Challenge: Cook your way through your freezer (part 2)
[Host's note: this topic is part of an extended discussion that grew too large for our servers to handle efficiently. The discussion is continued from here.]
Slowly, it is coming around. I have quite a bit of compound butters made from fresh summer herbs. I moved them from a hard to get at drawer to one at shoulder height; separated them into tubs with a list of what is in each tub; wonder of wonders, I am using them almost everyday for something! Today I made soup with two one c
So here’s my system learned from various Japanese websites. Cook your rice as usual and then while it’s still hot, and this is important, wrap portions in plastic wrap. Don’t compress it too much but make sure it’s properly wrapped. Allow it to cool (do not refrigerate it) and then put the wrapped portions in a Ziploc bag and into the freezer. I freeze approximately 150 g of cooked rice in each parcel and when ready to use it put it in the microwave for about two minutes and it’s usually pe
