How to batch cook

What is batch cooking? 

Batch cooking is a strategy for preparing larger quantities of food at once and then storing them for future meals. 

It can save you time, reduce stress, and make it easier to maintain a healthy diet because you can make the most of your cooking efforts and have convenient meals at your fingertips.

Here's a step-by-step guide. 

Plan Your Meals:

Decide on the meals you want to prepare in advance. Choose 2-3 recipes to try out, choosing dishes that can be easily stored or frozen, and reheated without compromising their quality - such as soups, stews, curries, casseroles, and certain pasta dishes.

Another easy way to approach batch cooking is to make one base recipe that can be customised for different dishes. For example, try whipping up: 

A tomato sauce base: with tinned tomatoes, onion, garlic and herbs. This can be the base for a spaghetti bolognese, pizza sauce or a hearty vegetable stew. 

A stir-fry sauce base: Make a versatile stir-fry sauce with soy sauce, ginger, garlic, and honey.Customize the stir-fry throughout the week by adding different proteins (chicken, tofu, shrimp) and a variety of vegetables for unique stir-fry dishes.

A large jar of salad dressing: Olive oil, dijon mustard, vinegar, garlic and herbs. This can be used to dress salads, roasted vegetables or grain dishes. 

Make a Shopping List

Consider how many portions the recipe makes, and double or triple it so you can store the extras in the fridge or freezer. 

Based on your chosen recipes, create a comprehensive shopping list. Double-check your pantry and fridge to make sure you don't buy items you already have.

You may also want to ensure you have some freezer bags and tupperware to store the extras. In addition, buy some labels for the containers so you can write the name of the dish and the date it was cooked on the container. This will help you keep track of how long each meal has been stored. In the refrigerator, meals can typically last for 3-5 days, while frozen meals can be stored for several weeks to months.

Tip: Keep an inventory list on your fridge to track what you have on hand. This can help you plan meals and avoid overbuying groceries.

Cook once, eat a few times

You can simply make two or three extra portions of any meal for the rest of the week, and store it in the freezer for another time. 

Use larger pots and pans to accommodate bigger batches, but avoid overcrowding to ensure even cooking.

Or if you like, you can dedicate a specific day or time for batch cooking up a whole batch of different recipes to last you the entire week. This could be a weekend, a day off from work, or any time you have a few hours to spare. 

Portion and Store

Here are some tips on storing food properly: 

After cooking each batch, portion the food into individual or family-sized servings - depending on what suits your circumstances. Individual portions are great for lunches, while family-sized portions are ideal for dinners. Use clear containers so you can see the contents easily and don’t forget to label it. 

Allow the food to cool slightly before placing it in containers. 

Leave some space at the top for expansion when freezing.

Use airtight containers or freezer-safe bags to prevent freezer burn. Freezer burn occurs when food stored in the freezer is exposed to air and becomes dehydrated, leading to changes in its texture, flavour, and appearance. The presence of ice crystals on the surface is an indicator of freezer burn, giving it the appearance of being frostbitten. While freezer burn can make food less appealing and affect its quality, it doesn't necessarily make the food unsafe to eat.

For foods that can be individually frozen, like cookie dough, meatballs or bean burgers, consider using a baking sheet lined with parchment paper to flash-freeze them first. Once frozen, transfer these items to airtight containers or freezer bags to prevent them from sticking together. 

Some foods like mayonnaise or some dairy products such as sour cream, yoghurt or soft cheeses may not freeze well. These foods will still be edible but the texture may become more watery or separated and curdled. If this happens, simply whip it with a whisk or fork to reach a smooth consistency. Likewise, veg with high water content like lettuce, cucumber and radishes will go soggy. 

Freeze small amounts of herbs, sauces, or broths in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This allows you to easily add flavour to future dishes.
Tip: To minimise food waste, it’s a good idea to rotate your stock often by placing your most recent portions in the back and move your older items to the front.

Reheat Safely

When reheating, follow proper food safety guidelines. 

Thaw frozen meals in the refrigerator overnight or use the defrost setting on your microwave. Reheat thoroughly to an internal temperature of 165°F (74°C) to ensure all bacteria are killed. 

You may also want to consider adding fresh herbs, grated cheese, or a squeeze of lemon after reheating to enhance flavours.

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