My 5 top tips to make batch cooking easier
A couple of weeks ago, I wrote a blog post about my current favourite batch cooking recipes, so I thought I'd also share my top tips for making batch cooking, and cooking in general, much less time consuming in the long run. All it takes is a little effort up front and you'll find it pays in spades later.
Prep your fruit and veg when you buy it: It might not always be possible to do this as soon as you get your produce home from the store, but if you wash and/or chop it up as close to purchase as you can, you'll lock in that freshness and have it ready to go as soon as you need it. I watched a YouTube video from someone I follow recently who showed a way to store your fruit to make it last longer and make it more apparent in the fridge - simply wash it (don't chop it at this point), add a damp paper towel to the bottom of your container and pop the fruit in. The key is to use clear containers: I just found the same ones she uses on sale at Costco (in the US, they're by Rubbermaid; here in the UK, they're by Sistema) and they have a really good seal on them. Not only does this make your fruit last longer, it also means you're able to see it in the fridge and remember to eat it. Win win all round!
Buy - or prep - frozen pre-chopped vegetables: No, this doesn't make you lazy. It's actually a really good way to prevent food waste, as you're only taking out what you need at a time, rather than buying a bunch of veg (or any ingredient, really) that you're only going to use part of and then leave the rest to go bad. If you want to ensure you know the provenance, you can buy lots of a particular veg, then prepare and freeze it yourself - I do this with onions, peppers, and a mix of onions, carrots and celery: this makes Soffrito in Italian/Mirrepoix in French, and is the basis for loads of dishes.
Use stock cubes/store-bought stock: Of course fresh stock made from scratch is going to taste better (most homemade things do). Is using store-bought stock or stock cubes going to ruin your dish? NO! There is a time and a place for really good stock. However, the majority of people won't have the time or the patience to spend hours making it, no matter their intentions - I know I sure don't. I once kept a whole chicken carcass in the freezer for about 6 months before I gave up on the idea that I was ever going to turn it into anything useable. If you're into that sort of thing, then go for it. If you can't be bothered or don't have the free time, it doesn't matter. Unless the stock is the main ingredient - i.e. in homemade ramen dishes - you'll likely not notice much of a difference. The same goes for garlic and ginger, so pick up some pre-chopped jars of these when you next shop, as well. Give yourself a break!
Batch cook meals in groups: This is something I started doing just before the CV lockdown. It's especially good to do in autumn, ready for winter, as you can spend a cosy Sunday afternoon - or a whole day, depending on how hardcore you want to go with your cooking - in the kitchen, listening to some tunes or a podcast, cooking up some delicious meals. Start by gathering your recipes and grouping the ingredient amounts so you know exactly how much you'll need of each thing, for example: if you need 400g passata for one recipe and 200g for another, you'll need a 600g jar in total. Buy your ingredients all at once - you can actually make better use of items like garlic (you'll end up using all or most of a bulb) or wine (if you don't drink the rest of it) this way. Prep all the veg etc together so you've got your mise-en-place sorted. Plan your timings and get cooking! Not only does the ingredient grouping help, I also find I'm able to hyperfocus and get the meals done relatively quickly, then they're done and in the freezer ready for another night. You'll thank yourself later for doing this.
Keep some everyday staples in your freezer or cupboards: Whether it's frozen chips and fish fingers for those nights you just can't be bothered to cook, frozen berries already prepped for smoothies, or a bunch of cans of veg and pulses in your cupboard, knowing you've got the basics around is a huge time saver. As someone who suffers from a chronic illness AND as a Mum to a young child, knowing I've got something to fall back on in the freezer is a must. For many of the meals I make, I'll also need tinned tomatoes (I use these ALL THE TIME) or some kind of beans (not just the 'baked' kind) as part of the recipe. It's super annoying when you go to take one out and realise they're not there. Keeping an eye on your cupboards to make sure you've got a regular supply whenever you go shopping will make life much easier later on.
There will be many other great tips for cooking - whether batch cooking or just in general - to make things simpler or less time consuming. If you'd like to share any that you find useful, please drop a comment below.
