Batch cooking ideas please

Patchwork_Quilt

I tend to get things out in the morning and leave them on the side before warming them up for tea so that they're fully defrosted in the middle

Stephen_Leak

Strictly speaking, you should thaw it out properly first.

Meanwhile in the real world, it's straight into the microwave for things I've cooked in advance. As I'm on my own, it's usually just a 500ml food container. Stop it after a minute or so, stir it about, and then continue "zapping" for another minute or so. Make sure it's piping hot all the way through, but that goes for anything you cook.

Do a search on these forums for me, Southernscouser, and especially the (in)famous Mr BadExample and our culinary (mis)adventures. Then one of the girls will be along to tell you how to do it properly.

ALIBOBSY

Well the H&S line would be thouroughly defrost first, but the reason is to ensure no ice in the middle which might cause that part to not heat up to as high a temp as is needed to kill any bacteria in the dish (freezing slows the bacterial growth right down, it doesn't kill it).
The reality is if you ensure the meal is thouroughly cooked through and red hot all the way in, it will be fine. Microwaves are great defrosters.

ali x

LeeSouthEast

Stephen_Leak wrote: »

Strictly speaking, you should thaw it out properly first.

Meanwhile in the real world, it's straight into the microwave for things I've cooked in advance. As I'm on my own, it's usually just a 500ml food container. Stop it after a minute or so, stir it about, and then continue "zapping" for another minute or so. Make sure it's piping hot all the way through, but that goes for anything you cook.

Do a search on these forums for me, Southernscouser, and especially the (in)famous Mr BadExample and our culinary (mis)adventures. Then one of the girls will be along to tell you how to do it properly.

My stomach is made out of cast iron anyway, so this is what I do. Never had a problem to date. I use Innocent Veg Pot containers! They stack nicely, are water tight, easy to clean and hold a very nice meal portion wise. Crack the lid, 5 minutes in the microwave with a mid-point stir, job done!

elf06

I am with the majority do it from frozen! I do single portions for the nights when I have been working (DS eats at nursery) so I take them out in the morning and pop whatever it is in fridge then bung it in micro once we are home. Putting it in fridge never completely defrosts it but it just makes it that little bit easier to get it out container!!

thefenman

I'm a dedicated batch cooker and to save space in the freezer, I put the stuff in plastic pots to freeze it and then take it out and bag it. Like most posters, I microwave from frozen but it is probably better to thaw first especially if there are chunks of meat such as chicken breast.

By the way, those who say hey have "cast iron stomachs" better not rely on it IMHO! "You and Yours" were talking about e coli yesterday - frightening!

Isis_Black

Thanks everyone that has helped me out!

Stephen_Leak

ALIBOBSY wrote: »

Well the H&S line would be

Don't get me started on the H&SE. The only people, who could take a "Claymore" wire-operated anti-personnel mine, and class it as a trip hazard!

hayleythedaisy

I've been reading through all the previous posts, and getting some great ideas and basically now feel inspired to make a massive pot of dinner to eat and freeze and serve with jacket or mash potatoes or pasta or rice.

I'm thinking something along the lines of mince, tomato passata type stuff, mushrooms etc etc.

I've never used beans and lentils etc before so some advice would be great if its not just chucking it in the pan.

I'm thinking of making a huge amount, something like 10 portions, and if it works doing it once every couple of weeks to try and keep costs down... is this a good idea? (I don't think I'll ever be a 50p a day kind of girl, I'm just not equipped with enough will power but still wouldn't mind cutting down.)

Thanks in advance.

Barneysmom

If you do the basic minced beef mix with what I call 'The usual Suspects'
you could freeze in portions then turn it into shepherd's pie, chilli or spag bol on the day with your different herbs and spices.
Usual suspects being:
Onion
peppers
mushrooms
sometimes carrot if I've got any to pack it out.