Broth Cubes - What's Cooking? Blog at Allrecipes.com - 310939

What's Cooking?

Broth Cubes 
 
Sep. 17, 2013 6:19 am 
Updated: Sep. 20, 2013 3:27 pm
While I'm sure I'm not the only person doing this, I have long been pouring leftover or unused broth into ice cube trays, freezing the cubes and then dumping them all into a zip lock bag to use as a flavorant when I  cook veggies,  rice, couscous, burghul, or egg noodles.  Ever need a cup or less of broth, but you only have a large can that you bought for soup you haven't yet made and you don't want to open the big can?  Go ahead, open it and freeze the rest into premeasured quantities (1 cup, 2 cups) in ziplock bags. This is especially handy so you don't use up Tupperware and you don't get the tinny taste of a 4 day old open can in your fridge.  When I cook up frozen veggies, I throw in a cube of broth with the little bit of water to cook them in.  I'll throw in a cube or two or three into a sauce or soup that may seem a little too thick or if I'm cooking something that just needs a little moisture.  When browning sausage, after the outside is brown, I'll pierce the sausages with a knife and throw in some broth cubes and water for the sausage to boil or simmer and cook through as all too often, the brown sausage is cooked on the outside, but not cooked through inside, so boiling them in the water/broth mix accomplishes this without over burning the outside casing.  I'll often add the tasty sausage broth to my recipe if it hasn't all evaporated by the time the sausage is cooked through. While I often buy the resealable cartons of broth, the cans are much cheaper and the cartons are only good for about ten days.  Freezing extends the life of everything.


 
Comments
Sep. 17, 2013 9:18 am
Thanks, I freeze a lot of ingredients (herbs mostly) and never thought of this!
 
Lela 
Sep. 17, 2013 12:17 pm
Great idea! I always wondered what to do with leftover broth. How long do the broth cubes last in the freezer?
 
Sep. 17, 2013 3:01 pm
I save sour cream and cottage cheese containers and freeze broth and stocks in 1 cup measures. I had an unfortunate experience with the ziplock bags, so I sacrifice space with the containers.
 
Sep. 18, 2013 8:39 am
Great reminder! Thanks
 
Sep. 19, 2013 8:14 am
Good idea! Thanks for reminding us of that great "food saving" tip.
 
Sep. 20, 2013 3:27 pm
I freeze broth, homemade or otherwise. I freeze chicken fat in 1/2 cup amounts, when I can, as my biscuit recipes requires 1/2 cup of butter. I just replace it with the schmultz. I freeze tomato paste and sauce this way too. I don't know how long it is good for. I suggest making note of what's in the freezer once a week and keep that in mind when planning meals for the next week when possible. I'm guessing most online sources will say 3 months.
 
 
 
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CBaz

Member Since
Nov. 2008

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Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet

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