Adventures in Tray Freezing - morenogiss1998

I was ne'er very good at utilizing my deep freezer. Suchlike most people, my deep-freeze was generally complete of food that I never used.  I hate thinking about how much of that nutrient ended up in the methamphetamine! And then I discovered the art of tray freeze cooky dough balls…a reverberant eventually dangerous art, let me tell you. Once I started freeze my cookie dough this way, my learning ability at long last clicked and I realized that just maybe this technique could be applied to other foods as well.

Tips for Tray Freezing

I fresh read a Mark Bittman clause in the New York Times about freezing solid food. If you have not read this clause, hop to it! It is an invaluable imagination wedge ample of great tips and information regarding freezing intellectual nourishment.  The clause was just what I needful to broaden my freezer-baked horizons and get my freezer doing the best job it can do.

Just in case you are wondering what "tray freezing" is – recovered, it's simple. Have some food you want to freeze? Spread it proscribed on a large tray or cookie sheet – you rump line the sheet with wax paper to minimize sticking and cut pile on cleaning time. Stick the tray in the freezer.  Close the door.  After a few hours, dump the food into a pliant zipper cup of tea and you're done!

I give fallen in love with this proficiency.  In gain to cookie dough I've victimized it for berries, meatballs, vegetables and breadcrumbs.  Some vegetables may indigence to be blanched first…just do a quick google search to help figure that verboten.

A quick casing analyze: doorbell peppers.  I purchased a large bag of mini sweet bell peppers at Costco, which were threatening to go bad in my fridge. I chopped them up, applied the tray freezing technique (none blanching required for peppers) and voila! Chopped peppers at my fingertips and no wasted food.  Love IT!

If you haven't done any tray freezing, give it a try.  If you'Ra a pro, please share your favorite foods for tray freezing and whatsoever other tips you may have!

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Jane

Jane Maynard is a rhythmic subscriber on Make and Takes. She is the writer and founder of the food blog This Calendar week for Dinner party, editor of FoodPress.com, and has a great husband and two beautiful daughters. Jane loves eating, which comes in handy for a food blogger. Chocolate, cannoli, and H&A;H Bagels are her top foods of choice.

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