Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site teklabs.UUCP Path: utzoo!linus!wivax!decvax!harpo!floyd!vax135!cornell!uw-beaver!tektronix!tekchips!teklabs!lynnef From: lynnef@teklabs.UUCP Newsgroups: net.cooks Subject: When a recipe calls for stock ... Message-ID: <2081@teklabs.UUCP> Date: Mon, 13-Jun-83 13:06:50 EDT Article-I.D.: teklabs.2081 Posted: Mon Jun 13 13:06:50 1983 Date-Received: Wed, 15-Jun-83 05:44:43 EDT Organization: Tektronix, Beaverton OR Lines: 6 If you are like me, when a recipe calls for x amount of stock (chicken, beef, whatever), you don't just have it lying around. This weekend I made a big batch of chicken stock, and am currently freezing it in 1/4 cup amounts, as many of the recipes I follow use multiples of 1/4 cup. I am using my muffin tin to do the freezing. That way I won't have to defrost a huge lump of stock to get a small amount.