Summarize the following:
Using marble, granite, or any other solid surface is too hard and unyielding for a kitchen knife. This can dull your knife much more quickly. Choose a wooden cutting board instead of one made of plastic or any hard, solid material, such as glass. You should sharpen your knife annually. Honing is similar to sharpening, but it focuses more on removing nicks and recalibrating the angle of the blade. You should hone more often than you sharpen.  Some ways that you can sharpen your knife include: using an electric sharpener, sending it to a professional, or using a sharpening stone. You can find more specific instructions on how to sharpen your knife at this website: http://www.seriouseats.com/2010/04/knife-skills-how-to-sharpen-a-knife.html. While cutting, frequently rinse it off with hot water and wipe it clean to keep food from building up on the blade. This prevents the blade from dulling and working less efficiently.

summary: Always cut on a cutting board. Sharpen and hone your knife regularly. Keep your knife clean while you're using it.


Summarize the following:
The best option is a freshly harvested pumpkin with at least 2 inches (5 cm) of stem. A long stem is important because it helps wick away moisture from the pumpkin. A pumpkin with no stem or a very short stem is more likely to retain moisture. Combine 1 to 2 Tbsp (15 to 30 mL) of mild dish detergent with 1 gallon (4 L) warm water in a large bucket. Wash the pumpkin in this solution to remove surface bacteria.  Use a mild liquid dish soap instead of a harsh cleanser. Harsh cleansers can be too abrasive. Rinse the soapy solution off the pumpkin once finished. Use a clean rag or clean paper towels to dry the pumpkin completely. This preservation method aims to dry the pumpkin out rather than keeping it moist. As such, you should manually remove as much of the moisture as possible by wiping it away. Pour a little rubbing alcohol into a spray bottle and mist the surface of the pumpkin, coating it completely without drenching it.  You could also spray the pumpkin with a household cleaner. Rubbing alcohol and household cleaners are both used to protect the surface from new bacteria and mold spores. Do not drench the pumpkin. Too much rubbing alcohol can be abrasive and might cause damage to the pumpkin. Too much could also cause moisture to build. Place the pumpkin on several layers of newspaper in a dark, warm, dry area. Let it dry out for several weeks until the pumpkin feels notably lighter.  Make sure that the area you choose has good ventilation. Otherwise, the air can become stagnant, causing moisture to build up as a result. Moisture can cause the pumpkin to rot. Warmth speeds up the drying process and darkness preserves the color. You could also place the pumpkins beneath an electric fan to speed the drying process further. Change the newspaper every few days. As it absorbs the moisture of the pumpkin, it will become damp. This dampness can cause your pumpkin to rot if it is not removed. In addition to feeling lighter, you should also be able to hear seeds rattling around inside the pumpkin when you pick it up. After the pumpkin has dried out completely, apply a coat of paste wax over the surface to seal it and protect it against bacteria. Clear shellac can also be used instead of paste wax.

summary: Select a pumpkin with a long stem. Clean the pumpkin with soap and water. Wipe the pumpkin dry. Spray the pumpkin with rubbing alcohol. Dry the pumpkin out over several weeks. Seal the surface of the pumpkin.


Summarize the following:
Very young, unripe pineapples may be toxic. Eating them can irritate your throat and have a severe laxative effect. That said, most pineapples sold commercially should be at least partially ripe, even if they look green. Even ripe pineapple can hurt your mouth or cause it to bleed. The techniques below will help prevent this as well. . Cut off the stem and crown of the pineapple, then stand the rest flat on a cutting board. Cut off the rind and eyes, then slice into rounds or chunks. . Grilling will caramelize the sugars in the pineapple, adding flavor to a bland, partially unripe fruit. The heat will also neutralize bromelain, the enzyme that can cause pain and bleeding in your mouth. eat pineapple slices in the oven. This has the same results as grilling: a delicious, sweet pineapple. If the pineapple is quite tart and unripe, sprinkle brown sugar over it before heating. Although this won't caramelize the sugar, simmering will neutralize all of the bromelain. Try this if raw pineapple hurts your mouth:  Add pineapple chunks to a saucepan along with all juice collected while cutting. Add enough water to cover. Bring to a boil over medium-high heat. Reduce to a simmer and heat for 10 minutes. Drain and let cool. If your pineapple doesn't taste sweet, sprinkle the chunks or rounds with sugar. Eat right away, or store covered in the fridge.
summary: Be cautious with unripe pineapples. Cut the pineapple Grill the pineapple . Simmer the pineapple. Sprinkle sugar over cut pineapple.