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We'd expect no less from a woman who owns not one, but three, Japanese-language books on the art of freezing food (who knew?). She plops individual scoops of spaghetti into foil muffin liners, sprinkles on a little cheese and parsley, and freezes them in a big Tupperware container. Then, when she's making lunches, she can just take out a single serving, snug in its muffin liner so it won't ooze all over the rest of the food in the bento box. They're adorable, like little spaghetti cupcakes. The spaghetti will thaw on its own by lunchtime. I imagine this trick would work with any kind of pasta, mashed potatoes, risotto, etc. Clever.
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5-22-2008 @5:08PM Biggie said... Since I posted my original entry with the Shufu no Tomo tip on freezing little spaghetti cups, I’ve since decided that the texture of frozen, sauced spaghetti leaves a little to be desired. Packing a little container of extra sauce on the side to resauce the pasta just before eating helps a lot, though!
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