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Friday Tip|Freezing (part two)

Happy Friday!

Last week I mentioned how much I like ice cube trays for freezing small amounts of liquid.  This week, I have another freezing tip that has to do with freezing smaller individual items that are not liquid.

Every so often, I’ll make a bit too much ravioli or gnocchi or other bit of yumminess and I’ll also actually have the foresight to realize that I have too much before I cook it.*  When that happens, I usually want to freeze the extra amount, because pasta and gnocchi are both too soft to just throw in a ziplock in the fridge and we don’t have a ton of space.  What to do?

Lay out the whatever it is on a cookie sheet (if you’ve been making pasta or gnocchi by hand, chances are good it’s already on a cookie sheet).  I like this small one myself (it has a lip on all sides, which I recommend for this kind of thing to prevent sliding off the sheet).  Then just put it in the freezer on the sheet.**  You don’t really need to cover it, unless what you’re freezing is really funky, your freezer is really funky (in which case you might need a box of baking soda in there or a good defrost) or you are planning on forgetting it overnight (which would be odd).  Leave it in there for…hmmm…30 minutes?  An hour maybe?  Long enough so that you can tell it’s pretty frozen solid.  An hour is probably safe.

Once the little guys are frozen, you can pop them off the cookie sheet (they will probably stick a little, but they’ll come off) and put them into a Ziplock baggie, push as much of the air out as you can, seal it up, and then put it in the freezer.  When you want to cook it, it will usually require a little additional boiling or baking time than if it were not frozen (I don’t recommend thawing it before making it – usually just turns out gooey).

That’s it – hope it’s helpful and have a great weekend!


*I’ve noticed a inverse correlation with how hungry I am when I start cooking and how often I am able to achieve this herculean kind of restraint.
**This usually involves having to carve out some space in the freezer – if you use this method often, you’ll start to get really good at balancing the tray on thing and learning how to keep it fairly level.  Do be careful, though, if the freezer is really packed because it’s pretty sad to have your beautiful handmade lovelies come sliding out of the fridge and scatter all over the floor.

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