Tip Of The Week

March 05, 2000

For convenience, freeze stock in the quantities you use most often: quarts for soups, stews, pilaf and poaching or braising; 1- and 2-cup containers for sauces and deglazing. When freezing stock, leave an inch of headroom at the top of the container to allow liquid to expand as it freezes.

-- Cole's Cooking A to Z

Pub Date: 03/05/00

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