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Cooking tips using vinegar Gallery
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Easy hard boiled eggs and more
Easy hard boiled eggs
Adding two tablespoons of white vinegar per quart of water before boiling eggs will prevent cracking, and the shells will peel off faster and easier when they're done.

Meat tenderizer and marinade
A mixture of one-half cup of white, cider or wine vinegar added to a cup of liquid bouillon makes a great marinade base.

Vegetable revival
To revive vegetables that look a little tired and wilted, soak them in one quart of cold water and a tablespoon of White Vinegar.

Too sweet? Too salty?
To rescue a recipe that tastes too sweet or too salty after you've mixed the ingredients, try adding a dash of white vinegar. It may save the day.

Source - Rehana Khambaty
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