Making your own stock out of leftover veggies or herbs is an old kitchen trick, and re-using the stock in soups, rice or other dishes later is a great way to add flavour with a little liquid. If you’ve made your own stock, you probably know to freeze it so it keeps longer, maybe even in ice cube trays. America’s Test Kitchen takes the idea a step further.Whenever I make stock, I always freeze it in ice cube trays, and then pop the cubes out into a freezer bag (or just put the ice cube tray in a bag) for storage. The stock keeps in the freezer for ages, and I can always pop out a couple of cubes if I’m making rice or want a flavour boost in my pasta, a stew, or even a pot of ramen.
America’s Test Kitchen suggest pouring your stock into a muffin tin and putting that into the freezer so you have massive blocks of frozen stock for larger preparation needs, like a family dinner’s worth or rice, or a pot of simmering veggies or stewed greens.
Do you make or freeze your own stock? Do you prefer the ice cube tray method or the muffin tin method? Share your opinion in the comments below.
4 Amazing Stock Tips [America’s Test Kitchen]