41 minutes ago, Smithy said:What do you like to use for freezing small portions when you have too much of something?
When I make stock, I reduce it 3X and freeze in 1/3 cup sized ice cube trays (eG-friendly Amazon.com link) which I find handy as each cube is equivalent to a cup of stock.
I also freeze tomato sauce in the same cubes. 1/3 cup is good for a single serving of pasta or a good-sized pizza.
I freeze extra egg white, egg yolk or beaten egg in smaller cubes, generally weighing and aliquoting 1/2 large egg equivalents (30g white, 10g yolk, 25g beaten egg) in smaller ice cube trays (eG-friendly Amazon.com link).
Both of the above get transferred to zip-top freezer bags, which I wash and reuse as much as possible. I have 2 sets of those silicone ice cube trays. Red for savory stuff that might contain onion or garlic, blue or pink for everything else.
I freeze a lot of stuff in flattened zip-top freezer bags and break off what I need. These can be stored upright and I can usually tell what's what by the color. At the moment, my freezer has lime juice, lemon juice, tamarind chutney, tamarind paste, caramelized onions, red and green Thai curry pastes, tomato and onion masala from Dishoom, Romesco, pesto, puréed chipotles in adobo, sun-dried tomato purée, and a variety of cooked beans stacked up this way.
