Why Freezing Herbs Flat Is the Best Way to Store Them
When it comes to preserving the aroma of dried herbs, it is best to dry them in the microwave . But for a fresh, bold flavor in sauces and soups, freezing herbs in oil is key , and freezing them flat is the best way.
We’ve always enjoyed freezing herbs by chopping them up and placing them on a buttered ice cube tray. But Serious Eats Managing Culinary Director J. Kenji Lopez-Alt is doing extensive testing of frozen herbs and is discovering that there is an even more effective and fun way to do the same.
To keep the herbs in the freezer, first blanch them in water, then dry and grind, add neutral oil and transfer the mixture to a zippered plastic bag. The moment aha comes during storage: Spread out the wrapped herbal mixture in a thin layer, leave half an inch free space, then freeze this flat bag on a baking sheet.
Storing herbs this way is much easier than their ice cube counterparts: just cut off what you need with kitchen scissors and put the rest back in the freezer. In addition, herbs packaged in this way will freeze (and, conversely, thaw) much faster than their cubed counterparts, which means they will not easily overcook and lose their fresh taste.
Freeze Fresh Herbs for Long-Term Storage | Serious food
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