Most yachts today have at least one onboard ice maker to take care of ice for drinking.  For most chefs this has eliminated keeping old school ice cube trays onboard.  Before you get rid of yours, think outside the box & realize that ice cube trays can freeze more than water.

  • tomato & pasta sauce
  • uncooked scrambled eggs - lightly beat together white & yolk before adding to tray.  Each cube will be the equivalent of a large egg
  • soups such as squash & sweet potato
  • stock: chicken, seafood - both pre-made & home-made
  • fresh herbs: chop and place in tray add water to top off & protect herbs
  • fresh squeeze juice
  • puree
  • leftover wine for cooking

With these items you use the tray to get portion controlled sizes during freezing.  The cubes are removed from the tray & placed in freezer safe bags or containers for future use.  Fill one cube with water & then pour it out to measure so you know what is your portion size.  This is a useful way to save ingredients when you don’t need to use it all at once.

Soundtrack to Post:  Ice Cube - Today was a Good Day

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