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Cooking Tips and Helpful Hints

Have you ever wondered how some home chefs just seem to breeze through the most complicated recipes while you have trouble grilling a hot dog? Well, here comes BOB to the rescue
with a few cooking tips and helpful hints that will have you rivaling Wolfgang Puck in no time!

Basting Shortcut: Fill a squeeze bottle with barbecue sauce or marinade. Sauce can be squeezed directly onto foods while grilling, reducing cleanup.

Boiling Eggs: Add 2 tablespoons of vinegar to water before boiling eggs. It keeps them from cracking!

Brown Sugar: Brown sugar will not harden if stored in the freezer!

Cooking Rice: Add a little lemon juice to white rice while it is cooking to keep it white and fluffy. Add butter to prevent it from boiling over.

Crockpot Cooking: Spray the inside of the crock pot with "Pam" or an equivalent before putting the food in----makes clean up much easier.

Easy Chopped Parsley: Freeze parsley in a ziplock bag. When frozen, rub bag between your hands and the parsley will not need chopping.

Even Slices: Use an egg slicer to slice strawberries, olives and mushrooms. Slices are more even and the slicing goes quicker.

Freezer Breakfasts: When making pancakes for breakfast, make a double or triple batch. Let the extras cool, then cut up into bite sized portions. Freeze on a cookie sheet for about an hour. Then put them all into a freezer bag. On school days, just take out the amount you need, microwave for 45 seconds, pour some syrup into a short glass or cup, and you have warm pancake dippers!

Grating Cheese: When grating cheese, always spray the grater with non-stick cooking spray first....cheese just slips off and clean up is a breeze.

Muffin Tip: Muffins will slide right out of tin pans if you first place the hot pan on a wet towel.

Opening Stubborn Jars: If you have a problem opening jars try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy.

Perfect Size Cookies: Using a melon baller to spoon out cookie dough. This gives them a uniform look and size. It also keeps your fingers clean.

Perfect Size Muffins: Use an ice cream scoop (the kind with the sweep) to fill muffin cups before baking. It's much neater than trying to pour the batter, and you'll get a perfectly sized muffin every time!

Separating Eggs: When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the funnel.

Sifting: Use a kitchen strainer to sift flour if you do not have a sifter. Gently shake the strainer back and forth until the dry product has worked its way through. Works with powdered sugar too!

Whipped Cream: To speed the process of whipping cream, chill the mixing bowl and beaters in the refrigerator for 10 to 15 minutes beforehand.

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