Batch Cooking is one of those things that mystifies and intimidates some people. But, since it is truly a sure way to make your time in the kitchen more productive, I wanted to explain it this week. For those of you who already batch cook, please make sure you chime in and share your ideas or experiences in the comments.
Today, we will investigate the different ways you can “Batch Cook.” I have found in conversations that people think different things when you use the term “batch cooking” and I do not think any of us are wrong. As long as the end results are saving you time, you are doing it right.
Batch Cooking ~
Typically, this is preparing large quantities of a basic ingredient to freeze. For instance, you can make a huge batch of spaghetti sauce and then freeze it into one or two cup containers. You might brown five pounds of ground beef all at one time or make a double helping of pulled pork in the crock pot, one to eat that night and one to save for later.
Other people might consider it preparing a large batch of cookie dough and freezing some in ball shapes for baking later. A long time ago, I used to make breakfast by the batch. I would prepare breakfast empanadas and burritos and then freeze them individually for Bill to grab, heat and eat each morning.
Power Cooking ~
I have used this term often in the past and it can be interchangeable with batch cooking in some instances. Last year, when I found huge bags of leg quarters on sale for just $0.50 a pound, I wanted to cook them all at one time because I cannot stand handling those icky things. So, I cooked the entire bag, dividing it up and making four different recipes all in the same oven.
Sometimes, power cooking can also mean that you cook more than one meal when you are in the kitchen. I do this a lot too. I figure that if I am already in the kitchen, I might as well be using all the burners on the stove top and both of the oven racks too. On those nights, I will cook two different meals simultaneously. (I warn against this for beginning cooks as you have to be able to multi-task and not get confused.)
Once a Month Cooking ~
Once a Month Cooking is also referred to as OAMC. You might have seen that acrostic before and wondered what it meant. It can be applied two different ways:
Group Cooking
A group of friends will gather together with each person buying the ingredients for one recipe in large enough quantities to send home a finished recipe with each family that participates. I have seen groups gather in a church kitchen or even in someone’s large home kitchen. Everyone leaves with several prepared meals, ready to freeze.
Home OAMC
And yet, there are some brave women and men who go into their kitchens on one day each month and prepare mass quantities of casseroles, soups and other meals that they can stash away in the freezer and pull out each night. It takes them all day but after that one day of sacrifice, they are done for the month.
Whichever way you prefer to batch cook, or any combination thereof, it is a time-saver… a lifesaver on some nights. It can also save you money because instead of being drawn out to eat, you have dozens of items that can be quickly prepared just waiting for you in your refrigerator.
Tomorrow, we will talk about how to get yourself organized to batch cook.
I like to do a little bit of it all. It makes dinner go together so much faster if the meat is already cooked and in dinner portions. I’ll cook up a big batch of ground beef, drain it and put it in the freezer in meal portions to add to what I am making for dinner. If I buy a 10# bag of chicken quarters I usually like to cook it up and de-bone it then freeze in meal portions also. I also keep the broth of any meat I cook. I put it in a wide mouth canning jar in the fridge. When it is cold I just scrape off the fat, then it can be used when needed. I really like making some casserole type meals to freeze when I have a baby due. It helps so much after the baby comes (I know, I’ve had 7 with another on the way!). I really hope to do more in the future. I look forward to more posts and ideas from others. as a side note, I started storing our left overs from dinner into pint size wide mouth canning jars, it makes it easier for my husband to take it to work for lunch. I make sure I label it, including the date (with masking tape). This way has really worked for us and I didn’t have to buy new glass food containers (already had the jars), as we are trying to stay away from plastic. I also can see really quick if we have any left overs to use up. I made a turkey soup that my family raved over by using up left overs, which was another quick meal. 🙂
Congratulations on your expected arrival, Michele! And thanks for the tip on using canning jars for leftovers. I always use gladware but I think for soups and such, jars would definitely be easier! 🙂
Thanks Penny! Congratulations to you too. 🙂 My husband actually prefers the jars. He said it is like eating out of a can, which he would do if I bought him the canned spaghetti that he likes (he doesn’t even heat it). I did forget to mention that to make it easier to put into the jars I use a canning funnel. It makes it so much easier.