This upcoming long weekend it’s time to make the freezer your best friend. Let’s be honest know one wants to spend their whole long weekend in the kitchen.
Big-batch cooking can really help to prepare meals if you have guests coming over or even in general if you are time poor during the week.
If you can find a couple of days to devote to doing some big-batch cooking jump on it.
Here are some handy tips to remember when big-batching cooking.
7 Big-batch cooking tips
- Make a plan: decide what recipes you are going to cook before getting into it. Be sure to check you have all the spices and pantry items required.
- Choose the recipes: prepare meals your familiar with, and ones that the family loves. Stews, soups and casseroles are classic freezable dishes.
- Containers: there is nothing worst than doing a big cook up to find there aren’t enough plastic containers. If need be, stock up on more containers or freezer bags.
- Under-cook you veg: just rememebe your meals will get a second round of cooking when your ready to heat. So slightly under-cook your veg to prevent them from going mushy.
- Cool foods fully: be sure to let all your dishes come to room temperature before freezing them. But once they’re at room temperature freeze immediately to prevent any growth of bacteria.
- Labels: labelling your meals with the name and date, will help if the dish has been in there for three months.
- Freeze in usable portions: unless your feeding a football team all at once, consider the portion size you will need for a meal and freeze it in appropriate containers.
Big-batch cooking recipes to try
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