as an explanation of the ' Brick ' technique :
I use the semi-disposable containers noted above R
( can be re-used forever ) for liquids ( stock ) and semi-solids
Turkey Ragu. After their manufacture , they chill in the container,
then are frozen solid in that same container, then chamber Vacc'd : brick is on the L
I open the bag when still very frozen , the brick comes right out
and chop in 1/2 or what ever amount I plan to use
then immediately re-vacc , in the same bag.
no muss and no fuss.
P.S.: Bricks are very easy to stack in the freezer .
