Stock and Stew Technique: Freezing Stock in Convenient Portions

Notes

Freezing stock preserves its nutrients and flavor, as low temperatures slow down enzymatic activity and microbial growth. To avoid freezer burn, ensure your containers are airtight and minimize air exposure. If your stock develops off odors or tastes after thawing, it may have been compromised. Never thaw stock at room temperature, as this can lead to bacterial growth. For best results, use stock within three months of freezing. This technique is particularly useful for households with unpredictable schedules, as it allows you to cook without being tied to a timeline. Additionally, consider using different colored labels or bags for various types of stock to avoid confusion when selecting portions.

Steps

1. 1 Cool freshly made stock to room temperature.
2. 2 Label ice cube trays or silicone molds with the type of stock and date.
3. 3 Pour stock into trays or molds, filling each compartment almost to the top.
4. 4 Freeze stock until solid, usually about 3-4 hours.
5. 5 Pop frozen stock cubes out of trays into airtight freezer bags.
6. 6 Press out excess air from bags and seal securely.
7. 7 Store bags flat in the freezer to save space.
8. 8 For larger portions, use airtight containers filled to leave 1-inch headspace.
9. 9 Label containers with stock type and date.
10. 10 Freeze containers until stock is solid.
11. 11 Stack containers neatly in the freezer for easy access.
12. 12 When ready to use, thaw stock in the refrigerator overnight.
13. 13 Use thawed stock within 2-3 days for optimal flavor.
14. 14 Avoid refreezing thawed stock to maintain quality.