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Souper Cubes

dirtsailor2003

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I have mentioned here many times that when I make stock that I measure out the stock into a ice cube tray and then pack the cubes and into the freezer. Then I would count out the cubes per what ever I needed.

A while back I got these "Souper Cube" silicone molds. Purchased on Amazon. They come with lids and each one makes (4) up to 1 cup cubes. Typically I have been putting them into the freezer in a bulk 2 gallon silicone zip lock bag. Those are all in use so I went ahead and just vac packed these ones up in pint bags. Besides stock I have froze bloody mary mix, buttermilk, cream. Things we don't usually need a lot of but comes in large quantities.

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Brokenhandle

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Great idea! Like you said for things like buttermilk and cream for sure.

Ryan
 

TNJAKE

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Great idea. Will definitely utilize this thanks!
 

radioguy

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I make cubes from the brisket au jus I make. Don't have to concern myself with sucking moisture when vac sealing.

RG
 

chef jimmyj

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Works great and thanks for posting. I really like the 1Cup Molds. If you have the time and equipment, Reductions save even more space. An 8 to 1 reduction is useful. Then a tiny 1 Oz cube of Glace, added to 7 Oz of Water gives 1Cup of Stock...JJ
 

SmokinAl

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We do the same thing Case, but we use Tupperware containers to freeze them, then vac pack them. Usually in 2 - 2 1/2 cup sizes.
Al
 

Murray

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We also freeze wine in half cup increments. Find drinking wine is better than cooking wine.
 

chef jimmyj

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We also freeze wine in half cup increments. Find drinking wine is better than cooking wine.
Look into Box Wines. I keep a variety of Peter Vella Box wines for Cooking and occasional Drinking. Because the wine in the Bag stays Oxygen Free, the wines last indefinitely and stay at peak quality. One Red and one White, of choice, stores easily in a cabinet, pantry or closet...JJ
 

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