I don’t know if we have such a thread. I’m thinking similar to the random thread but with a focus on cooking and baking questions.
I’m cooking a bag of white beans someone gifted me last year. I realize after I started them that they will yield 6 cups of cooked beans. We are just two so I’m thinking freezing the leftovers.
The recipe I’m using is for white beans, garlic and sage. I’m not sure how it will turn out. Tips for freezing? What type of container? With or without broth?
Thanks
I freeze with broth, either in soup cubes, or flat in a ziplock. If you are entertaining for the holidays, the leftovers will make excellent white bean dip. They would be great as soup too.
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Coincidentally, I am cooking white beans today for a white bean chili. I freeze extras in fluid, either plain bean cooking water or completed dish in reused yogurt or takeout containers. Dry beans are a true bargain as well as healthy food and I should do this weekly.
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Oh! I have a random cooking question. My (relatively new) Kitchenaid induction range has a “baking drawer” on the bottom. It’s not a warming drawer, evidently you can heat it up to 425 or so. It’s around the size of the usual under-oven drawer. I really could have used more oven space at Thanksgiving but was a little afraid to use it! Anyone have experience? Does it work? Does it heat up the floor underneath? We have LVP in the kitchen and that was one concern.
Thoughts?
It works. I find it too small for anything practical, but it works for a casserole (depending on the dish I have to remove the rack). The heating element is above, so it should be an issue.
I think it’s best used as a warming drawer. Thanksgiving we baked the Mac and Cheese in the regular oven then moved it to keep warm.
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I’ve put cooked beans without broth (chickpeas for hummus) in the freezer with no issues.
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