Wednesday, May 21, 2008

More Genius

I hate remembering to defrost food, but this, combining with the fact that they look mighty close to hamburger sized patties caught my eye immediately.

Fill the bag, mash it flat, use a straight edge to separate, and break off what you need.
clipped from

Enter my Japanese-language freezing books. A standard tip for freezing ground foods or thick sauces in small portions is to first put the food into a large freezer bag and press it out as flat as possible, eliminating air pockets. (Making it thin speeds up defrost time due to the increased surface area, and pressing out excess air guards against freezer burn.) Use a long chopstick or ruler to create divisions within the food, forming individual portions. This way when you freeze the entire bag, you’ll be able to quickly break off just as much as you want to use, no more.

Trick for freezing ground meat in small portions
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