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Batch cooking. Eat right at the right time

Batch cooking. Eat well and yummy daily.

The term itself may not ring a bell, or you may have heard it lately from the mouth of some famous chef, but the practice is lifelong only now it has been imposed, labeled and is here to stay.

Over-cooking to save for the next day (or another day) is something that our grandmothers already did. That is why Batch cooking has been passed down from generation to generation even if you don’t know it.

What does it consist of?

It consists mainly of block cooking . For example, spend a day cooking all the food for the week and doing it in a healthy way.

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A priori it could seem like a kill, since the 3 or 4 hours between stoves no one takes away from you, but if you compare it with the time you save the rest of the week, it doesn’t seem like such a bad idea.

Batch cooking does not pretend that everything you prepare is measured to the millimeter gourmet roll, no.

It is more an organizational matter. This way you know what you will eat every day or at least you will have the structure of your daily menus.

One of the reasons why this movement does not stop winning fans is because in addition to saving you time, you will also save a lot of money, since having to calculate what you are going to eat, you will rarely have ingredients left over or you will build other recipes based on to some possible ingredient that is loose.

This practice will make you eat healthier and avoid snacking between meals or impulsive meals. Looking at it from any point of view, all are advantages.

You save time, money, invest only what you need (both in time and money), nothing will be loose in your fridge, you will not impulsively buy or throw food. Be careful, making lentils for the whole week is not considered Batch cooking.

Important keys

The main key to this practice is how to understand your diet, think about what you want to prepare, either from what you already have in the fridge or pantry or starting from scratch.

It is not a matter of you spending day and night in the kitchen. As I was saying, 3 or 4 hours should be enough for you.

Here are some tips to help you venture into this cooking system.

  1. Include in your weekly menu at least  two types of vegetables to serve as a garnish and select  3 varieties of fruit  that you like, to include in your preparations or for dessert.
  2. Seize the day. If you are using the oven to make a meat, you can put some vegetables in the lower part of the oven.  Take advantage of all the resources  using steam from one cooking to keep another hot.
  3. Plan to consume two spoon stews , a meat dish and two fish   (or vice versa).
  4. Think of dishes that include the same  base ingredients (tomato, peppers …)  and use what is prepared on different menus. This also applies to legumes.
  5. Find out how many days the foods that make up your menu can be in the fridge  and which ones you will have to freeze.
  6. Batch cooking combines legumes, vegetables and proteins . In this combination is difficulty and virtue.
  7. When storing, use stackable glass containers , to be able to reuse them. Vacuum packaging will also be a good option.
  8. Separate daily rations in lunch boxes so that you only have to heat them the day you are going to consume them.
  9. Some of the vegetables that hold up well in your fridge for several days are  broccoli , cauliflower, or carrot.

I hope you are encouraged to try Batch coocking and that the time you save is spent on continuing to cook and discovering new recipes for yummy.

Here are our recommendations per month.

Batch Cooking January

Batch Cooking February

Batch Cooking March

Batch Cooking April

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