With only two people in my house, there’s always food to freeze. But that big iceberg of sauce can take hours to bring to temp, plus I usually don’t need all of it. Sure, I could freeze things in smaller containers, but that wastes bags or those plastic boxes, plus it takes up much more space.
This tip from Lunch in a Box offers a solution:”A standard tip for freezing ground foods or thick sauces in small
portions is to first put the food into a large freezer bag and press it
out as flat as possible, eliminating air pockets. (Making it thin
speeds up defrost time due to the increased surface area, and pressing
out excess air guards against freezer burn.) Use a long chopstick or
ruler to create divisions within the food, forming individual portions.
This way when you freeze the entire bag, you’ll be able to quickly
break off just as much as you want to use, no more.”
