I saw this question and it got me thinking, can I freeze egg whites, and if so is there anything I need to bear in mind when doing so?
I usually freeze my leftovers. Then, when I reheat them, the flavors are diminished - less salt, less chili, less everything. Any ideas why?
What is the best way to store stock in the freezer? I can think of ice cubes and plastic bags, but am looking for other ideas. Also, what would be the optimal portion size?
I've heard of "once a month cooking" or "freezer cooking," where you basically spend a day cooking and fill your freezer with the next month's worth of food. This could especially come in handy when ...