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Whenever I bake chicken or fish, I line the baking dish with foil and spray it with nonstick spray before I put the meat in the dish. Then when its done, I just throw the foil away and give the dish a quick suds and rinse. I save so much time on cleaning up this way!
This also works on baking sheets if I'm making homemade french fries or roasted veggies or things like that.
If a recipe says "drop by rounded teaspoons", instead use a tablespoon and level it off on the side of the bowl. Your cookies will be uniform and getting them to the pan is so much quicker. Also, if you use a jelly-roll type baking sheet, don't use the side with the edges facing upwards. Turn the pan over and use the "bottom" side and that way removing the cookies is a lot easier; most times they just slide right off.
What's the difference between a "cookie sheet" and a "jellyroll pan"? A cookie sheet doesn't have sides and a jellyroll pan has short, about 3/4 inch sides so you can bake a jellyroll cake in it or a thin sheet cake. But if you own a couple of jellyroll pans you don't need to have a cookie sheet.
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