We use those. Would definitely recommend for portioning pretty much everything - soups, casseroles, rice, leftover bits (like the tomato paste that you never need all of)
We use those. Would definitely recommend for portioning pretty much everything - soups, casseroles, rice, leftover bits (like the tomato paste that you never need all of)
Love this! I made bourguignonne for the first time recently, from the Joy of Cooking recipe. Marinate for up to 24h is my kind of dish!
We use those. Would definitely recommend for portioning pretty much everything - soups, casseroles, rice, leftover bits (like the tomato paste that you never need all of)