This is what most people think of when they consider traditional ‘menu planning’. When I was first getting really interested in cooking, this was my preferred method.
It used to take me ages as I poured over my favourite magazines and cookbooks deciding what to cook each week. But it did mean I was cooking a lot of different and interesting meals which built my confidence as a cook.
The main downside was the inflexibility of not being able to make the most of any specials or if an ingredient looked particularly delicious in a shop or market. And the frustration when I couldn’t find a particular item. The other problem was that our plans often changed and I’d end up throwing out ingredients that had gone to waste.
§ how this method works
Basically each week/month/etc you sit down and plan out which meals you’re going to cook for that time period. And then create a shopping list
§ benefits of this method
– Allows for variety which is great from a nutritional and fun perspective.
– Good for people lacking confidence.
– Can save money by curbing impulse spending.
§ disadvantages of this method
– Time consuming
– Complicated
– Lacking flexibility / spontaneity
– More likely to have increased waste if plans change.
– Can be expensive if the list isn’t flexible to allow variations to make the most of seasonal produce / market specials.
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