How to freeze muffins for the last breakfast
Even if it’s low in food, you’ll always find one thing bottom drawer of my freezer: a gallon-sized zipper of homemade muffins waiting to be picked up and swallowed. Cupcakes are one of those short-lived foods: if they aren’t eaten in the first two days, they start to dry out and aren’t worth it. Trying to reduce food waste and work overtime to work in the oven, I started to freeze half a bunch of muffins as soon as it cooled, and I never looked back. So how do you freeze muffins to make them as sweet and moist as when they first came out of the oven? Go find my tried and tested method, as well as practice my three favorite muffin recipes.
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The New Five Two Bench Scraper Will Be Your Kitchen Superhero Food52 2/25/2021
want, but only a handful I
need, and near the top of my list is a bench scraper. The flat rectangular tool (you can find some made of flexible plastic, others of sturdy metal) is sort of a cross between a chef s knife and a spatula, and it will become your kitchen superhero in no time.
And before you say
but I’m not a big baker, I don’t need this!, know that while you can certainly use a bench scraper for trimming laminated pastry and frosting layer cakes, I still think one of the best reasons to keep such a tool around is to seamlessly transfer chopped vegetables from the cutting board to a sizzling skillet (more on that later). Plus, I bet you’ve made a tray of brownies lately that would have benefited from evenly sliced squares? Or wanted to scrape up stubborn bits of food stuck to your kitchen counter? A bench scraper, specifically a metal one, can help.
The
Atlantic’s Amanda Mull, an astute observer of modern life who writes about everything from pandemic-related restaurant guidelines to the difference between feeling safe and being safe, tweeted the following bit of gastronomic romanticism in late January: “Waited a little over an hour outside in line in a wind chill of like 30 this morning to get a very trendy breakfast burrito and somehow the burrito did end up being so good that I am not even mad about it.” The venue in question, burrito connoisseurs will instantly know, was Ursula, chef Eric See’s takeout spot famous for flour tortillas rolled around fluffy eggs, crispy hash browns, and enough Hatch chiles to make you feel like you accidentally swallowed a hand warmer.