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DAE decide between freezing pan sauces in ice cube trays or deli cups, and did the cups win for you too?
Was losing about a quart of demi every month to freezer burn in trays, so I switched to 8 oz deli cups with a film of oil on top. Three months in and the yield on my veal stock went up enough that my food cost dropped around 4 percent. Curious if anyone here has tried the silicone mold route and whether it's actually worth it.
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