Читать книгу The Batch Lady - Suzanne Mulholland - Страница 13
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Batch cooking isn’t just about saving time in the kitchen – it also saves time on all the related chores like planning, shopping and washing up, too.
How many of us get to three in the afternoon and start to panic about what we’re going to have for dinner that evening? We swing by the supermarket on the way home and browse the shelves for inspiration, torn between the convenience of a pizza or ready meal and the pressure we feel to put something homemade and nutritious on the table.
My way of cooking does away with this stress. With a little planning, you can streamline your shopping so that you can buy all the food for the week in one go. All of the planning is done in advance, so your daily mental load is lightened and you are only buying the food that you really need, meaning that there is no waste, all of which is far better for you, your wallet and the environment!
When it comes to cooking, you can pretty much batch anything – if I’m going to be making a mess in the kitchen, I’d rather make five meals at once and have one big mess to tidy up as opposed to having to clean down the kitchen every night of the week. If the recipes are made using a lot of the same ingredients and techniques, all the better.
The old-fashioned image of batch cooking is often centered around creating a huge vat of one meal, say a large pot of soup or a huge curry that you will be eating for weeks, but, for me, batch cooking is about cooking food that uses similar ingredients to create very different meals. For example, in one batch you can create a Moussaka and some Lamb & Feta Burgers, or even a Potato Dauphinoise and a Spanish Omelette – recipes that use many of the same ingredients, but offer great variety in your weekly meal plan.
