If you make a large batch and want to freeze some a good trick is to freeze it in ice cube trays and then pop the frozen
cubes in a zip lock bag and just defrost them as needed.
Not exact matches
Always told my patients after making «milk» to put their pulp
in ice
cube trays, freeze and put portions
in zip -
lock bags for the thawing and portion convenience.
Once frozen, I'll add the frozen pumpkin
cubes into a
zip -
lock freezer
bag, and store
in my freezer to take out on busy mornings.
When I open a large container of broth and don't use all of it, I like to make ice
cubes of chicken broth and then transfer them to a
zip lock bag in the freezer.
Once frozen, I take the butter out of the ice
cube tray and store it
in a
zip lock bag.
Store
in a container or jar, cover the surface with a little more olive oil and keep
in the fridge for a week, or freeze
in ice
cube trays and once frozen transfer to
zip lock bags for easy access.
Once frozen, twist the tray to release the
cubes and store the frozen
cubes in a
zip -
lock bag in your freezer.