BATCH COOKING: cook less and eat healthier


Batch cooking is a culinary technique that is becoming increasingly fashionable. It consists of taking advantage of Sunday to cook the menu of the whole week and, the fact of reaching to cook in a few hours for the whole week, it allows us to optimize to the maximum the resources and cooking of food. In addition to this, it has other benefits, such as:

  • healthier cooking: brings us closer to homemade food
  • move away from the ultra-processed
  • Menus that privilege fresh seasonal products
  • A kitchen without leftovers or waste.
  • Have much more free time, because we reduce the time we spend cooking 
  • It allows you to take advantage of the kilowatts consumed and make more efficient use of appliances.

This of course also translates into a benefit to the environment, as we waste less and save energy.

Batch cooking will allow you to eat healthy, stop wasting food and save time and money.

The kitchen is the biggest focus of energy expenditure in the home

Most dishes require a similar cooking time let's do for 2 that, for 4 people, so why not take advantage of it?

The kitchen is the place in the home that consumes the most energy, which affects our energy expenditure.

By using an appliance for different preparations, we will be amortizing the consumption of it. For example, if you turn on the oven to prepare a roast chicken, you can include a tray with assorted vegetables that you find in your fridge and are close to expiring. Another technique to save on your electricity bill is to use the waste heat from the appliances to finish cooking your food, instead of removing the food as soon as you turn it off.

If you also take into account the time discrimination, you can cook in the valley hours and thus the energy you consume will have a lower light price.



Make sure you have proper packaging before in large quantities:

  • Always remember to protect food well to avoid cold burns and that they take rare flavors.
  • Don't fill the containers to the brim in the case of soups and creams, because with freezing the water will dilate and take up more space, so it leaves room between the broth and the lid.

Use tápers and jars that close well, preferably stackable.

It uses transparent containers, preferably glass. That will allow you to have more in sight the dishes and be able to heat them if necessary in that same container.


Congela todo lo que puedas. Cuando haces dishes that can be stored well in the fridge or freeze in large quantities, then you can eat in a moment without having to think about cooking.


To use these frozen later just thaw in advance (leaving them in the fridge) or heat directly to the pan (rice, burgers, etc.) or pan (stews, stews, soups, creams, etc.) over low heat.

There are few things that can't be frozen, such as some emulsified sauces and some vegetables (lettuce, arugula, canons, etc.). In these cases it is better to store it in the fridge in a tightly closed container and eat it as soon as possible.


Use smaller containers and so you'll just have to thaw what you're going to eat: instead of freezing an entire dish in a large táper, freeze it in portions the size of a dish you'd eat. It takes less and is more effective.


Book a day of the week to prepare the weekly menu and, get to work!

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