Hey All!!
Let's play the can/how do I freeze game!!
We've already found out the Bechamel sauce can be frozen and reintroduced to life gradually in a bain marie.
I hate buying a quart of buttermilk, and only using a pint and throwing the rest out. Can I freeze buttermilk for reuse without compromising it?
Rules for this post: Must quote question being answered to there is no confusion.
C'mon!! Let's pick the brains of the forum members and elite foodies out there!!
Barbara
Let's play the can/how do I freeze game!!
We've already found out the Bechamel sauce can be frozen and reintroduced to life gradually in a bain marie.
I hate buying a quart of buttermilk, and only using a pint and throwing the rest out. Can I freeze buttermilk for reuse without compromising it?
Rules for this post: Must quote question being answered to there is no confusion.
C'mon!! Let's pick the brains of the forum members and elite foodies out there!!
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.