Have you ever had some bacon in your freezer, wanted to use a couple slices of it, tried to defrost it "just enough" to get those slices off, and:
1) Froze your fingers off, and
2) Ripped your bacon to shreds in the process?
Or is that just me?
Or maybe, you just need a couple slices, but you end up using the whole package rather than re-freeze it?
Here's a smarter way to freeze and store bacon. . .
- Before you stick your bacon in a freezer, take it out of its package. . .
- Lay it flat, strip by strip, in a single layer on plastic wrap, rolling it over on itself as you go.
- Tear off the plastic wrap and roll the end over. You'll have a delicious cylinder of bacon.
- Put it in a freezer bag, squeeze all the air out, and seal.
- Next time you need a couple slices of bacon, just unroll your cylinder and take as much as you need--since all the strips are separated from each other by a layer of plastic wrap, they won't be stuck together!
I don't remember if I came up with this brilliant idea myself, or if I read it somewhere. Let me know if there's someone I should credit!
What's your best time-saving tip in the kitchen?
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