Mark Bittman once wrote in The New York Times about an “appliance that could help you save money, reduce food waste and get meals on the table faster.” What is this magical appliance that lets you save money and time? He was talking about the freezer! With a freezer -- something almost all of us have -- we can cook once and then eat much, much later. And doing that (cooking food, saving some and eating it later) is pretty much the big secret behind batch cooking. Preparing food in advance means spending less on dining out, ordering in or grabbing stuff at drive-thrus. It also means throwing out less of the food you purchase, and having more time to spend with family.
We've partnered with Campbell's to compile a list, you'll definitely want to bookmark, of what we believe to be the most important rules of batch cooking. By following these rules not only will you achieve your New Year's resolution of saving money, but you'll also have more quality time to spend with the family.
1. Freeze this, not that! Most things freeze beautifully, including rice, meatballs, oatmeal, quinoa, sauces, soups, breads, fruit, beans, casseroles, chili, muffins and pies. In fact, here’s a fabulous chart that gives you the maximum amount of time most foods should be frozen for. But there are some things that don’t freeze well at all. Mayonnaise, low-fat cream cheese, uncooked potatoes and lettuce all get funky in the freezer. Turns out -- to misquote Elsa in “Frozen” -- the cold actually bothers them anyway.
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