Freezing leftovers is not a new idea. Making a big batch of food and storing individual portions for later has been popular at least since mass production made containers cheaper than a home cook’s time. Sheltering at home due to COVID-19 has increased the frequency with which I do this kind of batch cooking.
Recently, while browsing on Amazon, I noticed a product called Souper Cubes. These are specifically designed for freezing food in tidy, portion sized, rectangular chunks. They look incredibly functional, and I’ve added some to my Wish List.
This fairly expensive* specialty kitchen product reminded me of a similar hack I’ve employed for years. It might work just as well for you as it does for me, and it could save you money, too.
When silicone baking pans first showed up at mass market stores a decade or so ago, I received a Smartware set as a gift. Since then, I’ve added a few shapes of individual silicone “muffin cups” to my collection of full size baking pans, mostly for use to create “bento style” packed lunches for my kids.
My orange Wilton muffin pan snuck into the kitchen along the way.
A standard size muffin compartment creates a very useful “puck” of homemade stock or broth. Half a dozen fit in a quart size freezer bag. These are easy to combine for recipes requiring larger quantities, and the small rounds melt more quickly than a solid frozen quart or even pint would.
A bread pan freezes the right portion of soup or stew for nights when I’m feeding just the kids. Couples with desk jobs would probably find this a useful size for the purpose; one large, athletic type might eat just as much. Keeping the fill to half depth or less, these “bricks” defrost in a reasonable amount of time. I reheat them back in that same blue bread pan. Being silicone, it is suitable for use in the microwave or oven.
Several stew bricks fit in a single gallon size Ziploc† bag. I separate the bricks in the bag with parchment or freezer paper for tidiness and convenience.
Writing identifying descriptions and the date directly on each wrapped brick also prevents loss of external labels that tend to peel off in the chill of my freezer. I re-use the same large Ziploc over and over as long as there’s no obvious food residue inside.
A typical muffin tin or metal bread pan could obviously be used to freeze portions just as well. The main benefit of silicone containers is their flexibility. One would have to allow frozen portions to defrost quite a bit more in a rigid dish on the counter to remove them for more compact long term storage in baggies.
I think most of us are trying to shop less often to help prevent community spread during the pandemic. Freezing perishables helps me do that while avoiding feeding my family too many processed foods.
My freezer is crammed full, so every efficient storage trick is worth a try.
My scientist husband is particularly nonplussed by my use of the same Rubbermaid Commercial bins he uses to move frogs around his lab. It’s weird for him to pull the kids’ dinner out of one when his day-to-day experience primes him to expect a fecund xenopus.
I would enjoy the convenience of a Souper Cubes tray with its calibrated portion sizes stamped right onto the container. Those tidy rectangular prisms would probably improve the appearance of my messy freezer compartment, too. That said, I’m getting most of the usefulness of this method by using silicone items I already had at a cost of $0.
* ≈ $20/tray
† Or in a Stasher silicone bag for those aiming to live plastic free. I’ve tucked a quart size Ziploc bag between the largest Stasher Half Gallon (white) and the pink Sandwich bag for scale in my photo here. The little aqua one is Stasher’s Silicone Pocket. I’ve purchased most of my Stasher stash at a slight member’s discount from online organic grocer Thrive Market.