There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
Today: Meet an unlikely contender for your kitchen's true jack of all trades.
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Ice cube trays exist in the strange limbo between specialty kitchen tool and everyday staple. Basic trays can be picked up for less than the price of a cocktail, but we still feel guilty spending our pocket change on a product that we assume only serves one purpose (especially when that purpose is as mundane as freezing water).
Specialty milks like buttermilk, coconut milk, condensed milk, and evaporated milk add great flavor to breads, pancakes, and dressings. Since many recipes only call for a small amount, Nancy freezes the remainder in her ice cube trays: "Once you know your ice cube's volume, you can easily figure out how many to use for, say, half a cup of buttermilk."
Leftover herbs? Don't let those pricey sprigs go to waste. Purée them with olive oil, then freeze in trays for year-round use as inpatskitchen does.
If you're left with a variety of herbs, take a cue from maimai50 and add in some nuts and cheese for a freezer-ready pesto.