This works for any kind of sauce or viscous food. Today I used this method to freeze refried beans, but I've also used it for chili, mashed potatoes, soups, glazes, gravy, stocks and I'm sure you can think of other things that apply to you.
Basically you just freeze it in the trays, then transfer it to the storage of your choice. My favorite thing about it is the flexibility it gives me with portion sizes. If I only want one Mexican pizza I just thaw a couple cubes, if I'm making layer dip I thaw more. I'm sure a lot of people have already figured this out but it was huge deal to me because it makes things so much easier which has encouraged me to precook more things.
February 12, 2020 at 07:40PM
