PrintFreezing stock
I've got a good bit of beef stock to store (over a gallon), and I need a good way to freeze it that's also convenient for use later (as in I don't want to have to unfreeze the whole batch whenever I want some, but also don't want to saw off a giant block of ice). I was thinking dividing it up between lots of gladware-type containers, but I was wondering if anyone knew of anything that worked better and was easier to do?
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12 Comments:
My mother freezes hers in ice trays. She just pops out as many cubes as she needs at a time, then sticks the rest back in. And, yes -- she uses a LOT of ice trays, which it sounds like you might need to do, to. :)
sheeats at 9:56PM on 02/27/08
I guess it'd depend on how you want to use it later. If you need only a little at a time, then use the ice cube trays. If you need more, then use a bigger container. Since you have over a gallon you might want to try several ways to freeze it. I've frozen liquids before in those zip-loc bags (quart size, double-bagged) but still always fret that they'll spring a leak somewhere. I guess I like the security of a box-y container. I usually wait til it's thawed enough to slide out of the container and then let it continue thawing in a pot.
(I don't have a microwave because I'm a little low-tech.)
moibec at 10:10PM on 02/27/08
I agree with Sheeats, that's what I do also. You can find ice cube trays intended for pretty large cubes that will do the trick. Also, you should reduce a whole lot of that stock and make a large amount of demi glace.
PumpkinBear at 10:14PM on 02/27/08
I do the ice-cube tray thing, too, but with two changes:
1) reduce the stock down by at least 50% (simmer gently, don't boil), sometimes more; when you reconstitute them, just add extra water for regular-strength stock;
2) after the stock cubes are frozen solid, pop them out of the trays and store in a zip-top bag (if you leave them in the trays, they can pick up freezer/fridge odors and will also tend to evaporate).
AuntJenny at 10:14PM on 02/27/08
I have some silicone muffin pans and they are wonderful for freezing liquids. I then remove and put in freezer bags.
I've seen some new ones advertised on tv that have a little vacuum that removes all the air to prevent freezer burn. I can't remember if it's Ziplock or Glad? One of the most frequently used. Has anyone tried that yet? I use a straw and suck the air out myself, but it doesn't always stay sealed.
PerkyMac at 11:52PM on 02/27/08
@binlu - I just had a stock making weekend and you know it doesn't really matter in what type of vessels you freeze the stock, just make sure to measure it out when you do. I froze some in plastic containers with 2-3 c in each one, Then I had a small amt left and just put ziplock bags in a suitable size container and measured out a cup in each one . I zip the bags shut and freeze in the container. Then when they are completely frozen, put the smaller bags in a thicker freezer bag. Done. You then can defrost a smaller amt in a shorter time in the micro when you want it. I generally use chix stock for risotto and it takes about 5 cups. It would take a really long time to thaw 5 c. of stock in a large chunk so this way you don't have to deal with that.
frederika at 12:03AM on 02/28/08
Dad was a great soup and stew maker, but he didn't do classical chicken stock or beef stock. He did what I've been calling "enriched fluids". Everytime he emptied a can of peas he would pour the juice into a milk carton in the freezer. Steam some vegetables, pour some of the drip into the milk carton. Take the last sweet pickle chip out of a jar - pour some of the brine in. A bit of the roast drippings would go in. And so on.
Once the milk carton was full he would take the brick and put it into the two-gallon stew pot that I inherited from him and use that as the starter for a soup or stew. He claimed that you got vitamins and flavor from it. It sounds bizarre, but Dad made the best damn soups, and the brick was always a fascinating study in geological layers.
Nursie at 2:32AM on 02/28/08
I save my empty lidded, plastic jogurt containers. They hold one cup which is a handy size, they are tapered so with just a quick dip in some hot water and they release easily, they stack easily in the freezer and they are virtually free! I label them according to content and date of creation; chicken, turkey, beef, vegetable... What would you use one ice cube of stock for?
czken at 2:38AM on 02/28/08
I like to use ziplock freezer bags. I put a quart in each bag and lay them flat on a jellyroll pan or half sheet. Freeze. Once frozen, they can be stacked anywhere in the freezer or stood on end. I try to keep my stock (and all like-products, for that matter) together in the freezer so I don't have to guess at how much I have left. I will sometimes use a gallon bag to hold the smaller bags so they stay together.
chiff0nade at 9:04AM on 02/28/08
If you really reduce your stock, one ice cube in a cup of water becomes one cup of flavourful stock. It's the only way I keep stock - I'd rather keep another turkey in my freezer than it's equivalent size in stock!
Peasantwench at 10:27AM on 02/28/08
Nursie, your dad sounds awesome. That's the coolest thing I've read all day.
sheeats at 11:31AM on 02/28/08
I use the gladware containers.
I made a new batch of chicken stock two days ago. Good timing as hubby is home with bronchitis...
Anyway, I like to cook down the stock at a gentle simmer for several hours, then strain, cool overnight, defat, and pour into the glad storage containers. If you use these containers be sure to leave about an inch or so for expansion during freezing otherwise the lid will pop off or worse the side will crack and spring a leak when it starts to thaw...guess how I figured that out.
When I need stock or broth, I zap a container in the microwave for 2 min. and pour the slushy stock into a sauce pan on med heat. I add water to the concentrated stock and I'm ready to roll.
wookie at 1:49PM on 02/28/08