Today’s lesson is 321 words, a 1 min 17 sec reading time. It is the fifth lesson of How to Hack Your Freezer.

📍Introduction: 

Flavor cubes, also known as “flavor bombs,” are an organized home chef’s secret weapon. These concentrated bursts help you reduce waste & save time by adding a punch of flavor fast. They take little time to prepare and require only an ice cube tray and zip bag to create & store. Feel free to get creative with what you prep, freeze & save for future use. 

⚙️ Gear 

* Ice cube tray

* Zip bag (optional)

📝 Notes, Tips & Tricks: 

* Ice cube trays with lids offer stackability. They also protect the cubes from freezer burn & absorbing smells.

* Silicone makes for easier cube popping, but can absorb some smells/flavors (e.g., garlic) 

* Smaller trays like this one are ideal for highly concentrated flavors (e.g., minced ginger) 

* Defrosting at room temperature is best (~15 minutes), but you can microwave in a pinch. Check every 15-30 seconds to avoid accidental cooking.

👆 Varieties: 

* Pesto: Can be used for sandwiches, pasta, dressing veggies & meat, topping a grain bowl

* Herb cubes: Dice hearty herbs (e.g., rosemary, thyme, oregano, sage) & cover with olive oil. Alternatively, blend with softened butter for a spin on “compound butter.”  

* Citrus juice: Lemon, lime, orange & grapefruit make great additions to cocktails, salad dressings, or bubbly water. 

* Minced garlic/ginger: Great for adding to stir-fries, soups, salad dressing, and dips. You can also buy them pre-made. 

* Wine: save leftovers for use in sauces & braises 

* Sauces & fats (leftover): you can save marinades, bacon fat, stir-fry sauce & pan juices for future reuse  

* Broth/stock: boil it down for extra concentrated, space-saving cubes; adds depth & richness to grains, sauces, sautées, etc.

* Coffee: great for keeping iced coffee strong 

* Fruit purrée: can be used in bellinis or smoothies or eaten like a popsicle. 

🎓 Further Study 

* Cooking with Flavor Bombs [Amazon]

* 13 Genius Ways to Use an Ice Cube Tray

* Amanda Cohen’s Secret-Weapon Stir-Fry Sauce [NYTimes]

* How to Make Frozen Herb Cubes 

* Herbed Compound Butter [NYTimes]

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