Jschuster Posted November 3, 2015 Share Posted November 3, 2015 Maybe this has been posted before, I haven't looked, so I am so I apologize if I am duplicating. I was so tickled to discover that my ice cube trays each hold 1 Tablespoon of liquid. So this last time I rendered tallow I filled my ice cube trays with tallow and let them cool. Then popped the tallow "cubes" out and am storing them in my fridge. Makes it so much easier to know how much fat I'm using in recipes! No more hacking off chunks of tallow and wondering! I will be doing the same with my ghee next time I make it and my lard next time I render it! Hope this helps others too. Link to comment Share on other sites More sharing options...
kirkor Posted November 4, 2015 Share Posted November 4, 2015 Nice! I did this with coconut milk too when I found a #10 can on sale. Link to comment Share on other sites More sharing options...
Rebe_J Posted November 4, 2015 Share Posted November 4, 2015 Good idea. As suggested by NomNomPaleo, I freeze bone broth in muffin tins; about 1/4 cup per tin. It's easy to pop a broth "puck" into a recipe; they melt quickly and add so much. Link to comment Share on other sites More sharing options...
berrybird Posted November 4, 2015 Share Posted November 4, 2015 This also works for bone broth and stock. I almost always freeze a tray or two, pop them out into a big plastic bag, and then I have small amounts of stock to flavor cooking meat or veggies if I don't want to take an ice pick to the big block. ETA: Whoops, read to fast, that's exactly what someone else already said! Link to comment Share on other sites More sharing options...
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