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?
I don't know where on the site it says to thaw the whoe tray but that's not how these Souper Cubes work. They're specifically designed for meal portioning which is what I love. Yep -- you make a batch of food, put into the cubes, and pop out what you need and reheat. I use them all the time. As a singleton, who also needs to watch my sodium intake, I make a batch of pasta sauce with lots of veggies or chili one night, freeze in the Souper Cubes (I use the largest size), then freeze and pop out one or two cubes for dinner.
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?
I don't know where on the site it says to thaw the whoe tray but that's not how these Souper Cubes work. They're specifically designed for meal portioning which is what I love. Yep -- you make a batch of food, put into the cubes, and pop out what you need and reheat. I use them all the time. As a singleton, who also needs to watch my sodium intake, I make a batch of pasta sauce with lots of veggies or chili one night, freeze in the Souper Cubes (I use the largest size), then freeze and pop out one or two cubes for dinner.
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.
That's a great idea.
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
The Souper Cubes can work for that, as well. And I agree, nothing is as wonderful as fresh soup.