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Paula's Weekly Kitchen Tip: Instant Grill Basters

I hate using brushes for basting on the grill. Cleanup is a mess and the brushes invariably end up with singed bristles. For a quick and easy substitute, try a handful of shredded corn husks, tied in a bundle with another piece of husk. A couple of nice large romaine lettuce leaves work pretty well, too.

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Paula's Weekly Kitchen Tip: Fresh Mozzarella Balls

We love fresh mozzarella sliced in salads, but it tends to shred rather than slice. Try using an egg slicer to make quick, uniform rounds.

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Paula's Weekly Kitchen Tip: Make-Ahead Mashed Potatoes

I learned this from Chef Carol Dearth of the Sizzleworks Cooking School, when she was in our studio making Wasabi Mashed Potatoes for our Northwest Favorites show in May 2009.

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Paula's Weekly Kitchen Tip: Slicing Goat Cheese

A knife just doesn't cut it with those rounds of soft goat cheese. Try a length of dental floss (the plain, Teflon-y kind is best). Arrange it under the log of goat cheese, cross the ends over the top in an "x" and pull, making a neat slice.

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Help us identify this Unidentified Fork Object (UFO)

We unearthed this mystery utensil during a recent KCTS kitchen cleanout, and don’t have the faintest idea what it is. Any guesses? On the neck it says "Regd 911032 Made in England."

The UFO is about 7 inches long, wood-grain plastic handle.

Can anybody help?

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Paula's Weekly Kitchen Tip: About Tomatoes

When using canned whole tomatoes for sauce or soup, they break down more easily if they're chopped a bit before they go into the pan. Transfer the contents of the can to a bowl and use a pastry blender to break them up, or cut them right in the can with a pair of kitchen shears.

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Paula's Weekly Kitchen Tip: Cleaning the Grill Grate

I got this one from America's Test Kitchen. Grill brushes are best at removing food stuck on the grill grate, but they can wear out quickly. In a pinch, create a makeshift "brush" by using a crumpled wad of aluminum foil held in a pair of long tongs to scrape off a hot grill grate. More »

Paula's Weekly Kitchen Tip: Straying Spices

This tip came in handy when I was chopping fennel and cumin seeds and they went flying everywhere (must get a mortar and pestle!). Place your measured seeds in a pile on a cutting board and pour just enough water or oil over them to moisten. The seeds will stay put when chopped with a sharp knife.

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Paula's Weekly Kitchen Tip: It's Hammer Time!

When pounding chicken breasts between sheets of plastic or wax paper, things can get out of control. Using a thin flexible cutting mat instead makes a real difference—greater stability and easier to get an even thickness.

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Paula's Weekly Kitchen Tip: No More Tears

Everyone knows that cutting up onions releases a pungent chemical that makes you cry. I was reading an online tip from America's Test Kitchen that says they found just two ways to stop the tears: create a physical barrier by wearing goggles or light a candle near your chopping block.

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