*Image from Martha Stewart
Another Martha tip worth sharing...
How many times do you make a recipe calling for stock and then you have half a can left afterwards? I used to put it in the fridge and try to make something else with it before it went bad, but I've started getting better about freezing it. I prefer using ice cube trays instead of muffin tins, but either will work. Just pour it into a tray, freeze it, and then store the frozen portions in a tupperware or resealable plastic bag. It'll keep for a couple months this way, and you'll always have just the right amount! If you keep the supplies handy (extra trays, sharpie, masking tape...), it's pretty easy to do.
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