Intro to Freezer Savings
November 12th, 2007
On the heels of Ultimate Guide to Freezing Food comes Wise Bread’s Intro to Freezer Savings.
One of the most interesting and useful techniques outlined is the use of ice cube trays to freeze easily portioned amounts of just about anything — stock, sauces, purees:
I’ve been freezing lots of pumpkin puree in cubes to use for homemade pumpkin vinaigrette and pumpkin lattes.
More freezing wizardry to come.
Robbie on November 13, 2007 at 06:20 pm
Pesto is a great candidate for ice-cube tray freezing! Two cubes makes a perfect substitute for tomato sauce if you’re getting tired of the same old pizza.
Robbie on November 13, 2007 at 06:24 pm
Oh, and I’ll pass on a tip I think I scrounged from Cook’s. If you’re freezing liquids (especially stock) and just making a mess trying to get the stuff into the freezer bags, try this: line a hard container or mug with the bag, pour in the stock, and let it freeze in the nice flat bottomed shape. In an hour you can recover your mugs for your tea the next morning, and you’ve got a nice, measured, stackable block of frozen stock.
Lyz on November 28, 2007 at 11:27 pm
Don’t pitch the egg whites next time you make a Hollandaise sauce. Freeze them in ice cube trays, empty into a freezer bag, and save them up for an angel food cake or a soufflé.
P.S. Do not attempt to thaw in microwave ; )