but doesn’t it seem that somewhere between every large and every small there lies a happy medium?]]>
    </description>
    <permalink>http://www.howcast.com/videos/135-How-To-Medium-Dice</permalink>
    <edit-url>http://www.howcast.com/videos/135-How-To-Medium-Dice/edit</edit-url>
    <state>approved</state>
    <duration>127</duration>
    <width>640</width>
    <height>480</height>
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    <rating>4</rating>
    <username>gchoi81</username>
    <thumbnail-url>http://img.howcast.com/system/thumbnails/135/Food.How_to_Medium_Dice_SD_xxlarge_maintained_aspect.jpg</thumbnail-url>
    <views>769</views>
    <overlay>
      <titlecard>false</titlecard>
      <steps>false</steps>
      <overlays>false</overlays>
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    <ingredients>
      <ingredient>
        <![CDATA[A chef’s knife]]>
      </ingredient>
      <ingredient>
        <![CDATA[A cutting board]]>
      </ingredient>
      <ingredient>
        <![CDATA[And a vegetable to cut]]>
      </ingredient>
    </ingredients>
    <markers>
      <marker>
        <id>1602</id>
        <position>0</position>
        <timemarker>17</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/135/17.jpg</thumbnail-url>
        <title>Wash &amp; peel</title>
        <textile-text>
          <![CDATA[Wash and peel the vegetable, if necessary.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Wash and peel the vegetable, if necessary.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1603</id>
        <position>1</position>
        <timemarker>21</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/135/21.jpg</thumbnail-url>
        <title>Grasp knife</title>
        <textile-text>
          <![CDATA[Grasp the 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 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>1604</id>
        <position>2</position>
        <timemarker>34</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/135/34.jpg</thumbnail-url>
        <title>Hold vegetable</title>
        <textile-text>
          <![CDATA[With your non-knife-wielding hand, hold the vegetable firmly on the cutting board close to the area you will cut.]]>
        </textile-text>
        <text>
          <![CDATA[<p>With your non-knife-wielding hand, hold the vegetable firmly on the cutting board close to the area you will cut.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1605</id>
        <position>3</position>
        <timemarker>41</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Curl your fingers so that the tips are firmly planted on the vegetable and the knuckles point outward—in the food world, this is called the “claw grip.”]]>
        </textile-text>
        <text>
          <![CDATA[<p>Curl your fingers so that the tips are firmly planted on the vegetable and the knuckles point outward—in the food world, this is called the “claw grip.”</p>]]>
        </text>
      </marker>
      <marker>
        <id>1606</id>
        <position>4</position>
        <timemarker>50</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/135/50.jpg</thumbnail-url>
        <title>Cut off ends</title>
        <textile-text>
          <![CDATA[Cut off the ends of the vegetable.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Cut off the ends of the vegetable.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1607</id>
        <position>5</position>
        <timemarker>54</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[When cutting soft foods such as tomatoes, do not apply any downward pressure to the knife—this can squash the food. Let the sharpness of the blade do the work by moving the knife back and forth until you have cut cleanly through.]]>
        </textile-text>
        <text>
          <![CDATA[<p>When cutting soft foods such as tomatoes, do not apply any downward pressure to the knife—this can squash the food. Let the sharpness of the blade do the work by moving the knife back and forth until you have cut cleanly through.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1608</id>
        <position>6</position>
        <timemarker>67</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/135/67.jpg</thumbnail-url>
        <title>Cut off sides</title>
        <textile-text>
          <![CDATA[Cut off the sides of the vegetable. It should now resemble a block with 4 long flat surfaces—this will make it easier to cut uniform pieces.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Cut off the sides of the vegetable. It should now resemble a block with 4 long flat surfaces—this will make it easier to cut uniform pieces.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1609</id>
        <position>7</position>
        <timemarker>78</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/135/78.jpg</thumbnail-url>
        <title>Slice lengthwise</title>
        <textile-text>
          <![CDATA[For a medium dice cut, you are aiming to make dice, or cubes, that are ½ inch on every side. Begin by slicing the vegetable lengthwise into uniform slabs ½ inch wide.]]>
        </textile-text>
        <text>
          <![CDATA[<p>For a medium dice cut, you are aiming to make dice, or cubes, that are ½ inch on every side. Begin by slicing the vegetable lengthwise into uniform slabs ½ inch wide.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1610</id>
        <position>8</position>
        <timemarker>90</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <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 vegetable 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 vegetable with the full length of the blade.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1611</id>
        <position>9</position>
        <timemarker>97</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/135/97.jpg</thumbnail-url>
        <title>Stack &amp; cut</title>
        <textile-text>
          <![CDATA[Stack the slabs on top of each other and again cut them lengthwise into ½ inch wide sticks. You now have a “wood pile” of ½ inch-thick sticks.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Stack the slabs on top of each other and again cut them lengthwise into ½ inch wide sticks. You now have a “wood pile” of ½ inch-thick sticks.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1612</id>
        <position>10</position>
        <timemarker>108</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/135/108.jpg</thumbnail-url>
        <title>Make crosscuts</title>
        <textile-text>
          <![CDATA[Line up the pile of sticks, and make ½ inch crosscuts along their length, creating ½ inch cubes. That’s a medium dice.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Line up the pile of sticks, and make ½ inch crosscuts along their length, creating ½ inch cubes. That’s a medium dice.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1613</id>
        <position>11</position>
        <timemarker>118</timemarker>
        <type>Fact</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[The medium dice cut is a favorite of chefs for use in soup stocks and garnishes.]]>
        </textile-text>
        <text>
          <![CDATA[<p>The medium dice cut is a favorite of chefs for use in soup stocks and garnishes.</p>]]>
        </text>
      </marker>
    </markers>
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        <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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          <category parent_id="355" id="392">Cooking Basics</category>
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        <comment-count>4</comment-count>
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      <video>
        <category-id>392</category-id>
        <id>107</id>
        <title>How To Cut a Bell Pepper</title>
        <type>HowcastGuide</type>
        <views>3803</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>
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        <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>
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        <comment-count>3</comment-count>
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      <video>
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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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        <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>
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        <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>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>
        <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>
        <category-hierarchy>
          <category id="355">Food &amp; Drink</category>
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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>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.]]>
        </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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      </video>
      <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.]]>
        </description>
        <embed>
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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>
        <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>
        <category-id>392</category-id>
        <id>130</id>
        <title>How To Zest</title>
        <type>HowcastGuide</type>
        <views>572</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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        <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>
        <permalink>http://www.howcast.com/videos/130-How-To-Zest</permalink>
      </video>
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    <comments count="1"/>
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</howcast>
