Flavor Cubes 🧊💥
Today’s lesson is 321 words, a 1 min 17 sec reading time. It is the fifth lesson of How to Hack Your Freezer.
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.
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.
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]
Herbed Compound Butter [NYTimes]
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