Now moving on with ice week. Tonight I'm talking about using "ice cubes" to aid your cooking. I first discovered this tip when I was trying to use up cilantro. You know how that goes, you buy a bunch for a recipe and use a 1/4 of it. Then you put it in your fridge with the hope of using it, but lets face it, it usually ends up in the garbage.
This is no longer an issue for me. I now chop up the cilantro and put it into ice cube trays, over it with water and put it in the freezer. Once frozen, I pop them out and store them in a freezer bag. When a recipe calls for cilantro, I just go to the freezer, take out what I need and put it into my pan. As a bonus, they are pre-measured! Each cube is approximately 1 Tbls.
I've since discovered that this works with almost any herb as well as:
- Chopped onions
- Fresh lemon juice
- Egg whites
- Tomatoe paste