To think batch cooking is awful

It definitely has a frozen/reheated taste but I think it comes down to money & time some can't afford to change

Yes, op! It all ends up as a congealed sludge and has a really distinctive taste to it. Even when frozen immediately and thoroughly defrosted.
I don’t bother now. Would rather make some pasta, omelette, beans on toast if I’m in a hurry.
In fairness, I don’t much like casserole type meals anyway.

So don't do it if you don't like it?

Not sure what your point is?

This makes no sense

No clue what "tasting of freezer" means.

I don't batch cook as a rule but if I have a massive pack of mince I'll cook double quantities of pasta sauce or chilli or whatever and freeze half. But I don't set days aside to batch cook for the following fortnight or whatever.

A thermometer probe is your best friend for food safety temps. Generally, food needs to cook or reheat to at least 75° throughout to be safe (there are lower exceptions like rare steak) .

Oven, microwave, saucepan all work, depending on the dish, you just want to be careful not to dry things out. I often find adding a tablespoon or so of water and keeping covered helps with reheating most things.

Batch cooking is such a depressing concept. Suggesting that someone with far too much on their plate should batch cook, should be an immediate month-long ban from MN.

Absolutely no interest in how I can be a better servant thanks.

You're clearly not doing it properly then!

I do it occasionally but I like eating different stuff so don’t find it very practical.

I know exactly what you mean OP. There is often a specific 'freezer' flavour to foods that have been cooked & frozen. I hate it.

I'm not sure what causes it, and whether there's a discernable difference between using freezer bags or foil trays or tupperware type trays

I don't bother much now after too many disappointments.

I cook double quantities of several meals each week & we eat it over 2 nights & it's stored in the fridge - curry, chilli, stew, bourguignon, lasagne, ragu etc

Then we only have to cook the sides fresh daily.

The other nights we have quick meals like stir fry, salmon, omelette etc

I think some people just don't notice the freezer taste as I've also noticed it in food from family & friends.

I don't do much batch cooking because I like preparing meals from scratch and stuff gets eaten but I don't think you can be doing it right.

If food is properly stored and frozen it shouldn't taste of the freezer.

I absolutely agree. Freshly cooked meals are the best!

I always make a huge batch of Bolognese sauce, and freeze in various portions sizes. It means the children can just grab a 1 portion tub for a meal, or I can use a 4 portion tub for a quick meal

I think some frozen food tastes ok- chilli, curry, stew etc. I often don't fancy it once it's been through the freezing and then defrosting stage though as nothing beats freshly cooked. I often freeze leftover chicken breasts, mince, chops etc. and once defrosted I find them unappetising and definitely changed by the freezing process.

Do you batch cook and freeze the entire meal? I make big pans of chilli, pasta sauce etc cos it's as easy to make 4 portions as 2. But I don't add the fresh herbs, or the carbs to eat with it. I adjust when reheating, and add extras then. So I'll make a fresh salsa or flatbreads, whilst the meal is reheating. If the flavour has dulled a little in the freezer, I'll chuck on some chilli oil, or add a tadka or some lemon juice, whatever I feel it needs. I think some dishes do dull off in the freezer but that's why you taste as you reheat. I reckon a few quick fixes would transform your batch cooking. Flavoured butters to drop on top. Fresh herbs. Tadka and spice oils. Chutneys. Sour cream. Citrus juices. Vinegars. Use what you have!

I agree that many (all?) vegetables lose their texture when frozen, so am not surprised that batch cooked vegetarian food doesn’t taste ‘right’, by which I mean the same. I don’t think fish stands up well to freezing and reheating either. Mashed potato is fine, but home cooked rice doesn’t keep its texture well, and neither does pasta. So yes, definitely better suited to some meat dishes.

But, if food actually tastes of freezer, whatever that is, then I’d be suspecting either not completely clean containers or a dirty freezer tainting the food.

Yes, especially if it's something you're already having for dinner that night. You're spending the time when it's convenient to save when it's not!

Fair enough if people don't want to plan ahead, it doesn't suit everyone but it does suit a lot of working parents who have a tight timeframe to work with, or for on nights after kids' hobbies.

I think I do know what OP means by 'tasting of freezer', it has happened a long time ago when my freezer was very old and my containers probably weren't all that, but I'd only just moved out of my parents!

I've always thought it was a bit sad too. Plenty of recipes you can make on the day that don't take ages. I'd rather have the occasional ready meal than batch cook. Plus we lack the space.

I don’t care for batch cooking either because I like the whole process of unwinding and cooking dinner but maybe you’re just freezing the wrong dishes?

Either that or thawing them improperly.

I find this opinion a bit odd. If you don't like things like stews, chillies,curries, pasta sauce etc then fair enough but there's nothing better than a delicious no cook meal. It's the same time in the kitchen to make ten portions as two.

If it doesn't work for you, fine.
I used to make huge vats of pasta sauce and curry, eat half that week and freeze the other half for the week after or whenever time was tight.
Saved me bloody hours when the DC were teenagers, and meant we ate properly.

I don't specifically set aside time to batch cook. I just make extra when I cook. Instead of cooking enough for 1 meal, I cook enough for at least 3 or 4 meals. It doesn't taste of freezer and is all.labelled, so easy to find.

Most things will defrost in the microwave or in a covered dish in the oven, so no need to plan ahead for that.

When cooking them anyway, I also make large batches of partially prepped food too, like ice cubes of sauted soffrito, boxes of mince browned with onion and garlic, seasoned raw chicken, etc. So I can use these at a later date to make a variety of things with little prep needed.

Agree. The only way I can imagine something tasting of freezer is if it hasn't been sealed properly with a tight lid. Or maybe a decent clip if it's in a bag. Otherwise you can get freezer burn.

Also, if you store the food for too long, the quality may be impaired. Same thing if your freezer isn't at the correct temperature.

We had butter bean and green pepper in tomato sauce from ours a couple of nights ago and it tasted better than when I froze it. DS1 is the only person in the house who likes beef, so I batch cook bolognese and beef ragu so that he gets his fix and I don't have to start chopping bloody onions for the gazillionth time.

Freezing and defrosting tends to soften and slightly break down foods, the more so if it freezes slowly. So fruit, veg etc that ought to have some crunch or bite to it isn’t great to freeze unless you can freeze it v quickly industrial freezer style. But if you’re freezing things like meat bolognaise, chilli, stews, some curries, etc, eg things that get better for simmering for a while and softening up, they’ll be great. Freezing a piece of cooked chicken with some veg on the side in a little box likely wont work nearly so well.

Go back to basics and learn to cook tasty food. Batch cooking is a great time saver.