5 amazing ways to use these covetes. It's not just on the rocks!

ANDwe're in the middle of the 21st century and you still think this kind of utensils loses its usefulness during the freshest seasons of the year? If you only use these covetes to make ice with water, there's something you really need to know: This item is about to become your right arm in the kitchen.

Riley Wofford reveals to the blog Martha Stewart some suggestions to enhance the use of this type of utensils.

Believe it or not, these coves will save you a lot of time, money and even save you from future worries, in particular, to have to waste time thinking about future meals.

Here are the surprising uses of traditional ice-collars 

Fresh coffee or tea always ready

You want a Cold Brew or an iced coffee, but there's no ice at home? Nothing better than an iced coffee that is already included in the ice itself. To save time making teas other than sachets, you can also choose this method

Wine for cooking 

“ Most alcoholic beverages do not properly freeze in conventional freezers, all due to the level of ethanol, but the wine freezes well, especially in smaller portions”, describes the culinary expert and suggests, therefore, to include these portions of wine when thinking about making a bolognese, risotto, roasts or other specialties that require this extra seasoning.

Thus, you will also always have a reference measure and will be able to control the amount of wine for the next meals.

Herbal sauces

Shaken herbal sauces such as homemade pesto and chimichurri are great to always have by hand, whether for a good portion of meat, fish or a vegan recipe.

“ Place the mixtures of your homemade spices in ice cubes and cover with a thin layer of olive oil to help preserve the vibrant green colors,” the expert suggests.

Homemade broths

Forget the processed spices! With this strategy you can always have a tasty and healthy basis for your meals. When cooking chicken, for example, book the sauce, let it cool and then freeze in these coves – your risottos and masses thank you!

Prepared “home fat”

If you do this, you do not need to use lard, butter or waste oil and other oils in vain.

The “bacon grase and schmaltz” relate, respectively, to the fat released by bacon and melted chicken fat, both considered “taste powers that should never be wasted”, he says.

After grilling the bacon, reserve the fat released and then use it, for example, to star eggs. Mix the schmaltz paste with potatoes before baking or use to give even more flavor to caramelized onions.