Batch Cooking: The Complete Guide to Cooking Smart

Batch cooking is cooking once to eat all week. Not sad leftovers — but versatile bases that you assemble into different meals every day. In 2 to 3 hours over the weekend, you free up your weeknights. Here is the step-by-step method.

Steps

1

Plan 5 base recipes

Batch cooking relies on versatile 'bases,' not complete dishes. Choose one protein (e.g., roast chicken), one starch (e.g., rice), two vegetable prep styles (e.g., ratatouille + roasted veggies), and one sauce or dressing. These 5 bases combine into 10+ different meals.

2

Do your grocery shopping in one go

Once your menu is set, do all your shopping in one trip. Buy everything needed for the 5 bases plus a few extras for daily garnishes (fresh herbs, lemons, seeds). One trip to the supermarket per week saves time and gas.

3

Cook proteins first

Start the oven for your proteins as soon as you begin. Roast chicken takes 45-60 minutes, lentils simmer for 20-25 minutes. These elements take the longest to cook. While they're in the oven or on the stove, you prepare the rest in parallel.

4

Prepare starches in parallel

While the proteins are cooking, start the rice, pasta, or potatoes. Cook them al dente since they'll be reheated during the week. Rice overcooked on Sunday will be mushy by Wednesday. Same principle for pasta and grains.

5

Prepare sauces and seasonings separately

Sauces are the secret to batch cooking that doesn't get boring. Prepare 2-3 different sauces or dressings: an Asian vinaigrette (soy, sesame, ginger), a homemade pesto, or a yogurt-herb sauce. By changing the sauce, you completely change the dish even with the same bases.

6

Assemble and store smartly

Store each base separately in airtight containers. Don't mix proteins with starches or sauces — it makes them soggy and limits combinations. Label and date each container. At mealtime, assemble in 5 minutes: base + starch + sauce + fresh garnish.

Batch cooking vs. meal prep: the real difference

Meal prep produces complete meals ready to reheat: you open the container and eat. Batch cooking prepares separate components that you assemble differently each day. Batch cooking is more flexible because you combine bases according to your mood. Meal prep is more convenient because everything is already assembled. The ideal is often a mix of both: a few complete meals in the freezer for lazy nights and bases in the fridge for normal days.

Kitchen organization for batch cooking

The key is to work in parallel, not sequentially. Before starting, take out all ingredients and utensils. Start the longest-cooking items first (oven, simmering). Use that cooking time to prepare quick elements (sauces, raw veggies). Clean as you go — a cluttered workspace slows everything down. By the end of the session, you should have 8-10 containers ready and a clean kitchen.

Storage times by food type

In the refrigerator (4°C max): cooked protein 3-4 days, cooked rice and pasta 3-5 days, cooked vegetables 3-4 days, homemade sauces 5-7 days, dressings 7-10 days. In the freezer (-18°C): cooked meat 2-3 months, soups and stews 3-4 months, cooked rice 1 month, blanched vegetables 6-8 months. The golden rule: if a food item has spent more than 2 hours out of the fridge, don't keep it. Cool your preparations quickly before refrigerating.

FoodCraft Tip

FoodCraft's freezer-friendly recipe filter

Look for recipes tagged 'freezable' in FoodCraft. These recipes have been tested to hold up well to freezing and reheating. You'll know exactly how long each dish keeps in the freezer.

Batch prep tags to save time

Recipes tagged 'batch prep' are designed to be easily scaled up. Instructions include bulk prep times and storage tips. You can triple quantities with confidence without risking the recipe.

Frequently asked questions

How long does a batch cooking session take?
Between 2 and 3 hours to prepare 5 bases covering a full week. The first few sessions take longer as you learn parallel organization. After 3-4 weeks, you'll easily get under 2 hours.
Is batch cooking cheaper?
Yes, for two reasons: you buy exactly what you need (less waste) and you resist takeout better during the week since your meal is already ready. The average savings is 25 to 35% on the monthly food budget.
Can you do batch cooking for just one person?
Absolutely, and it's even more cost-effective. Halve the quantities compared to family recipes and freeze half. This gives you a 2-week rotation with varied dishes without cooking every weekend.
How to prevent all meals from tasting the same?
The secret lies in the sauces, condiments, and fresh garnishes added at the last minute. The same chicken and rice bases become a Tex-Mex bowl, a Thai dish, or a Mediterranean salad depending on the seasoning. Prepare 3 different sauces each week.
What are the best dishes to start batch cooking?
Timeless classics: a stew or chili (freezes very well), plain rice or quinoa, assorted roasted vegetables, a homemade vinaigrette, and a lentil or chickpea dish. These 5 bases cover all macros and are hard to mess up.

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