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Before making gravy from meat drippings, I add a few ice cubes to the broth. In a few minutes, the fat cools and solidifies, making it easy to remove. It’s quicker than waiting for it to cool and separate on its own. —Jennifer M., New Holland, Pennsylvania
To save time and effort when cutting chicken breasts, I use my kitchen scissors rather than a…
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To get rid of “fishy” flavors with just about any type of fish, I cover it with milk. I let it…
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