Freeze It! May 6, 2009
Since I’ve been making food cubes for Claire I have become much more intimate with my freezer – maybe not that intimate. Still, our relationship has grown for the better. I’ve started to freeze everything and even buying in bulk to freeze for later. Often, it’s much cheaper and I get the self-satisfaction of feeling handy when I need stock for a recipe and there it is already to go, homemade, in my freezer.
At the NYT, Mark Bittman, discusses freezing on a whole new level:
But if you conscientiously use the freezer in two ways, you’ll value it as never before. The first: take raw ingredients you have too much of — or whose life you simply wish to prolong — and freeze them. The second: take things you’ve already cooked — basics like stock, beans, grains and the like, or fully cooked dishes — and freeze them.
To the extent that you do both of these tasks regularly, and keep your freezer organized, you’ll make your cooking cheaper, more efficient and faster.
As farmers’ market season approaches, I think I’ll have to bone up on my freezing skills – well, mostly my organizing skills.