KITCHEN PRACTICE 3 — Batching & Freezing Sofrito
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Chapter: Spanish Cookery 2 — Sofrito: Spain's Own Aromatic Base

TASK
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Make a double batch and freeze half in an ice cube tray, so a
portion of ready sofrito is on hand for Chapter 8 without needing to
build it again from scratch.

WHAT TO DO
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1. Double the quantities in Kitchen Practice 1 (two onions, 4-6
   garlic cloves, 4-6 tomatoes) and cook the sofrito through to full
   reduction as normal.
2. Let the finished sofrito cool completely.
3. Spoon the cooled sofrito into the compartments of an ice cube
   tray, filling each one roughly two-thirds full.
4. Freeze until solid, then pop the cubes out into a labelled,
   airtight freezer bag or container.

WHAT TO EXPECT
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- Each frozen cube should hold roughly one or two tablespoons of
  sofrito — a convenient, pre-measured single portion.
- Frozen sofrito should keep well for several months and can be
  added directly, frozen, to a hot pan when a recipe calls for it.

WHY THIS WORKS AS AN ANSWER
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Sofrito's own long cooking time is exactly the kind of task worth
batching ahead, rather than repeating from scratch every time a
later chapter calls for it — this exercise sets up a ready supply
for Chapter 8's own stews before that chapter is even reached.