If you want to skip the eternal “what's for dinner?” question, prepping multiple meals in advance saves money and time, a batch cook expert says.
Natalie Wski, manager of SuperGrans SuperSkills Otautahi (a community network that aims to pass down life skills through the generations) says “cook once, then we want to eat three times”.
Successful big batch cooking requires pantry staples, Wski told RNZ’s Thrift podcast, and you’ll need some basic kitchen kit.
“I would be suggesting a rice cooker to save time, an air fryer to save power and time.
“Busy households need a crock pot, absolutely. Chuck everything in, all your ingredients in the morning.”
After work “you've got a beautiful, healthy, nutritious, hot meal”.
Some things are better suited to batch cooking than others, she says. Winter vegetables like pumpkin and carrots do pretty well in the freezer, as do dairy products.
“I freeze my butter when it's on special. I've frozen milk and I've frozen cream.”
She bulk buys vegetables like carrots and potatoes do some prep for easy cooking later on.
“Instead of leaving your carrots to go soggy in the bottom of your fridge, pre-chop them, put them in a container.”
The same with random one-off purchases that aren't part of your regular diet.
“Aubergines were cheap, but I'm not going to make an aubergine meal every night. So, I've just chopped it up and put it in a bag.
“… The neighbour's got apples, I will batch cook that, chuck them in the freezer for later.”
Date what you can and if freezer space is at a premium, put food in plastic bags that you can stack or containers.
To avoid wasting defrosted food, freeze it in portion sizes you know you'll eat, she says. Once defrosted have a plan for the next few days.
“If you’re defrosting a whole chicken, then the next day, you've got some chicken left over. Make a stir-fry with frozen veg. The third night, keep the bones and you can make a soup with that.”
Batch cooking tips
- Think about the gear you’ll need: some appliances can save power, and a crockpot is a good option for stews, soups and curries.
- Start small by cooking one meal that you can eat three times, then work up to bigger batches.
- Prepare fridge and freezer space first, and plan when meals will be eaten.
- Use well-sealed, labelled containers or bags, and freeze food in portions so you only defrost what you need.
- Block out prep time: a bit of organisation now can free up time later for work, whānau, friends or whatever you choose.
SHARE ME