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Food prep tubs’, batch cooking.
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By (user no longer on site) OP
over a year ago
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Do you do it?
What are your favourite/go to meals you cook in bulk, and freeze?
I tend to make curries, stews, and pasta dishes. I’m on the lookout for something different that I wouldn’t think would work, but it does. |
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By (user no longer on site)
over a year ago
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Mostly just cottage pie. I don't find any other meals keep well in the freezer (apart from the usual soups).
We do marinade alot of chicken and freeze so we can have yummy meals with little effort if necessary  |
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By *uzie69xTV/TS
over a year ago
Maidstone |
"Chilli, bolognese, soups, tangine. All freeze well. "
Yep me too - a Ragu sauce. I do a mahoosive pot of mince (beef+pork) with onions and tomatoes and freeze.
It could turn out as simple Spag Bog, Lasagne or with a bit of crushed cumin, chili powder and kidney beans for a hearty Chilli con Carne and rice. |
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By (user no longer on site) OP
over a year ago
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"Chilli, bolognese, soups, tangine. All freeze well.
Yep me too - a Ragu sauce. I do a mahoosive pot of mince (beef+pork) with onions and tomatoes and freeze.
It could turn out as simple Spag Bog, Lasagne or with a bit of crushed cumin, chili powder and kidney beans for a hearty Chilli con Carne and rice."
Beef and pork mixed? I like that plan. |
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By *onb21Woman
over a year ago
Cardiff |
When I used to be good and do it, I never bothered freezing the meals because that would add an unnecessary inconvenience in my view. I just cooked several portions and kept them in the fridge.
Things like salmon or steak and veg I would just take out in the mornings and eat at room temperature for lunch because microwaving would overcook it. It's no different to a salad.
Some things, like a chilli, would keep for a really long time in the fridge, so that was really easy.
There's a nice Joe Wicks Spanish chicken recipe that isn't really Spanish but tastes nice and is great for prepping. |
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I can't cook for one. I've tried, but somehow still end up catering for 20.
I batch cook Bolognese, lasagne, curry, chilli, cottage pie, fish pie, all the usual. I do a lot of slow cooker casseroles and stews, pasta bakes, tagines, a lovely slow cooker lamb with pasta, scouse, soups etc.
I like to cook but always chuck some of what I make into the freezer. I've just put 5 chicken pot pies away for days I can't be bothered cooking - I fancied one for dinner and it was as easy to cook six as it was one.
I hate food waste and can't always be faffed cooking so I portion and freeze a lot of stuff to be used later. |
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By (user no longer on site)
over a year ago
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More that I'd cook for one but make enough for 3/4 as I always have
Leftovers mean you can have the same dinner the next night without having to bother cooking or you can freeze it and have it over the next few weeks whenever you want.
Cooking for 1 every night and only making enough for 1 sitting seems like a waste of time to me |
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"Pulled pork from the slow cooker, but make sure to save some of the juice / sauce from the pot to add to the portions to be frozen so it doesn’t dry out. "
I do that with beef short ribs too, they freeze really well! |
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