Life School

Today’s lesson is 216 words, a 51 sec reading time. It is the sixth lesson of How to Hack Your Freezer.

Video demonstration of Citrus Flavor Cubes & Sparkling Soda. 👇

📍 Introduction: 

Sparkling citrus soda (aka “Homemade LaCroix”) is a delicious, faintly sweet, effervescent beverage. More economical than buying from the store, this concoction is also gentler on the environment, straightforward to prepare, and will spare you from schlepping all those cans & bottles. Additionally, you can customize the flavorings precisely to your liking, or even create your own signature cocktail (or mocktail).🍹  

⚙️ Gear:  

* Sparkling water maker (optional) 

* Carafe (optional)

🧂 Ingredients: 

* Bubbly water 

* Citrus flavor cubes (or juice) 

✅ Instructions

* Pour sparkling water into your favorite glass 

* Add citrus cubes or juice

* Enjoy! 

📝 Notes, Tips & Tricks: 

* By stocking flavor cubes in your freezer, you will always have juice on hand. Learn more here.

* Citrus juices include: grapefruit (aka pamplemousse), lemon, lime, orange. 

* Other juices: cherry, pomegranate, cranberry, grape, pineapple, guava, passion fruit, mango, strawberry, etc.

* Chill the water before adding carbonation. Cold water holds bubbles best.  

* For delicate flavors (e.g., mint, cucumber, watermelon, ginger), infuse the water overnight. 

* For a sweeter beverage, add sweetener (e.g., simple syrup, stevia) 

* 1 cube of lemon/lime juice (2 tablespoons) = ~ 10-15 calories 

* For an “on-the-go” option, transfer into smaller individual bottles. 

🎓 Further Study

* How to Make Homemade LaCroix with a SodaStream

* Healthy Sparkling Infused Water Recipes

* Meyer Lemon Citrus Sugar Cubes for Cocktails

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This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

Today’s lesson is 216 words, a 51 sec reading time. It is the sixth lesson of How to Hack Your Freezer.

Video demonstration of Citrus Flavor Cubes & Sparkling Soda.

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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📚 Check out more in the Table of Contents

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Today’s lesson is 393 words, a 1 min 34 sec reading time. It is the fourth lesson of How to Hack Your Freezer.

👆Printable Reference Guide for Freezer Stocking

📍 Introduction

Sometimes all you need is a little inspiration on how to stock your freezer. We hope this printable reference guide helps make your meal prep a bit faster & easier. 

📝 Notes, Tips & Tricks

Bread/Baked/Grains:

* Bread: for faster toast, slice, freeze, & use the defrost setting on your toaster; if going stale, pre-cube it for future use as croutons or breadcrumbs 

* Dough: freeze in smaller portions for faster defrosting or multiple uses

* Bagels: store pre-sliced 

Protein: 

* Meat/chicken: can freeze with marinade to stride ahead  

* Rotisserie chicken: remove from the bone; portion into individual servings  

Cheese/Creamy:

* Ice cream: cover with plastic under the lid to reduce freezer burn (alternatively, eat it faster 😜)

* Parmesan rinds: save for soups (adds rich umami flavor) 

* Cheese: possible to freeze if wrapped tightly; see article here

Fruit & Vegetables: 

* Bananas: peel & break into smaller, blender-friendly chunks  

* Fruit: save extra-ripe fruit for smoothies or baking 

Leftovers: 

* General: move items from the refrigerator to the freezer to extend shelf life (e.g., before trips) 

* Soups: freeze grains separately (e.g., pasta, rice) to avoid mushy reheating

* Casseroles/Stews: break down into individual servings for faster reheating & multiple occasions 

* Sauces: many freeze well, even creamy ones; consider adding extra to a takeout order (e.g., tikka masala, marinara) 

* Odds & ends: examples include bacon fat, pan juices, leftover wine/sauce, pesto, veggie scraps & bones for broth 

Make-Ahead/Meal Prep: 

* Onions: can be sautéed & stored in individual servings for faster use later

* Leafy veggies: can be blanched & squeezed into balls; economical way to use up almost-wilted greens (e.g., spinach, kale)  

* Marinara/bolognese: individual servings make for easy weeknight meals

* Soups/broth: freeze noodles/rice separately; a mix of container sizes adds future flexibility 

* Creamy sides: examples include potato gratin, creamed spinach, mashed potatoes 

* Quinoa & grains: make sure to cool before freezing; guide here

Flavor Cubes (aka Flavor Bombs):

* Lemon/lime juice: useful for cocktails, sparkling flavored soda

* Herbs: chop hearty herbs (e.g., rosemary, thyme) & preserve in olive oil 

* Ginger: peel and freeze or grate into cubes 

* Garlic: minced/paste saves well in ice cube trays 

* Tomato paste: can save leftovers by wrapping up the can or squeezing extra into ice cube trays.

What NOT to stock: 

* Eggs: can become rubbery, gummy

* Fried foods: becomes soggy  

* Gravy: separates 

* Lettuce, green onions, tomatoes: watery 

* Mayonnaise, milk, sour cream, yogurt, cottage cheese: separation

* Potatoes (raw): odd texture 

🗣 Did we miss something? Please tell us in the comments below!

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

Today’s lesson is 509 words, a 2 min 2 sec reading time. It is the third lesson of How to Hack Your Freezer.

📍 Introduction: 

Like a warehouse, a freezer must be packed, managed, & looked after. An organized freezer can help you: 

* Find items faster 

* Optimize storage space  

* Save energy costs 

* Avoid wasting food 

📝 Notes, Tips & Tricks: 

Packing: 

* Group items by category (e.g., meat, veggies) for faster retrieval later. 

* Prioritize space for high leverage items (e.g., leftovers, meal prep); limit bulky items (e.g., frozen pizzas); remove items from their boxes (almost all are wrapped in plastic inside) 

* Stack items where possible. If room, use storage bins or shelves.

* Portion large items into single or double-sized containers/bags. Smaller items have faster thaw times. Portioning also safeguards against having to refreeze or quickly use up leftovers. (Examples: lasagna, rotisserie chicken, soup, tomato sauce, value-pack of chicken parts)

* Freeze liquids flat (e.g., in a reusable zip bag); this enables stacking or storing upright. 

* Label contents with item name & date of freezing. A sharpie & painter's tape work well.  

* Store miscellaneous odds & ends (e.g., parmesan rinds, a bag of breadcrumbs) inside a see-through container or bag; place within easy reach.

* Adjust the shelves in your freezer or remove & replace them with bins; make the space work for you. 😀

Inventory Management:

* Regularly clean out & take stock of your freezer (e.g., monthly). Throw out expired items. Find items to use up. 

* Defrost mystery items. They are taking up valuable space. 

* When drafting a grocery list, check the freezer for prime defrost candidates.  

* Keep the freezer "full-ish." Freezers work by cooling warm air, which rushes in every time the door opens. A fuller fridge has less room for warm air and thus maintains its temperature better & requires less energy to keep cool.

* Don't overstuff. The freezer needs airflow to control temperature & moisture levels.  

Freezer Care: 

* Clean the Gasket: If your items are not freezing as fast as they used to or developing ice crystals, the gasket (aka the rubber seal) on the door may be mildewed or clogged. Clean it gently with a mixture of warm water and either baking soda, vinegar, or soap. Learn more here, or here. 

* Defrost/De-ice: Defrost your freezer when necessary to free up space, keep temperatures regular, & reduce energy waste. Learn more here.   

* Power Outage: Keep the door shut. Food will typically be safe for about two days if the freezer is full, or 24 hrs if half empty. When the power comes back on, food is safe if it's partially frozen, has ice crystals, or is "refrigerator cold" (~ 40 degrees).

* Cleaning: A deep clean requires shutting the freezer off & unloading everything. To avoid this task, spot clean as necessary. For crumbs & bits, a vacuum works well. For small spills, a warm soapy sponge or cloth does the trick.   

🎓 Further Study

* 8 Better Ways to Keep Your Freezer Super Organized [Good Housekeeping]

* 30 tried and tested tips to organize your freezer | lovefood.com

* The Best Way to Organize Your Freezer [The Kitchn]

* The best way to defrost your freezer[Good Housekeeping]

* How to Clean Your Freezer [Home Depot]

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📚 Check out more in the Table of Contents

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

Today’s lesson is 477 words, a 1 min 54 sec reading time.  It is the second lesson of How to Hack Your Freezer.

📍 Introduction: 

Knowing how to wrap & pack items properly is an essential skillset in freezing. Using the right equipment will ensure you: 

* Keep foods fresh as long as possible 

* Find & identify items quickly 

* Save valuable space

* Avoid freezer-burn

👆 A Note on Freezer Burn 

Freezer burn is a condition that occurs when foods dehydrate & then subsequently oxidize inside the freezer. This happens when water/ice from the item evaporates, mixes with the surrounding moist air & then-refreezes. The result is icy-crunchy crystals or grayish-brown leathery spots. While freezer burn does not make the food unsafe to eat, it does impact the taste & texture. The trick to preventing freezer burn is sealing items tight to ensure they do not lose moisture. For this reason, we use some special gear when freezing! 

⚙️ Recommended Gear: 

* Ice cube trays (with lids best) 

* Tupperware/takeout containers (locking lids seal best) 

* Zipper or silicone bags (freezer safe) 

* Saran wrap

* Tape (e.g., painters or masking) 

* Felt pen

* Glass jars (optional) 

* Aluminum foil (optional) 

📝 Notes, Tips & Tricks: 

* Only use moisture & leak-proof materials.  

* Avoid items that aren’t airtight (e.g., yogurt containers, produce bags) unless you double up (e.g., inside a sealed bag, wrapped in saran wrap) 

* Packaging should be “full” to (a) save space and (b) reduce unnecessary contact with air. Match the item to the size of container & press air out of bags. 

* A small arsenal of containers will serve you well. Cultivate a mix of sizes & shapes. 

* To be extra economical, save takeout quarts & glass jars to reuse

* Liquid expands when frozen. Make sure to leave ½ to 1 ½ inch of headspace to avoid overflow (or cracked glass) 

* Glass jars are hit & miss. They are at risk of breaking (both from liquid expansion and falling out of the freezer). If you want to use glass, make sure it’s thick/durable and freezer-safe. Also, make sure the items are cool. 

* For zipper bags, “freezer safe” is best as they are thicker and thus sturdier & less likely to puncture.   

* For opened bags of frozen fruit/veggies, press out the air, twist up the top, and secure tightly with a rubber band. 

* Label containers with the contents & date (tape & a sharpie works well for this); items can be hard to identify later if frosty.

* Individual or double portions work best. They stack easily, save time to defrost later, & are helpful for portion control. 

🎓 Further Study: 

* The Best Ice Cube Tray [Wirecutter]

* Reusable Food Storage Bags [New York Magazine, The Strategist]

* The Best Reusable Produce Bags, Beeswax Wraps, and Other Ways to Reduce Plastic Waste [Wirecutter]

* Tools and Tips for Freezing Food So Nothing Goes to Waste [Wirecutter]

* What’s the Difference Between Freezer Bags and Regular Zip-Top Bags? [The Kitchn]

* 6 Easy Ways to Prevent Freezer Burn [Ben & Jerry’s]

* Freezer Burn [Wikipedia]

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🎧 Prefer to listen? Subscribe on iTunes, Spotify or Overcast.

☎️ Do you have ideas about how to make Life School better? Sign up here for a 15-min call with Founder & Chief Researcher, Michelle.

📚 Check out more in the Table of Contents

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

Today’s lesson is 242 words, a 58 sec reading time.  It is the first lesson of our new course, How to Hack Your Freezer.

Pictured above from top left, clockwise: bananas, edamame, pineapple, broth cubes, ground beef, bread, bone broth, leftover roasted chicken, parmesan rinds, pesto cubes, butter, leftover tomato paste, chicken bones & veggie ends.

📍 Introduction: 

The freezer is one of the ultimate secret weapons for a home chef because of its unparalleled ability to preserve a wide range of ingredients and foods for future use. A well-stocked freezer serves many benefits, such as: 

* Faster weeknight meal prep

* Reduced trips to the grocery store

* Storage for ingredients & leftovers 

* Warehousing of labor-intensive components

With that said, there are several challenges associated with freezing food: 

* Freezers are limited in size, with many oddly shaped-nooks and crannies. 

* Learning and memorizing which items can be frozen, and how to pack and defrost them is no small feat. 

* Mistakes can lead to spoiled food or subpar outcomes. 

While many freezers are packed with ready-made meals, pizzas, and ice cream, these bulky packaged items take up valuable space. With a little strategic planning, you can repurpose that space towards healthier, tastier, and more economical foods. 

This course is about putting your freezer to its ultimate use. We will cover gear, organization, the science of freezing & thawing, and how to pack flavor into the smallest of bundles - ice cubes. We’ll go into detail on how to freeze leftovers, meat, dairy, fruit, and vegetables. There will be practice recipes - such as homemade LaCroix, pesto, bone broth, ice cream, and smoothies. Lastly, we’ll sum it all up with a freezer storage time chart. (See the syllabus here.)

We hope this course serves you well in your pursuit of efficient food preparation. Get ready to freeze!

🎓 Further Study

* The big chill: A guide to using your freezer [Washington Post]

* YouTube: The Best way to freeze your food

* YouTube: Food Freezing Tips

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🎧 Prefer to listen? Subscribe on iTunes, Spotify or Overcast.

☎️ Do you have ideas about how to make Life School better? Sign up here for a 15-min call with Founder & Chief Researcher, Michelle.

📚 Check out more in the Table of Contents

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

Today’s lesson is 274 words, a 1 min 5 sec reading time. Subscribe here.

📍 Introduction: 

Pickled red onions are a secret weapon of an organized home chef. Tangy, sweet, and a little crunchy, they help brighten & sharpen the flavor of whatever they are added to. Given their short prep time (~ 5 minutes) and long shelf life (a few weeks in the fridge), this condiment registers as seriously high leverage. Go ahead and try adding these to salads, sandwiches, tacos, grain bowls, meat dishes, & more. We bet you’ll be adding this to your meal prep repertoire in no time. 

🧂 Ingredients:

*Note: these are approximate ratios; recipes vary (see examples below)   

* Red onion (medium or 2 smalls)

* Vinegar - 3/4 cup 

* Water - ½ cup

* Sugar - 2 tbsp 

* Salt - 1 tsp 

* Peppercorns (optional) 

* Garlic cloves (optional) 

✅ Instructions: 

* Slice onion(s) thinly

* Boil the water, pour over salt and sugar in the jar to dissolve 

* Add other ingredients  

* Chill & store in the fridge (up to a few weeks) 

📝 Notes Tips & Tricks

* If you struggle to slice thinly, consider using a mandoline

* Slice the onions into rings for easiest retrieval from the jar 

* Sugar cuts the acidity, but if you prefer to avoid it honey or other substitutes work too

* For vinegar stick with pale-colored (e.g., rice, white wine, white distilled, apple cider); you can also mix and match

* Glass jars work well. To reduce waste, clean and reuse purchased condiment jars 

* Additional flavoring options include: bay leaf, herbs (e.g., rosemary, oregano), orange peel, spices (e.g., cloves, star anise, cinnamon), ginger - get creative! 👩‍🎨

🎓 Further Study

* Zuni Café’s Red Onion Pickles [NYTimes]

* Quick Pickled Onions [Bon Appetite]

* Pickled Red Onions - Easy, Quick, 5-minutes [Rachel Cooks] 

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🎧 Prefer to listen? Subscribe on iTunes, Spotify or Overcast.

☎️ Do you have ideas about how to make Life School better? Sign up here for a 15-min call with Founder & Chief Researcher, Michelle.

📚 Check out more in the Table of Contents

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

Today’s lesson is 423 words, a 1 min 41 sec reading time. Subscribe here.

📍 Introduction: 

Nuts & seeds add sweet, rich, complex flavors to salads, in addition to crunchy & creamy textures. When raw, they can be a bit soft and bland. A quick toast makes their flavors shine, and crunch come out.  One of the best things about toasting nuts and seeds is that they can be stored for 1-2 weeks, making them ideal for meal prep.  Go ahead, get creative and create your own unique blends for many salads to come! 

🧂 Ingredients: 

* Nuts or seeds (see Notes for suggestions)

☑️ Instructions: 

Pan method (faster) 

* Preheat a pan on high, add nuts & turn down to medium

* Monitor & lightly toss the nuts every 1-2 min  

* When golden brown & fragrant (about 2-5 min), remove from heat

* Chop (optional)  

* Toss with a tiny bit of olive oil and salt (optional)

Oven/Toaster-Oven method (easier) 

* Pour nuts onto a small roasting pan or dish in a single layer 

* Bake/roast at 350 for about 5-10 min; check & shake every 5 min

* Remove when golden brown & fragrant

* Chop (optional) 

📝 Notes Tips & Tricks

* Recommended nuts: almonds, pine nuts, walnuts, pecans, pistachios, peanuts, macadamia, cashew  

* Recommended seeds: sesame (black & white), poppy, caraway, chia, flax, amaranth, sunflower, coriander, cumin, anise 

* Nuts & seeds burn easily & fast. Don’t walk away for more than a minute or two. 

* Chop nuts after toasting, not before 

* Toasted nuts & seeds can be stored and saved in airtight containers for two weeks. Let them cool before storing, or they will get soggy from the steam.

* Stride ahead by toasting nuts alongside something else that’s already roasting or baking

* For extra flavor, try adding oil, salt, herbs (e.g., rosemary, thyme, sage) or spices (e.g., cinnamon, cayenne, turmeric) before toasting the nuts

* Seed mixes are versatile & a fun way to get creative in the kitchen. Try using them to top avocado, scrambled eggs, grain bowls, etc. 

* To ensure nuts are fresh, take a little sniff and taste. If they smell like chemicals (e.g., paint, plastic), they’ve gone bad. If they taste bitter or sour, throw them out. Trust your instincts. 

* Hack to prevent messy chopping - capture flyaway nuts by placing a cutting board inside a rimmed baking sheet 

* Store nuts in the fridge or freezer to ~double their shelf life. Some nuts spoil faster than others (e.g., pine & pistachio). Most are good ~1-2 years unopened. If opened, ~ 6-12 months. 

🎓 Further Study

* How Long Do Nuts Last? (Chart)

* The 3 Major Mistakes You’re Making When Buying and Storing Nuts

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🎧 Prefer to listen? Subscribe on iTunes, Spotify or Overcast.

☎️ Do you have ideas about how to make Life School better? Sign up here for a 15-min call with Founder & Chief Researcher, Michelle.

📚 Check out more in the Table of Contents

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

Today’s lesson is 377 words, a 1 min 30 sec reading time. Subscribe here.

📍Introduction 

A balanced salad has about six to eight ingredients - for example, two lettuces, two veggies, one dressing, and 1-2 toppings. A salad with too few components can be a bit meh (especially if it’s a main course salad). Too many ingredients become a jumble of flavors that can be overwhelming & confusing. Also, your chance of mixing ingredients that don’t mesh well together (e.g., cranberries and anchovies) increases. 

The Four Layers of a Balanced Salad: 

* 1 - Base (Lettuce/Greens) (pick 1-2):

* Soft: butter, spinach, arugula

* Crunchy: kale, romaine, cabbage, iceberg  

* 2 - Body (Vegetables) (pick 1-3):

* Soft root: sweet potatoes, butternut squash, beets (roasted), onions

* Tender veg: tomatoes, cauliflower, broccoli, mushrooms

* Crunchy root: carrots, radishes, beets (raw)

* Crunchy veg: cucumbers, fennel, celery, peppers 

* 3 - Dressing (base + flavorings): 

* Oil: Olive oil, walnut, avocado, sesame

* Acid/vinegar: lemon, balsamic, white/red/champagne/rice, apple cider 

* Creamy: yogurt, sour cream, mayonnaise, tahini, peanut butter

* Seasoning: salt (e.g., kosher, flakes) & pepper (white, peppercorn)

* Allium: shallot, garlic, chives, onion

* 4 - Toppings (pick 0-2):

* Crunchy: croutons, breadcrumbs, nuts, seeds, sprouts

* Salty: olives, parmesan, feta

* Creamy: cheese, avocado  

* Umami: olives, parmesan, tahini, anchovies

* Sweet: sun-dried tomatoes, pears, apples, oranges, dried fruit  

* Protein: beans (e.g., lentils, chickpeas, black), eggs (e.g., poached/medium boiled), tofu, chicken, tinned or smoked fish, salmon, shrimp, steak

* Starch: sweet potatoes, potatoes, pasta, quinoa, brown rice, farro, barley 

📓 Notes, Tips & Tricks: 

* Some veggies are best cooked (e.g., asparagus, beets, broccoli, cauliflower, corn, edamame, peas, string beans) 

* Cut round veggies & fruits (e.g., tomatoes, grapes) in half if you have time - this makes spearing them with a fork easier   

* If you have a mandoline or grater, put it to work! Some veggies are a bit overpowering in taste or feel if not cut thin (e.g., radish, carrot, fennel, onions, celery, zucchini) 

* Stick with 1-2 proteins max to avoid overkill 

* Add soft, flaky items (e.g., tofu, fish) at the end to ensure they hold together 

* Chop or tear large pieces of protein for easier eating (e.g., poached/roasted chicken) 

📓 Salad Toppings Reference Guide

🎓 Further Study

* 📺 The Big Salad  (Seinfeld)

* A Composed Salad Is a Meal Unto Itself [NYTimes]

* Seasonal Winter Salads [Serious Eats]

* 37 Best Salad Recipes [Love & Lemons]

* 22 Filling Vegetarian Salads That Are Standalone Meals  [NYTimes]

* Satisfying Main Course Salads [NYTimes]

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This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com