Freezing stocks

[KatieV]

Hi all,

Everyone I've spoken to that has a TM has said "you've got to make the stock".  I'm looking to make some stocks, but wanted to freeze half the quantity made.  I'm still new to TM and am learning to make different things and may not get around to using the full amount of stock before it perishes.

My question is to everyone is.....  Do you have some idea as to a good weight amount to freeze?  Would batches of 200g be good?  Is there a common stock quantity (e.g. 200g) called for in most receipes that I could use as a base level?  I'm trying to minimise wastage, but also realising that if I freeze half a batch and only need a small amount, thawing out the whole lot might not be what I want at the time.

I was thinking of getting ice cube trays and filling each one with a different stock and then I could just get out cubes of each to the amount required.  This would allow easy mix'n'match of stocks also - what do you think.

Any advice would be greatly appreciated.

Thanks,
Katie

[farfallina]

Hi KatieV

In Italy TM representatives recommend to use ice cube trays to freeze TM stock. They would be mono-dose and very easy to use

I've never needed to freeze so far because according to the book (Io e il mio Bimby) you can keep it for 3-4 months in the fridge and since I use it quite often it never lasts that long

As a matter of fact i should give it a try as well. This way I could have all 3 TM stocks (veggie, meat and chicken)

[faffa_70]

I keep all 3 stocks and have had them last well over 6 months - it is the salt in the recipes that preserve it. There are threads on here discussing freezing of the stocks. Ice trays would be the way to go - though it doesn't freeze solid because of the salt content. i will see if I can find them if JD isn't already looking for them 

[Meagan]

As Faffa said you can make them and store them in a jar in the freezer and because of the salt content you should be able to scoop straight from the freezer.

[Zan]

If you are meaning the stock concentrate they last ages in the fridge. With vegie stock concentrate I put half in one jar and the other half in a container in the freezer, when the jar is empty I put the 'frozen' portion in the jar. (minimizes fridge space - we never have fridge space, think because dh is the condiment king).
I also make liquid chicken stock most weeks and if I'm not about to use it I freeze it whole. I've also concentrated the chicken liquid stock and frozen that in ice cube trays (then popped into a zip lock bag).

[marnie]

Just to let you know, that I use small ice cream scoops, to pull the stock in little balls and freeze them, just like stock cubes and they are perfect for adding to anything calling for stock.

[judydawn]

KatieV, I freeze my veg stock concentrate in a ziplock bag and quite easily remove a tsp or tablespoonful whenever I need to.  It stays as soft as mashed potato. It has a good shelf life in the fridge if you use the full quantity of salt but I find it easier to freeze then I don't have to even think of the use by date being passed.

[fundj&e]

I use zip lock bags for any liquid
lay them flat then just snap the amount you need .

ciao

[KatieV]

Many, many thanks to all the helpful posts so far.  It's good to know about the consistency and the fact is doesn't freeze solid due to salt content.  I store a lot of food in my freezers in zip-lock (if you haven't tried them, they are a wonder & a whole new topic of discussion).

My first batch is on the brew at the moment in prep for this evenings meal.  Will try the zip-lock storage & see how I go.

Again thanks to everyone for their input, you are all a wonderful bunch of people.

Cheers,
Katie

[Zan]

Oh to add the chicken stock concentrate I've done doesn't have the salt, hence why it freezes in the icecube trays and then popped into ziplock bags.