<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>11525</id>
  <title>How to Core a Tomato</title>
  <published_at>Fri Feb 13 10:46:00 -0800 2009</published_at>
  <link>http://www.chow.com/stories/11525</link>
  <pubDate>Fri, 13 Feb 2009 18:46:00 GMT</pubDate>
  <short_description>When you want to avoid the interior guck</short_description>
  <long_description>When you want to avoid the interior guck.</long_description>
  <img>http://www.chow.com</img>
  <author>none</author>
  <category>
    <id>14</id>
    <name>CHOW Tip</name>
  </category>
  <pages>
    <page>
      <page_number>1</page_number>
      <content>
        <![CDATA[<div id="video_story" class="clearfix">

<div id="video_holder">proteus embed call</div>

	<h1>How to Core a Tomato</h1>


<div id="intro">
Coring tomatoes is something that doesn&#8217;t take a lot of time&#8212;as Chef Deborah Schneider, author of <a target="blank" href="http://www.amazon.com/gp/product/1594862036?ie=UTF8&#38;tag=c037-20&#38;linkCode=as2&#38;camp=1789&#38;creative=9325&#38;creativeASIN=1594862036"><i>¡Baja! Cooking on the Edge</i></a>, shows here. But it can have a big payoff in your recipes, like Schneider&#8217;s <a href="/recipes/14593">ancho chile salsa</a>. See more of Schneider&#8217;s basic Mexican cooking tips: <a href="/stories/11524/">how to core a pepper</a>, <a href="/stories/11523">how to make a quick salsa</a>, <a href="/stories/11526">how to pit an avocado</a>, <a href="/stories/11528">how to toast dried chiles</a>, and a <a href="/stories/11527">guide to Mexican dried chiles</a>. 

</div>

</div>

<p class="author_bio_new"> <em><a class="red" href="http://www.chow.com/stories/14/category">CHOW Tips</a> are the shared wisdom of our community. If you&#8217;ve figured out some piece of food, drink, or cooking wisdom that you&#8217;d like to share on video (and you can be in San Francisco), email <a href="mailto:Meredith.Arthur@chow.com">Meredith Arthur</a> and tell us what you&#8217;ve got in mind.</em></p>]]>
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