What is batch cooking?
Batch cooking is when the chef produces a lot of specific food at once, then saves it in portions for later use. Most of the time is frozen food, but can also be cooled or maintained in airtight containers for a short time depending on how it should be used. Some people practice batch cooking as a way to make meals in advance for themselves and their families, while others use it as a way to make a lot of food for events or distribute it.
Basic process
The basic idea of batch cooking is to create a double, triple or even four times the recipe of a particular food or bowl to be quickly attractive and served later. Cooking multiple doses is generally relatively effective because all ingredients can be purchased and cooked together. Most batch chefs also use something like a process of assembly, which helps things to move much faster.
Reasons for cooking in doses
Dose cooking is often the most attractiveBecause of the time they save. The chef who has done all preparations, cooking and cleaning in advance is usually a little more than thawing or re -warm the bowl to create a home masterpiece, often for a moment. In this category, chefs tend to devote one day a week or month of cooking and then store finished products in closed freezer containers. It can be a great way to feed the family or break individual meals on portions ready for recruitment.
Dose cooking can also be beneficial in feeding the crowd. Eaters often use the dose process in the production of the main food to serve, for example, a whole party or a large event. Chefs can also produce more dishes with the idea that some will be distributed, either to families in need or friends and neighbors.
Main Meals for Make-Ehaead
The main meals are some of the most lightweight cooking doses of poplar because they can easily bring food ready to eat. Casseroles, vegetable dishes and some pastaInová's meals, such as lasagna or baked ziti, can be frozen for a few months, then simply thaw and re -warm when you can enjoy. A number of meat meals, especially those that include strong chops or prepared fillets, can be made.
soups and supplies
soups are also a good choice for dose cooking because they easily double or triple - and also because they are generally so easily stored and re -heat. Many people who freeze the soup in doses divide individual or family portions in advance. In this way, a healthy lunch or dinner is as fast as choosing the right container and thawing.
desserts, breads and roles
pastry is also doing well in doses and can usually be stored for some time when it is properly sealed. Bakers often produce more biscuits, biscuits or muffins than they want to eat all. Maintaining some in the repository allows them to ensure that sweet objects or objectsLeba has always been at hand for unexpected visitors, school snacks or community sale.
food that usually doesn't work well
Innovative chefs can find ways to cook most of the food, although some recipes traditionally work better than others. In most cases, the easier it is, the easier it will be to store in the batch. Complex meals that include many sauces and ornaments may not be well stored. The same applies to meals with fragile ingredients such as fish or fresh fruits and vegetables. When it comes to desserts, cakes and cakes often do not store well for a long time - but they can always be made in large doses for immediate consumption.
tips and tricks
Most chefs recommend storing food in quality, airtight containers and freezing only after the food has cooled completely. Warm meals often produce connecation, which can result in a re -heating freezer and excessive moisture. In most cases, food would not beIn no way, LO is stored for more than six months to maximize the taste and nutrition.
Of course, freezing is not the only possibility of storage for batch cooking. Foods that will be consumed in a very short time can be cooled. Preservation and canning will also work in certain circumstances, but usually only where it concerns fruits and vegetables. Domestic protection usually requires great effort and compliance with strict processes to ensure proper food safety.