#Flavor freeze plus

Freezing the extra means none of that tomato-y goodness goes to waste. Very few recipes call for a whole can of tomato paste-and leftovers will only keep 5 to 7 days in the fridge. Once frozen, store in freezer bags or containers then thaw what you need and use as directed. Canned chipotle chiles can be drained, then prepared the same way. Freeze whole fresh jalapeño, serrano, habanero, and other chiles on a parchment-lined sheet pan until firm. Jalapeños and Other Chilesįresh chiles may lose their firm crunch in the freezer, but they retain all their fiery heat. Once you’ve grated the amount you need, simply return the root to the freezer for future use. Plus, freezing the ginger makes it easier to grate or mince on a fine grater because the cold helps break down the fibers in the root.

Place a whole fresh ginger root in the freezer and you’ll always have it on hand when you need it. Transfer to a resealable freezer bag or airtight container for storage. To prepare for cold storage, spread whole peeled garlic cloves on a parchment-lined baking sheet and freeze until firm. Garlicįrozen, peeled garlic cloves thaw in no time for use in recipes. Because there’s no need to thaw the frozen veggies before using, write the amount on the container so you know how much is in each. Simply chop or slice them as desired then measure 1- or 2-cup portions into freezer bags or containers (1 cup is equivalent to 1 small onion or leek). Onions, Leeks, ShallotsĪll the members of the onion family freeze well raw. Keep portions under 1 cup so you only have to thaw what you need. Thinner, more liquid fruit purées should be measured into resealable bags or freezer containers. Thick purées such as date paste and applesauce can be dolloped by the tablespoon onto parchment-lined sheet pans, frozen, and stored in ready-to-use quantities. Got leftover applesauce, date paste, or fruit purée from a baking recipe? Extend its storage time by freezing it. This is an especially good trick for short-season Meyer lemons and hard-to-find citrus varieties like kaffir limes.

#Flavor freeze plus

The juicy fruits retain their color, texture, and flavor, plus the cold temperatures make them even easier to juice. When lemons and limes go on sale or are at peak season, pick up some extra and throw them in the freezer whole. And don’t forget grapefruit juice! It can be subbed in for another citrus to give recipes a surprising sweet-tart element. Standard ice cubes measure 1 ounce (or 2 tablespoons) in volume. Transfer the cubes to plastic bags once frozen, then simply help yourself to what you need, when you need it. The most convenient way to save fresh lemon, lime, and orange juice is to freeze it in ice cube trays. Thawed zests will keep 3 to 5 days in the fridge and can be used to add zing to baked goods, stews, and salad dressings. The zest can be added directly to recipes just like fresh. Freeze in small quantities (1 to 2 tablespoons) in freezer containers or resealable bags.

Grate zest from oranges, lemons, and limes before peeling or juicing them. When a recipe calls for citrus zest but not the juice, it’s great to have a supply that’s ready to use. Ice cube trays can absorb flavors over time by using a separate set, you avoid the risk of parsley-, basil-, or cilantro-flavored ice water! Freezer storage: up to 6 months. If you freeze herbs on a regular basis, consider investing in a dedicated set of ice cube trays. Freeze until solid then transfer the herb cubes to resealable bags or containers. Simply fill each ice cube compartment with 1 tablespoon fresh herbs, then add just enough water for them to freeze into a cube-no need to fill the tray all the way up to the top with water. Parsley, cilantro, basil, and other herbs that come in big bunches will last only a few days in the fridge but can be kept at peak flavor for months when they’re chopped and stored in ice cube trays in the freezer. Plus, they can be stored in large or small quantities depending on what you have on hand. Those little recipe extras are easy to freeze and keep for months.

Painter’s tape (for easy removal) and a permanent marker for labeling and dating the containers.

Freezer-friendly storage such as resealable bags and containers with tight-fitting lids.

ice cube trays (for freezing liquids and fresh herbs)

Parchment paper (to keep frozen items from sticking to the sheet pan).

Rimmed sheet pan (for fruits, vegetables, and thick purées).

You most likely already have all the gear you’ll need.