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    <id>93</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 22:20:26 -0800</created-at>
    <filename>/system/videos/2/93/93.flv</filename>
    <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, food, cook, cut, vegetables, chop, chef, angle, angled, prepare, preparation, baton, veggies, cooking techniques</tags>
    <title>How To Baton</title>
    <description>
      <![CDATA[Remember your carefree days as a baton twirler in your high school marching band? Well, this has nothing to do with that.]]>
    </description>
    <permalink>http://www.howcast.com/videos/93-How-To-Baton</permalink>
    <edit-url>http://www.howcast.com/videos/93-How-To-Baton/edit</edit-url>
    <state>approved</state>
    <duration>103</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/93/Food.How_to_Baton_SD_xxlarge_maintained_aspect.jpg</thumbnail-url>
    <views>3258</views>
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      <titlecard>false</titlecard>
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      <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 baton]]>
      </ingredient>
      <ingredient>
        <![CDATA[A vegetable peeler (optional)]]>
      </ingredient>
    </ingredients>
    <markers>
      <marker>
        <id>812</id>
        <position>0</position>
        <timemarker>21</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/93/21.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>813</id>
        <position>1</position>
        <timemarker>25</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/93/25.jpg</thumbnail-url>
        <title>Grasp knife</title>
        <textile-text>
          <![CDATA[Grasp the knife in your dominant hand.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Grasp the knife in your dominant hand.</p>]]>
        </text>
      </marker>
      <marker>
        <id>814</id>
        <position>2</position>
        <timemarker>28</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/93/28.jpg</thumbnail-url>
        <title>Cut off ends</title>
        <textile-text>
          <![CDATA[Use your other hand to hold the vegetable firmly on the cutting board, and cut off the ends, keeping your fingers away from the blade.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Use your other hand to hold the vegetable firmly on the cutting board, and cut off the ends, keeping your fingers away from the blade.</p>]]>
        </text>
      </marker>
      <marker>
        <id>815</id>
        <position>3</position>
        <timemarker>36</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/93/36.jpg</thumbnail-url>
        <title>Grip vegetables</title>
        <textile-text>
          <![CDATA[Turn the vegetable onto its cut, flat surface, and hold it down close to the area you will cut, with your fingers curled under, finger tips firmly planted, and your knuckles pointed outward. This is called a 'claw grip.']]>
        </textile-text>
        <text>
          <![CDATA[<p>Turn the vegetable onto its cut, flat surface, and hold it down close to the area you will cut, with your fingers curled under, finger tips firmly planted, and your knuckles pointed outward. This is called a &#8216;claw grip.&#8217;</p>]]>
        </text>
      </marker>
      <marker>
        <id>816</id>
        <position>4</position>
        <timemarker>49</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/93/49.jpg</thumbnail-url>
        <title>Position knife</title>
        <textile-text>
          <![CDATA[Position your knife at a 90-degree angle to the vegetable's length, and cut it into pieces two inches long.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Position your knife at a 90-degree angle to the vegetable&#8217;s length, and cut it into pieces two inches long.</p>]]>
        </text>
      </marker>
      <marker>
        <id>817</id>
        <position>5</position>
        <timemarker>57</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/93/57.jpg</thumbnail-url>
        <title>Cut ends</title>
        <textile-text>
          <![CDATA[Cut the ends off of the vegetable, resulting in 4 long flat surfaces, so it resembles a block.  This will make it easier to create uniform pieces.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Cut the ends off of the vegetable, resulting in 4 long flat surfaces, so it resembles a block.  This will make it easier to create uniform pieces.</p>]]>
        </text>
      </marker>
      <marker>
        <id>818</id>
        <position>6</position>
        <timemarker>66</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Keep an empty bowl next to your cutting board to place trimmings in, so you don't have to run over to the garbage can to toss them out.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Keep an empty bowl next to your cutting board to place trimmings in, so you don&#8217;t have to run over to the garbage can to toss them out.</p>]]>
        </text>
      </marker>
      <marker>
        <id>819</id>
        <position>7</position>
        <timemarker>72</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/93/72.jpg</thumbnail-url>
        <title>Slice into slabs</title>
        <textile-text>
          <![CDATA[Position your knife parallel to the vegetable's length and slice the blocks into uniform slabs a quarter inch wide.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Position your knife parallel to the vegetable&#8217;s length and slice the blocks into uniform slabs a quarter inch wide.</p>]]>
        </text>
      </marker>
      <marker>
        <id>820</id>
        <position>8</position>
        <timemarker>80</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/93/80.jpg</thumbnail-url>
        <title>Stack slabs &amp; cut</title>
        <textile-text>
          <![CDATA[Stack the up slabs and cut them lengthwise again into quarter-inch strips, using a steady rocking motion of the blade.  Congratulations, you now have a 'wood pile' of baton sticks.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Stack the up slabs and cut them lengthwise again into quarter-inch strips, using a steady rocking motion of the blade.  Congratulations, you now have a &#8216;wood pile&#8217; of baton sticks.</p>]]>
        </text>
      </marker>
      <marker>
        <id>821</id>
        <position>9</position>
        <timemarker>91</timemarker>
        <type>Fact</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Baton twirling caught on in the U.S. in the 1930's when bandleaders added flashy, twirling drum majorettes to their bands to broaden their appeal.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Baton twirling caught on in the U.S. in the 1930&#8217;s when bandleaders added flashy, twirling drum majorettes to their bands to broaden their appeal.</p>]]>
        </text>
      </marker>
    </markers>
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        <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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        <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.]]>
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        <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.]]>
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      <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.]]>
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        <duration>103</duration>
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      <video>
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        <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.]]>
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        <duration>109</duration>
        <filename>http://media.howcast.com/system/videos/1/27/01/127.flv</filename>
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      <video>
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        <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>
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        <duration>96</duration>
        <filename>http://media.howcast.com/system/videos/4/30/01/130.flv</filename>
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        <comment-count>1</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>46275</views>
        <created-at>Mon, 03 Dec 2007 22:25:25 -0800</created-at>
        <rating>17</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.]]>
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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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