I went to dinner the other night with the ruggedly down-to-earth Nick (Michael Chiarello's sous chef!) who cooks restaurant style meals in his tiny kitchen at home. He gave me a great tip that I just had to share with all of you. If you live alone, or are only cooking for two, make a large batch of sauce like a red-wine lamb reduction (that was his total cheffie example, but you could do the same with tomato sauces, pesto, etc.) and freeze it in ice cube trays. Once frozen, pop the sauce cubes into a ziplock for easy storage. When you are cooking for one or two, you can pull out a couple of cubes and not have to defrost your whole quart or more of sauce. This is the easiest way to freeze/defrost alot of sauces and reductions.
May 14 2007