Afternoon!

After receiving a few questions, this will be a little add-on to the previous post 🙂

When you make stock, OR even if you have leftover store-bought stock, you can freeze either into awesome stock cubes and keep them in (freezer) bags in your freezer!

Why is this awesome?

1.  Seriously who uses the whole stock container?  Either you’re adding more than you need to a dish and wasting it, or it goes bad in the back of your fridge (indecently, writing the date you opened it on the container itself is a handy thing for assessing it’s usefulness when you discover it lingering in the depths).  Don’t let it come to that…..

2.  The reheating process sucks moisture out of food.  When reheating leftovers, add a stock cube to them and they will bounce back like a champ.

3.  Sometimes you only need a little bit, don’t thaw a whole bag or open a container, use a few cubes.

4.  You can still measure them:  the cubes my tray makes are 1 tbsp each, so I always know how much I’m adding (if that’s important to what you’re making).  If not, you’ll still sound like a damn genius in the kitchen.

5.  They taste better and are more nutritious than water.  Add a few cubes to things you might normally only use water to make, like rice, for a flavor and nutrient boost that takes 5 seconds.

How’s about them apples?  Keep the questions comin’ and I’ll try to address them either here or offline 🙂