What are the best practices you’ve learned to save time or make a meal better.

  • justhach@lemmy.world
    link
    fedilink
    arrow-up
    1
    ·
    1 year ago

    I also like to freeze leftover stock into an ice cube tray for deglazing, when I just need a little but and not have to open a whole new carton.

    If you can take 1 or 2 cubes (or how many you need) out before cooking so they’re melted before, great, but I’ve also had success just throwing the frozen cubes directly into the pan in a pinch.