REPORT ABUSIVE REPLY
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Message Subject
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Random recipe questions
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Poster Handle
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LittleRed |
Post Content
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You can freeze the rest. Use an ice cube tray and freeze it in 1 tablespoon sized portions and then store them all together in a ziplock bag. Then when you need a tablespoon you can pop one cube into your recipe.
They also sell tubes of paste that you can take what you need and then screw the cap back on, but they are more expensive than buying the cans and freezing the leftovers.
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