I have two queries for the great wide world. Both freezer related. :) Email or comment if you have an answer! Grazie.1) I like the idea of freezing food in ice cube trays: pesto, stock, tomato paste, heavy cream. I don't like the idea of ice cube trays picking up flavors and passing them on to the next batch of frozen food. Does that happen? How would you get around this? Are there trays that don't pick up flavors? I suppose stainless steel would avoid that problem, but man. So expensive.
2) Can one freeze zucchini successfully, and if so, in what form? I would like to capitalize on the approaching zucchini overload :)
{I have no idea where this image came from but it's awfully funny}
