We can actually freeze everything! Well, we don’t know about everything, but you should absolutely give it go with the following types of food. From making your ice cubs that bit more interesting to saving food for later, ice cube trays are far more adaptable than many of us ever realized.
The expiry date is impending and your egg box is still half full. Most recipes use two eggs at a time. So, the best way to freeze them is to make up batches of two eggs. Break them open and mix them together carefully to prevent bubbles forming as much as possible. You can use your blender, but make sure to use the slower setting for just 2-3 seconds. When your eggs are mixed, pour them into a freezer bag and close it, removing as much of the air as you can. Place it in your freezer and when you need it, stir it a bit or put it quickly under warm water. If you don’t have a bag, you can put them in a muffin mould or ice cube tray. But find a way to remember how many eggs you put in each hole!
#2. Lemon and orange
Cut slices of your favourite citrus fruit and put them into a muffin mould or in a traditional ice cube tray (if using a tray, cut chunks, not slices). Fill the tray with water. This trick is particularly good for cooling down water or fruity cocktails instead of using normal ice cubes. You could also add some mint if you like.
If you have leftover herbs after cooking, or want to have perfectly-sized portions ready for next time, you can freeze your herbs in an ice cube tray. Put the herbs in the moulds of the tray, fill them up with olive oil without adding water, then freeze. Throw one in a pan with your meat or veggies next time you’re cooking.
This is THE best tip when your white wine or rosé is not cold enough! Instead of adding ice cubes – sacrilege! – put some frozen grapes in, the same color as your wine. They’ll add some chic style to your glass – without excessively diluting the flavor.
How many times have you thrown away leftover ketchup because you didn’t have anything to eat with it? Just pour the rest of your sauce into a silicone ice cube tray. Next time a pasta sauce will be on the menu, use just the number of cubes you need!
#6. “Hot” water
Creating transparent ice cubes is not so easy, but it can be done. You’ll have to boil water twice in a clean pan, with a cover. Do not use a kettle because the water will absorb all the tartar and dust from it. Let the water cool down and pour it into the ice cube tray. Cover with a transparent film. Once it’s frozen, you will see a huge difference!