Shortcuts Worth Sharing

TRY these timely tips from fellow readers and you’ll be asking yourself, “Now, why didn’t I think of that?”

• Keep your steel wool scouring pad in a plastic bag in the freezer between uses. It won’t rust and thaws quickly under warm water. —Susan D., Oliver Beach, Maryland
• When using bulk chocolate to coat candies, set the bowl of melted chocolate into a larger bowl of boiling water to keep from having to reheat it. —Doris C., Minneapolis, Minnesota
• When making a lot of sandwiches for my family or for a potluck or gathering, I spread the mayonnaise or butter with a spatula instead of a knife. Broader strokes save time. —Connie S., Glennallen, Alaska
• Before putting uncooked meat or any sticky, drippy food into a resealable plastic bag, first fold down the opening to prevent clogging up the “zipper.” —Regina D., Angleton, Texas
• To make mini quiche appetizers, I use a turkey baster to fill tart shells with the egg and milk mixture. Then I sprinkle on chopped green onions, pimientos and shredded Swiss cheese. —Toni S., Loveland, Ohio
• For quick egg salad or potato salad, use an egg poacher. In minutes, you’ll have hard-cooked eggs without the time-consuming and tedious job of boiling water and peeling shells. —Pat P., Waukesha, Wisconsin
• By coating the saucepan and the inside of the lid with nonstick cooking spray before boiling chicken, I save a lot of scouring. The mess easily wipes out of the pan with a paper towel. —Pam L., Dallastown, Pennsylvania