So i like to do things like frozen roasted garlic or roasted red pepper or pesto purees. What is a trick anyone has up there sleeve to make it a little more manageable? I know i could always go the ice cube tray route, and i do for things like stock, but is there an ingredient (oil or some flavorless alcohol like vodka or osmething) that i can add that will prevent it from REALLY freezing into a solid block, or should i just continue thawing it just a little bit and scooping what i need like i currently do?
