For example,
the liquids in their ziplock bag always go in the front pocket so I can easily unzip it and take them out when going though Security.
Not exact matches
Place the steak
in a large
ziplock bag and cover
in marinade, swooshing the
liquids around
in bag to make sure the meat is fully covered.
Put the meat
in a large bowl or
ziplock bag and pour the brine over, making sure that the meat is completely submerged
in liquid.
Submerge the pork
in the brining
liquid (I used a can of beans inside a
ziplock bag to weight it), cover tightly, and refrigerate for 2 hours.
Store extra pork
in the fridge (it'll give you meals for the next week) and consume within 5 - 6 days, otherwise, mix the leftovers with the rest of the cooking
liquid and freeze
in an airtight container (I use
ziplock bags smooshed flat to take up less space).
All the
liquid items
in travel - sizes should fit
in a one - litre size
Ziplock, which is what airport security will allow through.
Homemade ice pack (just freeze
liquid dish soap or rubbing alcohol
in a double - bagged -
ziplock bag and use as an ice pack.
Store extra pork
in the fridge (it'll give you meals for the next week) and consume within 5 - 6 days, otherwise, mix the leftovers with the rest of the cooking
liquid and freeze
in an airtight container (I use
ziplock bags smooshed flat to take up less space).
Use a cabbage leave or a
Ziplock bag filled with water to keep the sauerkraut submerged
in the
liquid and close the lid.