Article: This also helps keep them from getting spoiled too fast in the refrigerator. It’s frustrating to buy a carton of strawberries and to find them covered in white fuzz two days later.  You should discard strawberries that are moldy or squished. Again, keep the stem on until you are ready to use the berries in your recipe or to eat. You will need white vinegar and a basin or sink.  Fill up half a clean basin or sink with cold water. Make sure the water is not warm. Add 1 cup vinegar for every 3 cups of water.  Mix the solution well with your hand. You will clean a few strawberries at the time. This ensures you are cleaning each one properly.  Run strawberries vigorously for about 30 seconds through the vinegar solution. Rinse those strawberries well under cold water. You don’t want any of the vinegar flavor to remain on the fruit. Pat the fruit dry with paper towels, or dry it gently with a kitchen towel.
Question: What is a summary of what this article is about?
Clean the strawberries more thoroughly with a vinegar solution. Prepare the vinegar solution. Grab two or three strawberries.
Article: Count to 10 or 20 seconds as you inhale. As you breathe, your belly should expand. If it does, you are reaching the deepest part of your lungs. If your chest and shoulders move, you are breathing from the top part of your lungs.  Avoid hyperventilation, which is the practice of taking quick, small breaths before you submerge yourself. This practice can increase your chances of blacking out. If inhaling for 10 seconds is too much, start out by taking in as much breath as you can. Each time you do it, try to inhale for a second longer. Once you can no longer take in any more breath, dive underwater or otherwise submerge yourself. Holding your breath while underwater may cause you to blackout. Instead, slowly exhale through your mouth or nose while you are underwater. As you exhale, you should be pushing out a constant stream of bubbles from your nose or mouth. Exhaling will not cause water to enter your nose or mouth. If you exhale properly, your body will sink to the bottom. If you are not, your body will rise to the surface. As you get better at this exercise, try sitting on the bottom of the pool until you need air. Unless you are an experienced free diver, you should not stay underwater for too long. If you do, you might black out or drown. Instead, come back up for air once your exhalation is over or you feel the need to breathe.
Question: What is a summary of what this article is about?
Inhale deeply from the bottom of your lungs. Submerge yourself in the water at the top of the inhalation. Exhale while you are underwater. Sink to the bottom of the pool to see if you are exhaling properly. Rise back up as soon as you feel the urge to breathe.
Article: If you have time to flavor meat, fish, or vegetables before cooking them, marinate them in a mixture that contains liquid smoke. Whisk together the marinade and coat the food completely. You'll need:  ¼ cup (60 ml) of soy sauce 3 tablespoons (21 g) of honey 2 tablespoons (30 ml) of distilled white vinegar 1 ½ teaspoons (3 g) of garlic powder 1 ½ teaspoons (3 g) of ground ginger ¾ cup (180 ml) of vegetable oil 1 teaspoon (2 g) of black pepper 2 to 3 drops of liquid smoke Stir 2 teaspoons (10 ml) of liquid smoke into every 1 cup (240 g) of prepared barbecue sauce for an instant smoky flavor. To make your own barbecue sauce, sauté 3 diced onions with 3 cloves of minced garlic until they're tender. Stir in and simmer 3 cups (720 g) of ketchup, 1/2 cup (100 g) of brown sugar, 1/3 cup (80 ml) of white vinegar, and 3 tablespoons (45 ml) of liquid smoke. Cook the barbecue sauce until it's as thick as you like. For a spicier ketchup, add 2 tablespoons (30 g) of Dijon mustard and 1 teaspoon (5 ml) of hot sauce. Heat the brine ingredients in a saucepan over medium heat until the sugar is dissolved. Stir 3 tablespoons (45 ml) of liquid hickory smoke and cool the brine solution to room temperature before using it. Refrigerate a turkey or large roast in the solution for up to 24 hours before draining and cooking the food. For the brine, combine:  2 cups (473 ml) of water 1/2 cup (120 g) of kosher salt 1/3 cup (66 g) of sugar 2 tablespoons (30 ml) of maple syrup 1 tablespoon (6 g) of mustard seed 2 tablespoons (18 g) of black peppercorns 1 tablespoon (8 g) of chili powder 8 cloves of smashed garlic Sauté 1/4 cup (40 g) of chopped onion with 2 tablespoons (20 g) of chopped green pepper and 3 cloves of minced garlic over medium-high heat for 5 minutes. Open and stir in 2 cans of crushed tomatoes, 1 can of tomato sauce, 2 tablespoons (30 ml) of liquid smoke, 1 1/2 teaspoons (3 g) of Italian seasoning, and ground pepper to taste. Bring the sauce to a boil and then turn it down to a simmer. Simmer the sauce for 1 hour before serving it over steamed rice or cooked pasta. If you want to add meat, brown 1 pound (453 g) of ground beef and stir it into the sauce. Put a 10 to 12-pound (4.5 to 5.5 kg) turkey into a large plastic roasting bag. Mix together 2 quarts (1.9 liters) of water with 3.5 ounces (103 ml) of liquid smoke and pour it into the bag. Turn the turkey so it's coated in the marinade. Seal the bag and refrigerate the turkey overnight. To roast the turkey, drain the marinade and pat the turkey dry with paper towels. Put the turkey in a roasting pan and cook it for 3 1/2 to 4 hours at 350 °F (177 °C).
Question: What is a summary of what this article is about?
Stir together a basic marinade with a few drops of liquid smoke. Mix up a quick barbecue sauce. Use 3 tablespoons (45 ml) of liquid smoke to add flavor to your brine. Make a savory sauce for rice or pasta. Marinate a turkey for smoky flavor.