Batch cooking tips and getting the most out of your freezer
Top tips for batch cooking and how to store foods in your freezer.
Top tips for batch cooking and how to store foods in your freezer.
When costly items get a bit more affordable I tend to buy up large on special, then do the prep work to have pre-prepared ingredients. For example, capsicums: they get sweated down with oil, celery and onions and then portioned out in to freezer-tolerant containers to make a quick base for stews, chillis and soups.
Tip: labelling contents and date with a dry erase whiteboard pen works well on the portions, but wipe it off before you stick the containers in the dishwasher as the dishwashing process seems to make it much harder to wipe off the script. No ideas as to why.
Member comments
Get access to comment