Waquoit
Mr. Positive
- Joined
- Aug 24, 2011
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I know we have a ton of amateur chefs here, I'd like to start a thread on tips you use in the kitchen. I do OK but I've kind of reached a plateau and I'm interested to see what others are up to.
I'll start with the suggestion to have an extra set of ice cube trays to use for things other than ice. For example, my basil is growing so well I can't keep up with it. So I make pesto and freeze it in the trays then put the cubes in baggies. You lose some green but I can't tell if the Chicken Pesto Pasta came from fresh or cubes. Also, if you make your own stock or have leftovers from the cartons, the trays are the way to go. 8 cubes to a cup.
I'll start with the suggestion to have an extra set of ice cube trays to use for things other than ice. For example, my basil is growing so well I can't keep up with it. So I make pesto and freeze it in the trays then put the cubes in baggies. You lose some green but I can't tell if the Chicken Pesto Pasta came from fresh or cubes. Also, if you make your own stock or have leftovers from the cartons, the trays are the way to go. 8 cubes to a cup.