I thought about posting in food, but it isn't so recipes I'm after (although this would be good too) more advice about how to go about batch cooking, equipment etc. I've never really used my freezer in this way before, so don't really know what I'm doing but I work full time, we are eating toomuch crap and really need to get a better system of food going.
It's just me and dd, so I'm thinking lots of smallish plastic boxes for pasta sauce, casserole. I've already got a couple of massive saucepans.
What about straight to oven stuff - do things like fish pie, lasagne, crumble freeze well in mini pyrex / ceramic roasting dishes? If so, where can I get cheapish sets of small ones? It isn't going to be Le Creuset on my budget so recommendations would be very welcome.
Any other tips about what works in terms of freezing / defrosting, and in terms of how you get your batch cooking done - do you set aside a day every month or so?
Many thanks!
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Help set me up as a batch cooker
29 replies
dustyspringfield · 16/07/2014 11:34
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