Batch Cooking Tips
posted on January 11th, 2017 by Lauren Murphy
The secret behind batch cooking is simple; cook now, freeze for later. Not only will this save you money by not dining out and ordering in, it will give you more time during the week. Batch cooking is exactly what it sounds like, cooking your meals in batches. It’s not as much work as you might think since you’re cooking what you’d normally eat, but doubling or even tripling the recipe!
Batch Cooking Tips:
- Make sure there is plenty of room in your freezer because most of your meals will most likely be stored here.
- Simpler meals are easier to freeze, so stick to grains, sauces, soups, and main protein dishes.
- Let your food cool off before putting it in the freezer. The heat from the food will create condensation which will lead to freezer burn!
- When storing soup, leave about an inch of room for expansion, but all other foods you’ll want to remove as much air as possible.
- If you’re cooking for a family you can store large quantities together in the freezer and defrost all at once, but if you are cooking single servings, it’s best to freeze them individually so you can defrost only what you need. Muffin tins are useful for pasta, soups, and sauces.
If you or your family do batch cooking, what are some of your favorite dishes to make?