Do you batch cook? I have lots of questions!

[FelixFelix]

I am thinking of starting to batch cook at the weekends to save time through the week. It feels like by the time I've put dd to bed, then cooked tea and washed up its then time to go to bed! Both DP and I have hobbies which we would like to dedicate a bit more time to and I think we would have more spare time if we weren't cooking for ages every night. I don't really know where to start though!

We eat fairly healthily and I am currently calorie counting as I'm trying to lose weight. I am not sure if the type of meals we eat are freezable. For example, this week we are having spiced carrot and lentil soup, mexican chicken stew with brown rice, fish Thai coconut curry with brown rice, sausage with sweet potato chips (or mash) with veg, chicken korma with brown rice, mushroom stroganoff. I know I can freeze soup, so I'll start there, but what about the other stuff?

Do I just cook things as normal and then freeze in portions, or do I freeze the meat raw then cook it once I've defrosted it to use? Can I freeze things which contain coconut milk? What about creme fraiche? The korma and mushroom stroganoff I make both have creme fraiche in them so would you cook it without, freeze and then add the creme fraiche once you've reheated it? Is it possible to cut my own potatoes in to chips and then freeze them? Would you defrost before cooking or is it ok to cook from frozen? Same with mash. I'm assuming I just cook the rice as normal as I don't think it's freezable!

What sort of things do you cook? What kind of containers are best?

Sorry about all the questions. Any help appreciated!

Generally I make the mash/rice fresh. The rest I defrost. Dairy and coconut milk can split when freezing but that doesn't affect the taste.

From your list I would cook, portion and freeze the soup, the stew and the curry.

Mostly when I batch cook I portion it and take them out the night before they are required.

Thanks for the reply I could make the bases of the korma and mushroom stroganoff to freeze then add the creme fraiche at the end. Do mushrooms freeze ok? They would be in a bit of sauce. If I make the mexican stew, it has shredded chicken breast in it - would I just cook it as normal then freeze and reheat with the chicken already cooked?

Yup, mushrooms will be fine in the sauce, and so will your chicken breast. Mash freezes really well, so I tend to batch cook that to have with things as it saves faffing about peeling on a weeknight. If you wanted to add the creme fraiche at the end you could, but I just make stuff like that as I normally would and then freeze.

As for containers I buy plastic Chinese takeaway containers from Costco or poundland and write on them with a permanent marker, which comes off with really hot soapy water and a good scrub.

Batch cooking has been a revolution for us, our evening feel so much less crammed!

I love the plastic tubs that clip but also cheapies from pound land

Mash is good frozen as is carrot and parsnip mash etc

I could make the bases of the korma and mushroom stroganoff to freeze then add the creme fraiche at the end. Do mushrooms freeze ok? - Yes they freeze fine.

If I make the mexican stew, it has shredded chicken breast in it - would I just cook it as normal then freeze and reheat with the chicken already cooked? - Yes just make sure it's piping hot when serving.

I wouldn't freeze rice or mash. Soup's, curries and stews all freeze well. I also cook and freeze bolognese, tomato/onion base sauce and chilli.

I use plastic takeaway containers which you can get in the pound shop.

Brilliant, thanks so much everyone! I was worried that I'd have to start changing the sort of things we eat but apparently not I think a trip to poundland is in order!

The best way to batch cook is to just do as you go rather than mass amounts at weekends

So say tonight you make stroganoff. Make x4 what you usually make of the base. Then freeze x3 portions and add creme fraiche to the portion you are going to eat tonight. Then without making any additional mess, and just chopping more ingredients a few more minutes you already have the base for 3 more meals ( ie no prepping/ chopping when you want to use, just thaw, heat, add creme fraiche and make fresh rice next time)

Do the same with curries/ etc etc. always make at least double portion for you have one to freeze

i wouldn't call it batch cooking, but generally I cook double on two nights each week. we eat the leftovers after a couple of days so no need to freeze, which makes it much easier. most stuff will last a good few days in the fridge.

That makes more sense actually. I will start doing that

Yes, I agree dont use all of your weekend to cook but cook double or triple of something.

One meal that is nice is braised steak and onions

I do the cooking double/triple but I also occasionally do a big planned session. I quite enjoy it. I also find it helpful to cook a huge batch of basic mince, which I can turn into bolognese, chili etc.

I use ziplock bags with the air squeezed out and frozen flat, clip lock containers, pyrex containers with lids.

I also invested in half a dozen square lasagne type dishes, which fit in the microwave for speed defrosting if necessary. Some people would line their dish, freeze it, then take out the filling.

A tip I picked up on here was scotch magic tape for labelling. Sticks really well at low temperatures even when wet and just write on it with a sharpie.

Great tips, thank you. Unfortunately we don't eat beef so a lot of freezer friendly meals seem to be out of the question. I was thinking of doing bean chilli and portions of pasta sauce but it doesn't take me long to make a sauce anyway, so not sure if it's worth it!

I make batches of bean chilli and it freezes well. I have bought some containers but I also reuse takeaway containers. I use turkey mince in things like chilli as well. Batch cooking also lets you buy larger amounts if somethings on offer - I have several Salmon curries in the freezer at the moment.

lamb mince chili is fairly nice too (or bolognaise).

felixfelix hope the batch cooking went ok. Would love to know your mexican stew and stroganoff recipes !

I batch cook almost everything, and freeze it.

Veggie lasagnes and spinach and ricotta cannelloni are great to freeze in the foil containers you can buy in wilkinsons/asda/pound stretcher.
You can defrost them during the day and just cook them in the foil trays in the oven. No washing up the baking dish either.

I do freeze mash and rice, as well as buying them frozen from the supermarket.

we use Tip n Zip freezer bags from home bargains - 8 heavy duty ones for about 80p. They are suitable for sauces, soups, etc. We freeze curry sauce, bolognese, cheese sauce, chilli, soup, etc

they also do very reasonably priced plastic tubs suitable for home freezing