When in the mood, I make chicken/beef/fish stock, and would like some easily getable-at small amounts in addition to the quart containers.
Ice cubes in a larger cubic volume separated by some kind of material? Easy enough for the horizontal layers, but in the other plane they all freeE up.
Any help?
Use freezer Ice making bags such as these, they are nicely stackable and protect your stock from oxidation.
Might be a bit tricky to get an exact measurement if that’s a concern. Otherwise, you could also freeze a stack of ziploc sandwich bags. Might need to put them in a box or something to keep them from toppling over.
I freeze stock in 1 cup, 2 cup, and quart deli containers, like these.
If I need less than a cup at a time, I just microwave one of the cup ones until enough melts, and throw the rest back in the freezer.
For concentrated stock, I freeze them in an ice tray, pop the cubes out, and put it in a Ziploc. I know you said no ice trays, but I’m not sure if the objection is an ice tray being too big, or the cubes too small, or if you don’t want to tie up an ice tray for weeks or months in the freezer, or you don’t want to expose them to the air, etc.
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Moving thread from General Questions to Cafe Society.
Same here, though the ones I bought are waxed paper. The fact that they stack on each other makes all the difference in storage, and the waxed paper ones are easy to write on so that I can record the contents and date.
2 cups is the smallest size I use because I figure I can put leftovers in the refrigerator and use it up before it goes bad.
If I store beef stock in the freezer uncovered and some of the water sublimates, do I end up with a demi-glace, or at least more concentrated stock?