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Use Common Sense When Deciding What to Freeze
No, sushi shouldn't be frozen, but if you have some extra chopped onion or leftover steak, toss it into a baggie and freeze it, and add it straight to the pan from the freezer, as it will just take a minute or so longer to cook. Snack-size baggies or, better yet, reusable 3- to 6-ounce storage containers with lids are great for freezing small items for later. Other good candidates for small-batch freezing are leftover sauces — oily or acidic ones, like tomato sauce or pesto, are especially good for freezing. If you have enough sauce to fill an ice cube tray, it's worth saving — even a few tablespoons can be stretched with some broth to make a flavorful soup base or a light sauce.
By Teri Tsang Barrett
