Are you good at keeping your freezer organized? Not surprisingly, Martha Stewart is. Her team created some downloadable labels so you can monitor your zero-degree delicacies in style. Read on for the download and some general freezer safety guidelines.
The snow is finally melting this week, but it's always soup season for me. I work at home, so I love spending weekends cooking up all kinds of healthful soups and freezing them, so I can microwave one quickly while in the middle of a project.
I'm aiming to do have one of those very soup marathons this weekend, and it brings up the classic cook ahead questions: once everything has simmered down so wonderfully, in what do you store all of it?
Growing up, I heard these things called everything - tubepops, freeze pops, freezesicles, those long plastic popsicles in the plastic things...for some reason, we even called them "fatties." But no one ever called them "healthy," and understandably so: traditional recipes are nothing more than sugar, water, faux flavoring, and lots of chemical coloring.
But, if you've access to a vacuum food sealer - we've been drooling over this one for years - you can make your own with any fruit juice or popsicle recipe you please. The Kitchn has come up with this cool "pre-divide then fill with straws" recipe that we think is brilliant!
Plus, with this recipe from Our Best Bites, you can store them in the freezer and have pie whenever the mood strikes! I best they'd work equally well with savory options.
Your handpacked lunch. Sore joints. Picnics. Having a quick source of cold is infinitely helpful for keeping what you need chilled, and doing it well.
As it turns out, you can make your own - infinately sizeable and shapeable - but just limited how water freezes by adding something with a much lower freezing point, like alcohol....both the rubbing and the, er, vodka kind.
The fall harvest, prolific gardens, bulk discount stores, or weekend cooking frenzies. We often find ourselves with an abundance of deliciousness, but full bellies. So what to do with long-term leftovers and extra ingredients? As it turns out, your freezer is just as suited to hold fresh ingredients and homemade dishes as commercial pizza rolls and popsicles.
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...