Re: Soup Stock storage

Post #386,644 by hnick 2/21/14 6:08:51 AM Reply	Re: Soup Stock storage When I make an excess, I usually freeze it in ice cube molds, put it in a zip lock freezer bag, and use it a few cubes at a time until it is gone. Seems to work well.
Post #386,647 by drook 2/21/14 8:11:48 AM Reply	Yes, that -- Drew
Post #386,658 by Andrew Grygus 2/21/14 11:53:08 AM Reply	Yes but . . . . . as I explained, in the quantities and varieties involved, cubes provide storage that is not sufficiently dense, especially in an already crowded freezer compartment. I also need a large flat area in the freezer compartment because when I freeze fish, meat, shrimp, chicken or whatever, I spread it out in a single layer so it freezes fast with minimum ice crystal damage - and stays in separate pieces for easy deployment to recipes.
Post #386,661 by drook 2/21/14 12:33:43 PM Reply	I've got a big upright downstairs ... no space issues And my in-laws across the street have a big chest freezer downstairs. They call it the "four body size". -- Drew

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