#SugarBalancedLiving

Batch cooking sounds like a genius idea, and it’s meant to offer a simpler life too (since cooking can take up a lot of time). Just think about it; it’s one big cooking session that leaves you with ready-to-eat meals for days or weeks. But before you dive in and fill your kitchen with pots and pans, there are a few lesser-known things you should know. Now, for starters, it’s so important to understand that batch cooking isn’t just about tossing everything into a pot, it’s about getting it right so the meals taste just as amazing later.

So, with all of that said, here’s what first-timers often overlook when they start batch cooking.

Not Every Recipe is Freezer-Worthy

It’s a harsh reality, but yeah, it’s true. So, batch cooking requires a bit of strategy, and not every dish is up for the challenge. Some foods change texture or flavor after freezing and reheating. Soups and stews? Well, thankfully, they’re batch-cooking gold. How about something like crispy fried foods or delicate cream sauces? Well, not so much.

But what if you’re just flat-out unsure where to even start? Well, it’s really about looking into recipes that directly state that they can hold up after being frozen (most food blogs will tell you whether it can or can’t). But for the most part, 9 times out of 10, you can expect that a hearty soup made with the best bone broth will freeze beautifully while keeping its rich flavor intact. But again, look in advance and make sure what can and can’t freeze (and for how long).

Storage Space Is a Dealbreaker

While sure, batch cooking may seem simple, until you realize your freezer is a battleground of half-empty ice cream tubs and rogue frozen veggies. So, before you even think about cooking, you’ll need to take inventory of your freezer. Ideally, you should clear out old or forgotten items and organize the space to maximize room. You’ll need it. No, seriously, you’ll need it!

For storage, ideally, you should choose high-quality, airtight containers or freezer bags to avoid leaks and freezer burn. Also, you should be sure to just label everything. No, really, that frozen lasagna from three weeks ago and chili from yesterday will look identical when they’re encased in ice.

Timing is Everything

Believe it or not, batch cooking can easily spiral into chaos if you try to do too much at once. Instead of prepping five meals simultaneously, start with one or two recipes. This keeps the kitchen manageable and helps you figure out your rhythm. You can even watch YouTubers do it, a lot of them are pretty helpful on how it should be done.

Reheating Can Make or Break a Dish

Yes, really! So, reheating isn’t as simple as throwing food in the microwave and hoping for the best. Some dishes need extra care. For example, soups and stews should be reheated gently on the stovetop to preserve their texture and flavor.

But you also need to consider your containers, too. Are they microwave- or oven-safe? Well, the right container can mean the difference between a smooth reheat and a cracked plastic disaster.