joeys's Profile

ziploc sandwich bags have been my go to. I've done the ice cube tray and big ziploc but then you can get ice crystals.
i do the snack bags for stock, wine, extra sauces, roasted garlic, carmelized onions, leftover reductions etc. works great. takes up very little space.

i would love this problem! so many uses! risotto or just cooking rice...
use in place of chicken stock in many recipes (that you have mushrooms or dont mind the flavor)
i would love to have some to do one of my many pork chop preps:
take some thick (preferably brined) pork chops and sear them. once seared remove from pan and add mushrooms and onions. once browned deglaze with some white wine, reduce by half and add your mushroom stock. put chops back in and simmer until done (145!!) take out chops and reduce liquid or make into gravy. serve deliciousness!

A couple months ago I bought 3 whole chickens on sale. I roasted 2 and grilled one. After each meal I saved the carcasses in the freezer. When I had time I put them in a stock pot barely covered by water with a few peppercorns, bayleaf, touch of salt, and garlic. I then barely simmered it for 4 or 5 hours. After that I added an onion quartered, 2 celery ribs and a handful of baby carrots and simmered for 45 minutes more. (Less time for veggies-they give all they got and can turn bitter/turn to mush if cooked too long)
I then strained it and put the pot in an ice-bath in the sink. Once cooled I strained off the fat and portioned into ziploc snack bags (one of my favorite kitchen tips/tricks)
I've done this many times and cook for so long so that the stock is more concentrated--its pretty much jell-o consistency at this point. That way it has great mouth-feel, better flavor, and less time to reduce sauce when preparing dinner.

mushy from overcooked or old... it's a fairly mild flavored fish as well--if it's mushy it might be old or sat out unrefrigerated or maybe froze and thawed and refroze.

i use tongs to lift my steamer basket out of the pan i'm steaming veggies in.

You're perfectly safe to have a cocktail while pregnant. People have been drinking for years with no adverse effects. Just don't over do it.
With that being said your friends/family will tell you otherwise as will many websites. There are as many people that are 100% against it as there are people saying it is is safe.
You may make your own decision.
As for the sayings such as "any amount is bad, or it's unknown how little it takes to negatively affect an unborn child" i wonder how much high fructose corn syrup, or bpa exposure, or any of the other hundreds of man-made flavors, colors, or preservatives we take in on a daily basis can negatively affect a child.
Ok, rant over.

i second the caramel recommendation. you could also crush it in a mortar and pestle.

i think the only way you're going to cook and not get them scratched up is by using the microwave...

I agree with hotspicyandskinny. i use wine often to cook and dont always want to open a bottle so i buy a bottle and pour half a cup into ziploc snack size bags. place them on a sheet pan and freeze. once frozen you can put them into a larger ziploc or just leave as is. works great.

that prototype looks almost too small for adults... maybe ok for impromptu coffee but not much beyond that... it would be great in a kids room though.
it almost seems like and looks like ikea; just make it black and white and call it adlfjasdfuuu