December 08, 2006

Randy's Efficiency Tips: Broth

Canned broth comes in inconveniently large quantities: what recipe asks for that much? I make a kung pao chicken that requires 1/2 cup, about a third of a can, and the rest usually gets thrown out.

To avoid this problem, or forgetting to buy broth, I split a can up into smaller portions to be frozen: figure out how many tablespoons will fit in each segment of your ice cube tray, measure it out and freeze the broth. The next day, bag the cubes and mark the bag with the date and the number of cubes per cup ( 16 tablespoons per cup), and leave the bag in your freezer.

When it comes time to cook, set the required number of cubes in a glass or other container. Leave time for it to melt and you won't have to bother with the microwave.

Posted at December 8, 2006 11:52 PM, Categories: Efficiency
Recent Entries
Randy's Efficiency Tips: Freshly Baked Cookies (Dec 9)
Randy's Efficiency Tips: Broth (Dec 8)
Randy's Efficiency Tips: The Dishwasher (Jun 30)
Randy's Efficiency Tips (Jun 30)
I know I must seem like a cheapskate... (Apr 3)
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