Batch cooking ideas please

me1234567

Hi,

Im thinking of starting batch cooking (thanks to all you money savers:j)
Anyway i have a few questions if you don't mind helping me out with

1- If i make lasgnya can i layer it out and say part cook it then freeze it then when needed cook it straight from the freezer? (saves time in cooking lol)

2- Can i freeze hm oven chips? If so how lol? so i can cut down ooking time as they take 45mins so not good when we just want a quick meal

3- when i want to use whatever i make do i take it out in the morning and put it in the fridge and defrosit it or just use it straight out of the freezer? (is this the same for stuff lik bolognase sauce) Were not really microwave people just for soups really

4- If i make fish cakes can i cook the fish then prepare the fish cakes then freeze ready to be cooked?

I will cook most of it in the oven as i have to make seperate for my other daughter any way so this isnt a problem lol. Just thinking intead of wasting alot of foods.
Hope you can understand all that sorry to babble on lol
Think thats ll lol so if you could help me out that would be brilliant
Lin

Allegra

me1234567 wrote: »

1- If i make lasgnya can i layer it out and say part cook it then freeze it then when needed cook it straight from the freezer? (saves time in cooking lol)

Yes.

2- Can i freeze hm oven chips? If so how lol? so i can cut down ooking time as they take 45mins so not good when we just want a quick meal

Yes - set aside some time on a weekend, for instance, and cook several batches on trays in the oven for 30-35 min (when they just start going golden). Take out, cool completely then "open freeze" - that is, freeze them flat on trays. When frozen, bag up, and when needed, cook straight from freezer for 15-20 minutes.

3- when i want to use whatever i make do i take it out in the morning and put it in the fridge and defrosit it or just use it straight out of the freezer? (is this the same for stuff lik bolognase sauce) Were not really microwave people just for soups really

I would defrost first (unless it's one of the things above or similar). Bolognese, chili, curry, soups, stews.... All of those I'd take out the night before and defrost thoroughly before reheating for 5-10 minutes on the hob.

4- If i make fish cakes can i cook the fish then prepare the fish cakes then freeze ready to be cooked?

Yes - once you've cooked them, though, you should not reheat them again as the fish will have been cooked once already prior to freezing.

HTH

me1234567

Thanks so much HTH wasn't expecting any answers lol

Sorry another quick question how would i make the fish cakes if i wanted to freeze them?

Many thanks
lin

pixie1

My Hubs has been told he has high blood pressure and one of the steps he has decided to take to try and help this is to reduce the amount of red meat he eats.

The only problem is that i batch cook alot and it seems that all my recipes include beef .... hence why he has high blood pressure maybe

I normally cook chilli, lasagne, cottage pie, spag bol.

If i was back in the UK i would just substitute the beef for quorn as we both like that but you cant get quorn here in Oz :mad: and we dont like things like lentals, pulses and other meat subtitutes.

So has anyone got any ideas what i can batch cook instead? Would turkey mince make good chilli?

Any help would be fantastic.

With thanks

Pix

tabskitten

i am a chef in a gym and often use turkey mince in chilli con carne to make it a better lean protien- there is very little in batch cooking that you cannot sub beef mince or chunks for chicken or turkey.
i also make a chilli with 1/2 turkey mince, 1/2 lentils which disguises the lentils a little.
lasagne is great with veggies or poultry instead of meat too.
can you get venison? very good lean red meat sub for beef....

Trinny

Hi There

Turkey mince makes a good chilli,, you also havent mentioned curry, you could make both to a vegetarian recipe, otherwise what about mousakka - again made to a vege recipe,

Best wishes

Trin

pixie1

tabskitten wrote: »

i am a chef in a gym and often use turkey mince in chilli con carne to make it a better lean protien- there is very little in batch cooking that you cannot sub beef mince or chunks for chicken or turkey.
i also make a chilli with 1/2 turkey mince, 1/2 lentils which disguises the lentils a little.
lasagne is great with veggies or poultry instead of meat too.
can you get venison? very good lean red meat sub for beef....

I think i can get venison but iv never tried it ifs it a good lean meat i will have to give it a go - thanks for the advice.

Trinny wrote: »

Hi There

Turkey mince makes a good chilli,, you also havent mentioned curry, you could make both to a vegetarian recipe, otherwise what about mousakka - again made to a vege recipe,

Best wishes

Trin

Oh i love making currys and they are always made with chicken so i have that one covered. Ive never tried mousakka, i will have to give that one a go, thanks for the advice

Many thanks

Pix

mjm3346

Never mind red meat SALT is far worse, processed/cured meat like sausages and bacon are full of it, cheese is also high and surprisingly crumpets can be.

4 slices bread and 4 rashers bacon (no spread) can easily use more than the recommended maximum days allowance of 6g for a male adult.

Has he been given diet/lifestyle advice?
Should include watching salt (hidden or added), fitness and rest.

http://www.bpassoc.org.uk/BloodPressureandyou/Yourlifestyle/Eatingwell/Salt

elf06

mjm3346 wrote: »

Never mind red meat SALT is far worse, processed/cured meat like sausages and bacon are full of it, cheese is also high and surprisingly crumpets can be.

4 slices bread and 4 rashers bacon (no spread) can easily use more than the recommended maximum days allowance of 6g for a male adult.

Has he been given diet/lifestyle advice?
Should include watching salt (hidden or added), fitness and rest.

http://www.bpassoc.org.uk/BloodPressureandyou/Yourlifestyle/Eatingwell/Salt

I am afraid I cant add much to what has been said above as these would be my suggestion but I would like to say that somebody else has an issue with salt!! I always look at salt content on prepacked things (dont neccessarily mean ready meals as I dont often use them but some of them contain nearly 90% of your days salt:eek:) and it has become a slight obsession for me . I started looking at it after I had my son as their salt intake should be very little and I was shocked at how much some things contain!!!.

So thanks MJM for making me feel a little more normal

maysmummy

I third(is that a proper use of the word?) the salt thing. Have a look at the american site on Dietary action on sodium and health(DASH). The dash diet is perfect for you and hubby.A diet lower in red meat is advocated for high cholesterol. Does he have this as well?

Also, don't forget the 30 mins of exercise a day:j, and giving up smoking if you smoke
HTH XXX