To think batch cooking and freezing is bleegghh

[Notgotajarofglue]

FT working busy mum trying to follow all the tips and hints on getting through these hectic years.
One thing always comes up:batch cook, freeze and reheat.
AIBU thinking that everything comes out Not envy
Watery sauces, soggy veg and dry over cooked meat in all the favourites recommended for this. Husband said it was like prison food. I don't know what I'm doing wrong as I'm a fab cook and it seems from mn that everybody loves batch cooking.
Can't just be me, they've got to be settling for eating horrid food just to save time right?

Husband said it was like prison food

Well he can get himself a book on cooking for the freezer and cook it himself. How much cooking does he do?

Some things do freeze better than others, in particular some spices/flavours freeze well and others don't. I freeze components but I also freeze a lot of whole dishes and don't get "prison food" on defrost.

It is easy to overcook something if you defrost by microwave. I used to take out larger frozen meals (by portion size) in the morning or the night before and defrost slowly in the fridge, then heat it up gently.

Try the BBC Food site or a big resource site like Allrecipes/Yummly with "freezer" in the selection criteria. Pick a few new things you like the look of and try them from the more highly rated freezer recipes. DH can pick some and try them too!

it's not the same as fresh food

How is it different?

I agree much prefer food cooked fresh. I find taking something out the freezer and having to reheat a slightly damp meal when I get home depressing 😬

I think some food is actually improved by leaving it for a while. DH agrees. I batch cook lasagne, cottage/shepherds/lentil pies, meatballs, currys, and stews and the flavour seems deeper after a week or so in the freezer.

But you must ensure they're airtight and defrosted slowly overnight, otherwise the texture can be a bit funny.

Anything with mince and small chopped veg works fine if frozen properly, bolognese, chilli and cottage pie base work perfectly, blended soups too. I re-heat on the hob from frozen which is way better than microwaving.

Stews and curries with larger chunks of veg are ok but the veg can go mushy, which I don't mind for a quick tea.

Mashed potato freezes well, I batch cook using the pressure cooker so there's less water and it's less likely to split when frozen.

Things like cottage pie, chilli con carne, spag bol sauce freezes fine. But I defy anyone to cook a beef casserole in the slow cooker, freeze it and expect it not to end up like mush.

Clutterbug that's rather rude. The OP has said she's a good cook and I don't doubt that. Some dishes just do not freeze well.

I reckon a lot comes down to container, length of time frozen and the method of defrosting and reheating.

Freezer burned stuff which had been wrapped in the smallest sheaf of cling film (dh I am looking at you!) is not nice

I agreed with you but some things freeze really well and others do not.

I would never freeze anything with pasta or potato (maybe lasagne as the pasta is thin). If you are freezing pasta and than cooking further (eg macaroni cheese) you need to make sure it’s less cooked than it would be if you’re putting it straight in the oven.

People who freeze mash, or roast potatoes, I cannot comprehend

Things I freeze:
Tomato sauce
Chopped up veg
Chill
Bolognese
Stews
Curries

Oh and cheese sauce. I’ve never made less than double the quantity I need as it’s such a pain in the ass

I agree my leftovers are never as nice when they've been frozen. Just a bit watery and the veg doesn't keep its structure. I don't eat meat so not sure on that.

I am with you, OP. I rather do stews and stuff in the slow cooker. We tend to eat two consecutive evening the same. I just cook up some rice, bulgur or so on the day.

Depends on the food. Agree that defrosting slowly and reheating slowly is usually better?

Some v snippy comments indeed on here. It’s nesrly as bad as the never ending cottage pie thread...

Op I think they taste horrible and watery too so I don't batch cook.
I just don't think food freezes well if it's been cooked.

Someone got out the wrong side of the bed clutterbugsmum I’m the same OP, never fancy it as much. Though I have found it’s a bit better if it’s in airtight Tupperware rather than foil trays etc.

It's never going to be completely the same when heating from frozen, but it shouldn't be much different at all - certainly not awful ... if you're not keen just make a meal to last a couple or three days and have with different things like bolognese with spaghetti one night, salad the next and in a jacket potato on the last day, which will save you freezing and defrosting. You could make a cottage pie base for cottage pie the first night, add some chilli powder when reheating and make into tacos the second night and possibly fill wraps with it and cheese and some salad the third night or whatever you fancy

People might be being a teeny weeny bit nippy

Probably. But describing yourself as a "fab" cook leaves you a bit open to a scintilla of nippiness if you don't display a great deal of knowledge of cookery.
There have been lots of good points above explaining why previously frozen food doesn't have to have watery sauces, tough meat or soggy vegetables.
It's a good point about having basic tomato sauce in; other sauces can freeze well too. Keeping a basic curry sauce is handy and can be tweaked last minute so it's not too samey.

Well freshly cooked food.

Some foods taste better cooked previously so flavours can merge but I wouldn't want to eat things like that all the time.

Yeah I think I agree. Although YABU for using the phrase "busy mum"(not envy)
I have never actually known anyone who "batch cooks" so believe it to be a thing that only exists in the parallel universe of MN. I imagine the batch cookers in either huge state of the art kitchens OR in the sort of 1980s farmhouse kitchen Jane Asher would have done a TV broadcast from.
My kitchen is tiny and my freezer only fits ice cream and frozen peas, so it ain't happening here anyway.
Would rather have an omelette.

Prepare everything uncooked, then cook it when you get home. or in the slow cooker.

I currently have 6 family meals in the freezer ready to cook. Look at Batchlady.co.uk, she has some nice ideas on what you can prepare as well as good shortcuts like frozen onions and peppers.

Pinterest is also full of freezer meals, where you prep all the raw ingredients in bags in the freezer, and take them out the in morning ready to cook that evening. Or take them out overnight for the slow cooker.

You have to experiment a little and see what works for you. Mince is good - lasagnes, cottage pie, chilli. Most beef dishes work well imo. If the sauces are watery, thicken with some flour!

I think chicken dishes can be very difficult to freeze when cooked, so I leave mine uncooked.

I dont care for frozen fish and, except for lasagne, I don't do pasta dishes either, ALthough I do make and freeze pasta sauces which can be a lifesaver.

I'm fairly new to batch cooking. I only freeze curries, stews (with smaller chopped veg), pasta sauce etc, so mainly liquid based - no dried up meat or soggy veg. Only 2 of us now so by making extra large portions I have enough for 4 meals from one batch.
I haven't noticed any deterioration from freezing, in fact like a pp I think it improves, especially curry.

I agree with you. Frozen food never tastes as good as freshly cooked food.
I would prefer to spend time cooking fresh rather than batch cooking and freezing. Each to their own.

As others have said it's all about what you freeze - we always have bolognese, chilli, curry and pasta sauce in the freezer. They taste just the same after freezing as they did before and means we get a nice home cooked meal for the time and effort it takes to cook a pan of pasta or rice on nights we're working late (or the baby has kicked off) when cooking from scratch wouldn't be feasible. Sausage casserole is another good one for the freezer.

Things that work well: bolognese (and all things mince based), curry, dhal, stews/casseroles - anything that cooks slow-ish and can be easily scaled up. Chicken is less suitable for freezing. Some things are better from the freezer, some things are not quite as good but still worth the time saving on a rushed weeknight. Chicken stock is good (or even bones for chicken stock to collect and batch cook).

I agree that it’s all down to technique and know how. There are some good books that are aimed at making use of leftovers/freezing food and it might be worth looking at them. Mary Berry has one, and there are others out there

YABU, I have a freezer full of batch cooked sweet n sour, curry, chilli con carne, and bolognese. It's all as good, if not better for being reheated :D

I didn't know this was a thing until MN! I read everyone say to do this when pregnant.... I don't really get it. I'd rather just make a stir fry or put some veg in the oven or pasta or slow cooker. Everyone must also have enormous freezers!