Tip: Freezing Individual Portions of Ground Food or Thick Sauces
A quick portioning tip, from Lunch in a Box
"Biggie," the proprietor of bento-box-mad site Lunch in a Box, is fluent in Japanese and says on her site that she often turns to her library of Japanese bento books for great tips on speeding up the lunch-making process. Here's one she passes along, for storing individual portions of ground foods or thick sauces in freezer bags. Simply fit the food into the bag as flat as you can, squeeze out as much air as possible, seal, then use a chopstick or similar item (a ruler would work, too) to "score" the food. If you want, you can even fold the bag into thirds, along the score lines, to maximize freezer space. [via Neatorama]
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3 Comments:
This is amazing! I read "cooking tips" all the time that are either painfully obvious or involve things I never cook (like making perfect meringue); this portioning method is one I will use frequently. Thanks!!
forest street kitchen at 10:57AM on 04/15/08
Ice cube trays work really well for thinner liquids. Freeze your sauce, stock, etc. into cubes, then drop the cubes into a Tupperware container for storage.
KevinFinnerty at 11:34AM on 04/15/08
When freezing bacon, take the time to fold each slice in thirds and place in a ziploc bag. That makes it easy to defrost only the # of slices you need, rather than the whole package.
madball911 at 11:15PM on 04/15/08