Milk Street Digital Class: How to Freeze Anything with April Dodd

What’s on the Menu: 
Freezer Fritters Two Ways
Roasted Cauliflower in Duck Fat 
Mix and Match Popsicles
Plus, everything you need to know to become great at using your freezer

Your freezer is the most overlooked appliance in your kitchen—we would bet good money on it. But for Milk Street’s April Dodd, the freezer is not a graveyard or a mere ice cream storage zone. It’s a hardworking member of the kitchen, on the front lines of fighting food waste and making weeknight kitchen a breeze. In this livestream small group workshop, you’ll get to learn how to freeze nearly anything. We get into the challenge of processing and freezing grated produce—think zucchini, carrots and pears—which are a gift to your future self when done right and an absolute disaster when done poorly. You’ll play around with various forms of fat, ranging from olive oil to duck fat, to insulate slow-cooked vegetables from freezerburn and instantly boost up future batches of Tuesday night pasta or improvised charcuterie boards. And you’ll learn two popsicle formulas that allow you to make custom popsicles that use up bits and bobs of everything from buttermilk to fresh herbs. As we work, we also cover your understanding of the science of freezerburn, the importance of a clear labeling and organizational system and which tools are—and aren’t—worth the investment.