Quote:
Originally Posted by Beest
the trick is to freeze it in thin sheets so you can just snap off as much as you want.
|
Wow thats clever.... I have always portioned into bags, but that seems much less time consuming.
I freeze bread, cheese, lasagne, beans, banannas, the bits of veggies that are more stock material than they are salad material... lots of stuff.. but not milk... that one doesn't freeze very well.