An Anglo-Saxon technique aimed at “cooking in batches”, batch cooking makes it possible to prepare all the meals for the coming week in one go.
Economical and practical, it is THE solution to save time and avoid mental workload, but also to save on your bills. Good news in these times of inflation and rising energy prices! Indeed, batch cooking allows you to use your oven, plates or grill to make several recipes at the same time. For example, a quiche can be cooked at the same time as a cake!
Did you know ? You can save up to 9% of your electricity factor thanks to batch cooking (Source: France 3 Grand Est)
Finally, by planning your recipes, you will be able to put together a defined shopping list and you will also be able to reuse certain ingredients present in your fridge in other recipes! Perfect for a zero waste approach!
Cooking in batches, what does it actually consist of?
There are two different ways to “batch cook”:
- preparing the ingredients you will need to make your recipes (rice, seasonal vegetables, potatoes, legumes, boiled eggs, etc.);
- the preparation of complete recipes so that you only have to reheat your preparations.
Good to know : to make all of your homemade recipes, you will need an average of half a day, depending on the composition of your household.
Our advices
- optimize your time by preparing several recipes at the same time;
- start with the longest tasks (such as cooking or preparing pasta);
- before planning your dishes and preparing your shopping list, look at what you have in your drawers and in your fridge to reuse certain ingredients;
- clean your work plan as you go so as not to get lost in the ingredients and preparations;
- do not keep your starches and your sauces in the same dish, they risk becoming soft and sucking up the liquid over time;
- read books dedicated to batch cooking (see below);
- be sure to store your food in the fridge or freezer in glass jars, tupperware or bee wraps.
What are we eating this week?
Here is a list of balanced recipes to make in a short time!
MONDAY
Smoked salmon, cucumber and horseradish ravioli
©Bernard Radvane
TUESDAY
Sautéed duck breasts and hash browns
©Istock
WEDNESDAY
Leek and bacon quiche
©Jérôme Rommé
THURSDAY
Chicken with chanterelles from the movie The party
©DR
FRIDAY
Spaghetti with piquillo cream and Basque ham from Julie Andrieu
©Julie Andrieu
SATURDAY
Shepherd’s pie from Cyril Lignac
©margouillatphotos/istock
SUNDAY
Pumpkin soup, coral lentils, carrot and coconut
©DR
In 2 hours I cook light for the whole week, Caroline PESSIN, Hachette Pratique, €19.95
LR