I have always fought with zipper bags, trying to scoop things into them, and then having whatever wet sticky mess I was trying to put in, left behind all over the zipper and on the outside of the bag. Well no more! A little trick I learned from Chef Husband is that you roll the zipper opening back over on itself and create a “baggie bowl”. (This is how you would load a piping bag for frosting and the like). And if you need extra support for filling a bag with a sauce, set it inside a cup or bowl to hold it rigid. Once you’re done filling it up, unroll the top and zip it up. The zipper is all nice and clean.

Now I store way more things in zipper bags, even soups and sauces.
They cool and freeze well when the bag is laid out flat.

Until next time…

Culinarily Yours,
Mrs. Chef (Christa)

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