You already know that the freezer is a good place to stow steak and chicken. But it works equally well for some far less obvious items.
Try freezing the following (you’ll find more detailed instructions by clicking on each item). You'll save money, waste less — and make cooking a lot more convenient.
Can't finish the whole bottle? Freeze leftover wine in ice cube trays and transfer to freezer bags. Great for cooking, in sauces, stews and the like.
Crack open and mix in a touch of salt (if using for savory dishes) or sugar (for baking or desserts); place in freezer bags or airtight containers.
Brown rice has a higher oil content than white rice, so its shelf life isn’t nearly as long. But it’ll keep for several months longer if you freeze it.
• BUTTER: 6-12 months (salted lasts longer)
Butter freezes well, so stash a stick or two in the freezer (leave in the original wrapping and place in a freezer bag) and you’ll always have some on hand when you need it.
If you’re constantly running out, freeze a backup supply in an airtight container. Thaw in the fridge and stir well before using — the texture may be a little grainy, but it's fine for cooking and usually okay for drinking.
Thanks to their high oil content, nuts are especially prone to going rancid. Freeze them and they’ll stay fresher longer.
Most recipes call for only a sprig of herbs, but you have to buy the whole bunch. Freeze what you don’t use in ice cube trays, covered with a bit of water, and then transfer to freezer bags.
Rarely do you need to use the whole can at once. Freeze dollops of leftover tomato paste on a cookie sheet or in ice cube trays and transfer to freezer bags for use in future recipes.
If you can never seem to finish a whole loaf before it gets rock-hard or moldy, freeze it. Bread toasts just fine, straight out of the freezer.
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