Vinegar: So Many Uses, the Second Cooking Version

This is another installment of the many uses of vinegar.  Here are some more tips for using vinegar in your cooking. 

• Easy Hard-Boiled Eggs:  Adding two tablespoons of white vinegar per quart of water before boiling will prevent cracking and shells will peel off faster and easier.
• Fluffy Rice:  For fluffier, great tasting rice, just add a teaspoon of white vinegar to the boiling water.  Your rice will be easier to spoon out and less sticky.
• Tenderizer for tough meats and game:  A mixture of 1/2 cup white, cider or wine vinegar added to a cup of liquid bouillon makes a great marinade base.

Coming next... the cleaning version!  Many rooms of the house to be covered.  If you missed the first cooking one, you can read it here.