To think batch cooking is awful

Some foods don’t freeze and reheat well, those are poor choices for batch cooking. But for stuff like stews, bolognaise sauce, chilli, some curries etc they work well.

I don’t do the set batch cook days, but i realised making spaghetti bolognaise that could serve 8 people took only a minute more than making one that served 4. (Just chopping more veg). As such, making double, then freezing the extra 4 portions of sauce (ideally in 2 portions for 2) means at some point, I could come in from work and just cook up pasta and throw the frozen sauce in the microwave and have dinner on the table in a short time with me free to do something else while the pasta is cooking.

I always do big pots of chilli or bolagnase. Then job done for a few days. I don't mind eating same food on repeat though. Just add different veggies and carbs

This is what I do too rather than a day batch cooking.

I make meatballs to freeze, cook them in the oven then freeze, and then just fry quickly before eating. I made about 100 the other day.

You see on here women devoting full Saturdays or Sundays to batch cooking so there are meals for the week quickly available on busy weeknights. I mean, on those kind of evenings what’s wrong with beans on toast or something like that?!

I batch cook loads of things as there's only two of us - if anything I think casseroles/curries taste better after freezing! I'm not sure what you mean by "tastes of freezer".

Is it possible to cook whole meals ready for the freezer? Say Pasta with sauce or curry and quinoa? I basically want to make my own frozen ready meals.

Yes. I double wrap everything for the freezer, or it does get that taste.

This made me laugh. Reminds me of the Kitchen nightmares - of fresh frozen.

Splendud, yes, Peppers! They do not work for me frozen.

We use good quality thick plastic ones from dunelm. We used some cheap thin plastic ones once and did get more freezer burn. We freeze things that have a decent amount of sauce so home made pasta sauces, curry's, stews etc. No full meals as find they don't defrost aswell we find.

i understand 'tasting of freezer'. Some ice cream tubs that don't have efficient resealable lids end up tasting like that.

I batch cook a lot, especially atm as I'm going away for a few weeks soon and want to leave lots of choices for DH while I'm gone. Nothing ends up tasting of freezer because I have a huge collection of lock and lock tubs that are 100% airtight so the freezer air can't taint the food. You need to invest in some OP. Ziplock bags are also very good.

*freeze well

@MyrtlethePurpleTurtle same, if I’ve had something I might not want it again in the next month.

I live on my own so think batch cooking is great
Nothing tastes of freezer

I make spaghetti Bol , cottage pie , veggie lasagna , chilli , fish pie and curry mostly , I also batch cook and freeze jacket spuds

It's a lottery what I take out the freezer , never know what I'm getting but will definitely carry on in 2025

I don't batch cook per se but if I'm making something I know will freeze week I do make extra. Usually it tastes way better second time after having cooled/marinated and then been reheated.

Maybe you're cooking things that don't suit being frozen? Or maybe your freezer is a bit rubbish?

Thank you for posting this.

I don't know what it is about batch cooking. I mean, mine technically tastes great and no hints of 'freezer' taste. But once I've done a whole load f batch cooking, everything perfectly labelled and frozen - it's like there's an off switch, I just can face eating it. It's like there's very act of batch cooking wipes out ,y wish ever to eat that dish again.

However, my friends and family are super impressed I have super tasty frozen ready meals all home cooked. It's just that they seem to be the only ones eating them as I can't face eating them

This. Come on people give us your amazing curry recipes... I know what you mean OP.

What containers are posters using in the freezer? Are tinfoil ones any good or plastic tupperware? Or something else?

It's true that some things take freezing better than others, but for me the issue is usually changes in texture, rather than changes to flavour.

yes, I dislike the change in texture so only freeze a few things.

I would be lost without my freezer meals! We both work full time, always have, so using the freezer to store pre-made healthy meals has been a life saver. As others have said don't freeze the entire meal, I make the sides fresh but having the main component already done is a huge time saver. It also helps save money too for example if you've got a good deal on meat or chicken etc.

I make a big pot of red lentil dhal and freeze in individual portions. I'm lucky that I have a freezer in work so I store them there and then use for lunches. I do the same with soup. Gives me variety then, I can choose a soup or dhal depending on my mood and both are much healthier and cheaper than a ready packed sandwich etc!

This is the dhal recipe I use. I add chopped baby spinach leaves and cubes of butternut squash. All freezes perfectly. Reheat in microwave and have with a mini naan bread from the toaster!

I try and batch cook but usually, even when I make extra, DH and DS eat it before I get chance to freeze it

Yes if I make something I would freeze then the dc or DH usually just has it the next day for lunch or whatever, don’t think I’ve ever managed to have extra lasagna. I do freeze soup sometimes - less popular with dc!

I know what you mean, OP. Some things lend themselves better to being frozen than others. An example would be cottage or shepherds pie. I find if I freeze the whole thing, the potato reacts with the sauce and creates water. If I freeze mashed potato separately (defrost on the worktop and add a largeknob of butter) it's great. Similarly the sauce, freeze that separately.

I find some things freeze really well - curries, rice, lasagne, tomato or meat sauces (as long as no large bits of veg in there). Cheese also - perfect for freezing.

Joints of meat - unless really dense like a joint of pork don't always fare so well. I tend to cover mine - cooked or not - in greaseproof paper first and then into whatever bag/container. It protects from freezer burn. Also, I try (and often fail) to use within the 3 months although it's more like 5 or 6 and still ok.

What are you cooking/freezing?

Time, maybe. Not sure what money has to do with it, in my case. I make my meals out of good quality ingredients. There is no reheated/ frozen taste imo. Nothing better than knowing that if I don't wish to cook that night, I can just take out a meal, which will defrost in a few hours. I have no desire to eat takeaway food being delivered to my door.

It's true that some things take freezing better than others, but for me the issue is usually changes in texture, rather than changes to flavour. If you don't like it, don't do it: It's not mandatory! But if flavour is the problem, you may need to look at wiping down your freezer, removing anything that's been there too long or giving off odours, using a food storage system that locks out odours, and being sure to use up the frozen food in a timely manner.