This tip won't suit everyone, because you've got to have the right recepticle, and I just happened to buy another two tubes of re-usable baking liner for my oven, and it comes in a clear plastic tube.....
So, my point is. That same evening, I was making some Gary Rhodes Tarragon, Shallot and Lime Butter and couldn't think of the best way to 'get it into shape' to freeze it.
Eureka moment when I saw these plastic tubes and so I cut them into about 4 inch lengths, filled them with the softened butter mixture and then wacked them in the freezer.
When I want to use the butter in the next 3 months for steak, chicken or fish, I can just take one out of the freezer, slit it open from end to end, peel off the plastic, and slice the butter as needed.
I had another Eureka moment last week, which works well, but I'll post that up separately if anyone's interested under Silicone Muffin Moulds....
