I'm a little confused. You mention popping out a cube or two to reheat on the stovetop, and the company website says that you thaw the whole tray. What is the purpose of letting the tray thaw for four-five minutes on the counter if you are only using one portion?
With an abundance of Basil last summer, we made pesto and frozen it in artisanal size cubes. They have been a resource all winter. In response to the above remark, offering recipe suggestions for customers would be a great way to develop a customer base.
Frozen soup is far from delicious. The process of freezing changes its texture and, alas, has an influence on flavor. No, thanks. I still prefer to freeze the finely chopped and prepped ingredients, pop everything in a pot and simmer it for half an hour
I'm a little confused. You mention popping out a cube or two to reheat on the stovetop, and the company website says that you thaw the whole tray. What is the purpose of letting the tray thaw for four-five minutes on the counter if you are only using one portion?
With an abundance of Basil last summer, we made pesto and frozen it in artisanal size cubes. They have been a resource all winter. In response to the above remark, offering recipe suggestions for customers would be a great way to develop a customer base.
Frozen soup is far from delicious. The process of freezing changes its texture and, alas, has an influence on flavor. No, thanks. I still prefer to freeze the finely chopped and prepped ingredients, pop everything in a pot and simmer it for half an hour