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    <id>8612</id>
    <category-id>407</category-id>
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      <category id="355">Food &amp; Drink</category>
      <category id="405" parent_id="355">European Cooking</category>
      <category id="407" parent_id="405">French Cooking</category>
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    <easy-steps>true</easy-steps>
    <created-at>Sun, 18 May 2008 20:01:01 -0700</created-at>
    <filename>/system/videos/2/12/86/8612.flv</filename>
    <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, food, make, prepare, cook, cooking, chef, dinner, lunch, making, garlic, confit, french, preserve, preserving, store, storing</tags>
    <title>How To Make Garlic Confit</title>
    <description>
      <![CDATA[Confit is an ancient French method of preserving food—it takes out the acrid bite of garlic, but leaves all of the flavor behind.]]>
    </description>
    <permalink>http://www.howcast.com/videos/8612-How-To-Make-Garlic-Confit</permalink>
    <edit-url>http://www.howcast.com/videos/8612-How-To-Make-Garlic-Confit/edit</edit-url>
    <state>approved</state>
    <duration>68</duration>
    <width>640</width>
    <height>480</height>
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    <rating>7</rating>
    <username>Marc_Murphy</username>
    <thumbnail-url>http://img.howcast.com/system/thumbnails/8612/v1_garlic_confit_sd_xxlarge_maintained_aspect.jpg</thumbnail-url>
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    <ingredients>
      <ingredient>
        <![CDATA[Peeled heads of garlic]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 c. of olive oil]]>
      </ingredient>
      <ingredient>
        <![CDATA[A small heavy saucepan]]>
      </ingredient>
      <ingredient>
        <![CDATA[A stove top]]>
      </ingredient>
    </ingredients>
    <markers>
      <marker>
        <id>37498</id>
        <position>0</position>
        <timemarker>22</timemarker>
        <type>Step</type>
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        <title>Ready the saucepan</title>
        <textile-text>
          <![CDATA[Ready the saucepan. Put it on the stove over medium heat.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Ready the saucepan. Put it on the stove over medium heat.</p>]]>
        </text>
      </marker>
      <marker>
        <id>37499</id>
        <position>1</position>
        <timemarker>27</timemarker>
        <type>Step</type>
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        <title>Add ingredients</title>
        <textile-text>
          <![CDATA[Place the peeled garlic cloves in the pan, and submerge them in oil.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Place the peeled garlic cloves in the pan, and submerge them in oil.</p>]]>
        </text>
      </marker>
      <marker>
        <id>37500</id>
        <position>2</position>
        <timemarker>33</timemarker>
        <type>Step</type>
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        <title>Cook the confit</title>
        <textile-text>
          <![CDATA[Cook the confit. Let the oil come to low simmer and then continue cooking for about 15 to 20 minutes.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Cook the confit. Let the oil come to low simmer and then continue cooking for about 15 to 20 minutes.</p>]]>
        </text>
      </marker>
      <marker>
        <id>37501</id>
        <position>3</position>
        <timemarker>42</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Keep your eye on the pan—you don’t want it to get too hot. If your garlic takes on too much color, or browns, you’ll need to start over.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Keep your eye on the pan—you don’t want it to get too hot. If your garlic takes on too much color, or browns, you’ll need to start over.</p>]]>
        </text>
      </marker>
      <marker>
        <id>37502</id>
        <position>4</position>
        <timemarker>51</timemarker>
        <type>Step</type>
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        <title>Let the confit cool</title>
        <textile-text>
          <![CDATA[Let the confit cool. When the garlic is soft—but still pale—it will have all the flavor of garlic, but none of the bite!]]>
        </textile-text>
        <text>
          <![CDATA[<p>Let the confit cool. When the garlic is soft—but still pale—it will have all the flavor of garlic, but none of the bite!</p>]]>
        </text>
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        <type>Fact</type>
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        <textile-text>
          <![CDATA[You can store garlic confit in the refrigerator for up to a week.]]>
        </textile-text>
        <text>
          <![CDATA[<p>You can store garlic confit in the refrigerator for up to a week.</p>]]>
        </text>
      </marker>
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        <title>How To Make a Whiskey Sour</title>
        <type>HowcastGuide</type>
        <views>5193</views>
        <created-at>Mon, 03 Dec 2007 22:21:04 -0800</created-at>
        <rating>4</rating>
        <username>Tamara</username>
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          <![CDATA[Sours are a whole genre of cocktails unto themselves—built on a liquor, a lemon or lime component, and a sweetener.  Which makes the whiskey sour “kissing cousins” with the margarita, daiquiri, and kamikaze.]]>
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        <id>98</id>
        <title>How To Make a Mojito</title>
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        <views>31537</views>
        <created-at>Mon, 03 Dec 2007 22:21:09 -0800</created-at>
        <rating>14</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Yes, it's a trendy drink. But on a hot summer evening while drinking with good friends, this cross between the Mint Julep and the Daquiri doesn't feel like a trend. It feels like destiny.]]>
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        <title>How To Make a B-52</title>
        <type>HowcastGuide</type>
        <views>4238</views>
        <created-at>Mon, 03 Dec 2007 22:21:20 -0800</created-at>
        <rating>6</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Layered drinks – now commonly known as "shooters" — are both potent and pretty to look at.  The B-52, when properly poured, is a medley of rich browns and mahoganies as inviting as a mocha cappuccino.]]>
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        <duration>84</duration>
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      <video>
        <category-id>363</category-id>
        <id>102</id>
        <title>How To Make a Classic Martini</title>
        <type>HowcastGuide</type>
        <views>4021</views>
        <created-at>Mon, 03 Dec 2007 22:21:34 -0800</created-at>
        <rating>8</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[The days of the three-martini lunch may be over, but this sophisticated drink will never go out of style.]]>
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        <duration>123</duration>
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        <id>104</id>
        <title>How To Make a Tequila Sunrise</title>
        <type>HowcastGuide</type>
        <views>3406</views>
        <created-at>Mon, 03 Dec 2007 22:21:45 -0800</created-at>
        <rating>8</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[This classic drink has inspired a #1 song, an Oscar-nominated movie, and countless bleary-eyed encounters with the real sunrise.]]>
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        <duration>93</duration>
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      <video>
        <category-id>363</category-id>
        <id>108</id>
        <title>How To Make a Cosmopolitan</title>
        <type>HowcastGuide</type>
        <views>3388</views>
        <created-at>Mon, 03 Dec 2007 22:22:10 -0800</created-at>
        <rating>8</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Yes, they slurped cosmos by the gallon on Sex & the City, launching this pretty-in-pink drink into the super-trend stratosphere. But those ladies had the right idea: this delicious cocktail lives up to the hype.]]>
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        <duration>109</duration>
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        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, cosmo, cosmopolitan, mixed, drink, vodka, cocktail, alcohol, martini</tags>
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