Is your freezer full of bags containers and boxes that threaten to topple over every time you open the door? If you risk stubbing your toes every time you reach for an ice cream sandwich—or if you’re simply running out of space and consider buying a chest freezer every time you walk through Costco—it’s probably time to brush up on your freezer Tetris skills. It’s time to flat-pack your condiments.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Rachael Ray Show | 2020-12-01 14:28:26 |  2,930 Views |
Smart Freezer Tips for Less Waste + Easier Meals | Melissa Clark New York Times Food Columnist
Rachel Ray spoke on her show with food columnist and cookbook author Melissa Clark and got a great space-saving tip: freeze the liquid in a quarter-sized baking sheet so it freezes in a small flat shape then transfer it to an airtight bag. This allows you to stack multiple bags of sauce soup broth or other liquids on top of each other taking up much less space in the freezer.
There are other benefits to this method too: With more surface area the sauce will freeze faster which will better maintain the proper temperatures of your freezer. The flat disc of frozen sauce reduces air contact with the food while it’s in the freezer which prevents worse freezer burn. And of course it also creates a much more stable stacking surface so you’re much less likely to have a freezing rock-hard something or other tip over and land on your toes.
Make sure you have a flat freezer surface to place the pan on while your sauce freezes to prevent sloshing spilling and uneven freezing. If you have trouble getting the block out of the pan once it’s frozen set up a hot water bath for it and dip the bottom of the pan in it just long enough to loosen the edges. Be careful not to melt the entire pan or you’ll have to start over! Make sure you put the flattened bag of sauce back in the freezer immediately to prevent any misshapen melting incidents.
