Bigjim68
Head Chef
I think the point is that you should find out what works best for you and freeze accordingly. I simmer almost to a syrup, mostly to reduce storage space, and have learned about how many to put in the pot to achieve what I want. If I typically used 2 cups of standard stock, I would freeze in cup sized containers. Just a guess, but I would guess that about 3 muffin tin blocks would equal a cup.