master-cooks | Melissa Clark's Tip For Freezing Sauces Saves A Ton Of Freezer Space

Melissa Clark, a renowned food writer, shares a clever tip for freezing sauces that not only preserves their flavors but also optimizes freezer space. Instead of using bulky containers, Clark suggests pouring sauces into resealable plastic bags. Once filled, these bags can be laid flat on a baking sheet to freeze. This method allows the sauces to solidify in a thin, stackable form. The flat, rectangular shape not only makes it easier to store multiple sauces without consuming too much space but also speeds up the thawing process when ready to use. By labeling the bags with the sauce type and date, you can keep your freezer organized and ensure you use them while they're freshest. Clark's approach is particularly beneficial for those who enjoy preparing meals ahead of time or have limited freezer space. This method is versatile and can be applied to various types of sauces, from marinara to pesto, making it a practical solution for home cooks looking to maintain an efficient and tidy kitchen. Her tip exemplifies how thoughtful organization can enhance both the cooking and storage experience, offering a simple yet effective way to manage homemade sauces.

How to use a quarter sheet pan to freeze liquids

Ensure you have a level surface in your freezer to place the sheet pan while your sauce freezes, preventing any sloshing, spills, or uneven freezing. If you find it difficult to remove the frozen block from the pan, create a hot water bath by dipping the bottom of the pan briefly to loosen the edges. Be cautious not to melt the entire sheet, or you'll have to start from scratch! Afterward, promptly return the flat-packed bag of sauce to the freezer to prevent any misshapen melting incidents.

When you pick up a quarter sheet pan, you'll notice it's slightly larger than your zip-top bag. A quarter sheet pan measures 9.5 inches by 13 inches, while a standard gallon zip-top bag is a 10.5-inch square. Don’t worry! To make it fit, carefully score the frozen liquid with a knife and break it in half. Then, stack the two halves into your zip-top bag, seal it, and place it back in the freezer.

To simplify the scoring and breaking process, warm the knife with hot water or over a burner to slightly melt the icy block as you score. Take your time and be cautious to avoid slipping, injuring yourself, or breaking your smooth, uniform sheet of sauce into uneven pieces that will be harder to pack.

Is it worth the (little bit of) extra effort?

If you have leftover sauce, it can be stored in the freezer for up to six months. While it may require a bit more effort to properly pack your sauces and soups, it’s definitely worth it if you're short on freezer space. Freezing sauces and other liquids like stock in a plastic container or jar is quick and simple, but unless you’re stacking perfectly shaped containers, they can take up space inefficiently. If you use any available container to freeze your sauce, you might just be postponing the inevitable task of reorganizing your freezer to make room for more items.

Do you need a quarter sheet pan to achieve a well-organized freezer? Not necessarily. If you don’t have one, you can place cooled sauce in an airtight bag and freeze it that way, but you’ll need to trust that the zipper will hold. Melissa Clark mentioned to Rachel Ray that the quarter sheet pan has "saved [her] life," so if you don’t own one, it’s worth picking up. You’ll likely find yourself using it more often than you think.

Melissa Clark's Tip For Freezing Sauces Saves A Ton Of Freezer Space

How to use a quarter sheet pan to freeze liquids

Is it worth the (little bit of) extra effort?

Recommended

Next up