INPUT ARTICLE: Article: The paring knife is probably the most difficult tool for this job, but it has its benefits. You don't have to clog your kitchen with a one-use tool, and a sharp knife makes clean, dry cuts compared to the wet, sticky clumps other methods can produce. Keep reading to learn the technique. After washing the lemon, cut off both ends where they begin to taper. Rest a cut surface flat on the cutting board. Cut off a strip of rind from the side of the lemon, right where it meets the white pith. It may be easiest to start near the center of the lemon, where it bulges outward. Hold the strip flat against the board with one hand, yellow side down. Press the knife blade flat on top of the strip, with the blade pointing away from your hand. Scrape the top of the strip at a slight angle, removing most of the white pith. All this means is "cut it into thin strips." To avoid poking your fingers, hold the lemon peel in place with your fingers curled down into a "claw" shape. In this position, your knuckles are closer to the blade than your fingertips. As long as you keep the sharp edge of the knife below the level of your knuckles, you are unlikely to hurt yourself even if the knife slips. Gather the thin strips in a tight row, than rotate them 90º. Cut the other way using the same technique as above. Try to make the zest pieces as small as possible.

SUMMARY: Choose a sharp, small paring knife. Cut off both ends of a clean lemon. Slice off a thin strip of zest. Remove the white pith. Julienne the strip. Dice the peel.


INPUT ARTICLE: Article: Pour the drippings from the bottom of the roasting pan into the saucepan. Then add 1 tablespoon (14.2 g) of butter and 1 tablespoon (8 g) of flour and turn the stove to medium heat. Stir the mixture constantly, making sure all of the ingredients are thoroughly combined.  If you're having trouble blending the flour into the liquid, use a whisk instead of a spoon to break up large chunks. For a smoother gravy, strain the turducken drippings before you add them. Place a colander over the top of the pan and pour the drippings through it to catch any large bits. Pour 2 tablespoons (30 ml) of whole milk and 1⁄2 cup (120 ml) of chicken stock into the saucepan, continuing to whisk the liquids together as you do so. Turn the heat on the stove up to high until the contents of the pan begin to boil.  It may help to pour the liquids in gradually while you stir to make it easier to blend them. You can also substitute 1%, 2%, or skim milk for the whole milk. However, it will make your gravy thinner. Once your mixture begins boiling, turn the heat down to low or medium-low. Allow the gravy to simmer so that it thickens up to the right consistency, stirring it occasionally to prevent it from burning on the bottom of the pan.  If you prefer a thinner gravy, you can add more chicken stock after the 10 minutes are up. If you want a thicker gravy, whisk in a little more flour. Use a kitchen timer or the clock app on your phone to monitor the time. Add salt and pepper to taste if you'd like. Before serving, allow the gravy to cool off for about 5 minutes. Take it off of the stove while it cools so the gravy at the bottom of the pan doesn't scorch. If you aren't using the gravy immediately, store it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

SUMMARY: Heat the turducken drippings, butter, and flour in a saucepan. Stir in the whole milk and chicken stock and bring the mixture to a boil. Reduce the heat and let the gravy simmer for 10 minutes. Remove the pan from the heat and let the gravy cool slightly.


INPUT ARTICLE: Article: If you froze cilantro just on its own, without any butter or oil, you can break off a few leaves, and add it to guacamole or cilantro chutney. You do not need to defrost it. You can also use it in salad dressings. Because it already contains oil, you will need to adjust your recipe and use less oil. A single cube of frozen cilantro will contain about a tablespoon of oil. It will take about 15 to 20 minutes for it to thaw. Once it thaws, you can spread it on bread or crackers. Once frozen, cilantro loses some of its crispness. When it becomes defrosted, it will appear wilted and mushy. This may detract from the appearance (and texture) of salsa and salad. Once frozen cilantro starts to thaw, it will begin to look wilted and mushy. If you need to garnish something, consider using fresh cilantro instead. Frozen cilantro won't last forever, although it will certainly last longer than fresh cilantro. Here are some guidelines as to by when you should use your cilantro:  Use frozen cilantro within two months. Use cilantro frozen in oil within three months. Use frozen cilantro butter within a month. If you thaw it and put it in the fridge, use it within five days.

SUMMARY: Use frozen cilantro in cilantro chutney or as a guacamole starter. Use cilantro frozen in oil to season soups, sauces, and other cooked dishes. Thaw frozen cilantro butter to room temperature before using it. Avoid using frozen cilantro in salads and salsas. Consider using fresh cilantro as garnish instead of frozen. Know by when to use your frozen cilantro. Finished.


INPUT ARTICLE: Article: Coconut milk will give your champorado a silkier texture. Replacing this with water will create a creamier champorado. You can substitute the coconut milk with evaporated milk. Add ¾ cups of water into your champorado. This will be the mixture that will cook your rice. Quickly bring the milk to a boil but make sure not to keep it on the heat too long. Milk can burn and will ruin the taste of your champorado. Make sure to add your other ingredients quickly after it starts boiling. Combine the cocoa powder or chopped chocolate to your milk and mix, making sure to fully dissolve any chocolate with a wooden spoon. Traditional Filipino champorado uses Tablea Tsokolate, which is a cocoa from the Philippines. You can soak your rice to elongate the grains if you prefer. This will help with the cooking process. Sticky short grain rice called mochigome is the most popular sticky rice in countries like the Philippines, Vietnam, and Japan. While your rice cooks, make sure to keep stirring it so it doesn’t get stuck to the sides. Add more milk if the mixture becomes too thick, or your rice isn’t fully cooked.  The rice will not cook as quickly as regular rice.  Make sure to keep tasting your food to make sure it’s developing the right flavors. Adding brown sugar will enhance the sweetness of the champorado. Adjust the level of brown sugar according to your palate. Traditionally, people in the Philippines eat champorado with dry salted fish.

SUMMARY:
Add 1 ½ cups of milk and ¾ cups of coconut milk to a pot. Combine ¾ cups of water and bring your pot to a boil. Combine ⅓ cups of cocoa powder and mix. Add 1 cup of sticky rice to your pot. Reduce the heat to a simmer and cook your rice for 25-30 minutes and stir. Add ¼ cup of brown sugar and mix it in.