Freezing heavy cream and half-and-half
Scott wrote:
>
> Often the recipe uses just part of the container (or, more specifically,
> one or two containers and part of another).
Upsize/downsize until it matches the container sizes. You can get heavy
cream in containers in cups, pints, and quarts. No need to save part of
a cup container, you can use the rest in a sauce or an omelet.
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