lynnef@teklabs.UUCP (06/13/83)
If you are like me, when a recipe calls for x amount of stock (chicken, beef, whatever), you don't just have it lying around. This weekend I made a big batch of chicken stock, and am currently freezing it in 1/4 cup amounts, as many of the recipes I follow use multiples of 1/4 cup. I am using my muffin tin to do the freezing. That way I won't have to defrost a huge lump of stock to get a small amount.
bmg@tekecs.UUCP (06/16/83)
We froze our stock in an ice cube tray as many Chinese recipes call for a tablespoon or two.