For freezing-- protein with oily/cream, liquid, and a rub-- how do you freeze?
So I make lots of animal protein dishes. More than 4 days worth, so I’m trying to figure out the best way to freeze the leftovers before I put them in my pyrex glass rectangles. Lol.
I was considering just making all the food (side, protein and starch) and buying like Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude