Last week B and I were making a recipe that required ¼ C of chicken stock. This always seems to happen with stock – it only comes in huge cans or boxes and you only need a little at a time. “Oh, no problem, don’t open a new can, we froze the last can that we used. Here – it’s right here, just put it in the pan.”
Flash forward ten minutes
B – Babyyyyyyy! Will you come in here?! … What the HELL is that because I KNOW it’s not chicken stock!
S – (laughing hysterically) “You’re right… it’s spaghetti squash!”
Solution? Chicken Stock ice cubes! We opened a new can of stock and poured the rest into an ice cube tray. So now we have a little zip loc bag of stock cubes ready for use and not to be confused with squash. And they’re so small that they’ll defrost in a just a few minutes in a pan. Clearly I’m freezer-obsessed and continue to find new ways for it to make our culinary life better!
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3 comments:
okay, do you have a bonus freezer or something?? the only decent frozen things we have frozen are homemade pesto, bananas, and blueberries, and our freezer is pretty full. granted, we've got the bottom freezer deal, and it's hard to close if it's even remotely full, but we don't eat a lot of frozen food, and we couldn't possibly keep all that you do. you are a freezing machine!! i am impressed and jealous.
I do that, too! With the stock! Also with canned chipotles in adobe, which, if you do any Mexican cooking, you know is always getting wasted because the recipes always call for, like, half a teaspoon, and then you have the whole rest of the can.
You will be all set to make your own baby food when the time comes.
I, too, enjoy the cubed stock. You can do it with cooking wine as well, although a chef once told T to never cook with any wine you wouldn't drink, so that ends up solving the problem most of the time. I've also frozen pesto in cubes.
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