Before you begin: Freezing stuff

92047481_10158216893007154_3520284757785051136_oBefore you freeze anything at all, think about the quantities in which you may want to use it later. This applies equally to meat, fish, and to such things as demi-glace, jus, gravy, stock and pureed fruit.

Generally speaking less is better.

There have been many occasions when I have had to thaw twice as much meat as I needed, twice as much demi-glace (that really is a waste) and up to four times as much stock.

None of these should be re-frozen, and none keep indefinitely in the refrigerator.

Even soup should not be frozen in large quantities unless it is for a specific occasion. Plastic containers with a 2 cup or 500ml capacity are a good investment. Make sure they are stackable. I thought Mrs. Crockett containers were great when I first discovered them, now I realise that they are far too big.

IMG_2167If you get an over abundance of limes or lemons, squeeze them and make small ice cubes. Use them for margaritas, Damascus slings or thai dressings. So much better than fake/concentrate juice.

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