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  <video>
    <id>217131</id>
    <category-id>392</category-id>
    <category-hierarchy>
      <category id="355">Food &amp; Drink</category>
      <category id="392" parent_id="355">Cooking Basics</category>
    </category-hierarchy>
    <easy-steps>true</easy-steps>
    <created-at>Tue, 18 Dec 2007 16:56:07 -0800</created-at>
    <filename></filename>
    <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, food, cook, cooking, cut, vegetables, chop, chef, bias, angle, angled, prepare, preparation, stir-fry, stir, fry, veggies</tags>
    <title>How To Bias Cut</title>
    <description>
      <![CDATA[This popular way to cut vegetables actually involves two biases: the 45-degree angle at which the knife is held, and the natural bias you have toward keeping your fingers.]]>
    </description>
    <permalink>http://www.howcast.com/videos/217131-How-To-Bias-Cut</permalink>
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    <state>live</state>
    <duration></duration>
    <width></width>
    <height></height>
    <embed></embed>
    <rating>2</rating>
    <username>Howcast</username>
    <thumbnail-url>http://img.howcast.com/images/icons/howto-xxlarge.png</thumbnail-url>
    <views>1793</views>
    <overlay>
      <titlecard></titlecard>
      <steps></steps>
      <overlays></overlays>
    </overlay>
    <ingredients>
      <ingredient>
        <![CDATA[A chef's knife]]>
      </ingredient>
      <ingredient>
        <![CDATA[A cutting board]]>
      </ingredient>
      <ingredient>
        <![CDATA[A vegetable to cut]]>
      </ingredient>
    </ingredients>
    <markers>
      <marker>
        <id>81332</id>
        <position>9505</position>
        <timemarker>0</timemarker>
        <type>Step</type>
        <thumbnail-url></thumbnail-url>
        <title>Wash &amp; peel</title>
        <textile-text>
          <![CDATA[Wash and peel your vegetable, if necessary.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Wash and peel your vegetable, if necessary.</p>]]>
        </text>
      </marker>
      <marker>
        <id>81333</id>
        <position>9506</position>
        <timemarker>0</timemarker>
        <type>Step</type>
        <thumbnail-url></thumbnail-url>
        <title>Position 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>81334</id>
        <position>9507</position>
        <timemarker>0</timemarker>
        <type>Step</type>
        <thumbnail-url></thumbnail-url>
        <title>Cut off ends</title>
        <textile-text>
          <![CDATA[Cut off and discard the ends of the vegetable.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Cut off and discard the ends of the vegetable.</p>]]>
        </text>
      </marker>
      <marker>
        <id>81335</id>
        <position>9508</position>
        <timemarker>0</timemarker>
        <type>Step</type>
        <thumbnail-url></thumbnail-url>
        <title>Hold vegetable</title>
        <textile-text>
          <![CDATA[Lay the vegetable horizontally on the cutting board and, with your non-knife-wielding hand, hold it down close to the end at which you'll begin cutting.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Lay the vegetable horizontally on the cutting board and, with your non-knife-wielding hand, hold it down close to the end at which you&#8217;ll begin cutting.</p>]]>
        </text>
      </marker>
      <marker>
        <id>81336</id>
        <position>9509</position>
        <timemarker>0</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 &#8220;claw grip.&#8221;</p>]]>
        </text>
      </marker>
      <marker>
        <id>81337</id>
        <position>9510</position>
        <timemarker>0</timemarker>
        <type>Step</type>
        <thumbnail-url></thumbnail-url>
        <title>Angle knife</title>
        <textile-text>
          <![CDATA[Hold the knife blade against the vegetable at a 45-degree angle, pointing the sharp end of the blade away from your non-knife-wielding hand.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Hold the knife blade against the vegetable at a 45-degree angle, pointing the sharp end of the blade away from your non-knife-wielding hand.</p>]]>
        </text>
      </marker>
      <marker>
        <id>81338</id>
        <position>9511</position>
        <timemarker>0</timemarker>
        <type>Step</type>
        <thumbnail-url></thumbnail-url>
        <title>Begin slicing</title>
        <textile-text>
          <![CDATA[Begin slicing slowly toward your holding hand, making sure to keep your fingers tucked in so the blade is being guided by the knuckle of your index finger. Reposition your "claw grip" as needed to make sure your claw doesn't wind up a few fingers short!]]>
        </textile-text>
        <text>
          <![CDATA[<p>Begin slicing slowly toward your holding hand, making sure to keep your fingers tucked in so the blade is being guided by the knuckle of your index finger. Reposition your &#8220;claw grip&#8221; as needed to make sure your claw doesn&#8217;t wind up a few fingers short!</p>]]>
        </text>
      </marker>
      <marker>
        <id>81339</id>
        <position>9512</position>
        <timemarker>0</timemarker>
        <type>Fact</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[A bias cut is often used to prepare vegetables for stir-frying because it exposes a larger surface area—thus shortening cooking time.]]>
        </textile-text>
        <text>
          <![CDATA[<p>A bias cut is often used to prepare vegetables for stir-frying because it exposes a larger surface area—thus shortening cooking time.</p>]]>
        </text>
      </marker>
    </markers>
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        <views>769</views>
        <created-at>Mon, 03 Dec 2007 22:23:26 -0800</created-at>
        <rating>2</rating>
        <username>gchoi81</username>
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          <![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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        <title>How To Mince Cut Parsley</title>
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        <created-at>Mon, 03 Dec 2007 22:24:22 -0800</created-at>
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          <![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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        <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.]]>
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        <title>How To Small Dice</title>
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        <created-at>Mon, 03 Dec 2007 22:24:54 -0800</created-at>
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        <username>gchoi81</username>
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          <![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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        <created-at>Mon, 03 Dec 2007 22:25:09 -0800</created-at>
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        <username>gchoi81</username>
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          <![CDATA[Citrus zest is loaded with fragrant oils and adds a zippy—and non-acidic—essence to baked goods, salad dressings, marinades, and more.]]>
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</howcast>
