[dropcap style=”font-size: 60px; color: #71CCD5;”] O[/dropcap]ne of the most useful strategies for making mid week meals easier, is cooking in advance.
Sometimes it’s just prepping ingredients.
Other times it’s cooking whole meals in advance
We’re going to talk about preparing ingredients or ‘mise en place’ next week.
Today I want to focus on making whole meals ahead.
If you find yourself struggling to get dinner on the table each night, I highly recommend trying this technique of ‘cooking in advance’.
It’s actually very rewarding.
It doesn’t take as much planning as you might think.
And often your food actually tastes better after having a little ‘spell’ in the fridge.
WHAT YOU’LL LEARN TODAY:
- Which types of meals work best for cooking in advance
- 6 tips for reheating like a pro
3 Best for Meals for Cooking in Advance
1. Soups, stews and curries.
Anything with lots of liquid to protect it from drying out during the reheating process.
2. Anything slow cooked.
Typically better after the chilling and reheating process.
3. Anything you’d normally serve at room temperature.
No need to reheat. Just get it out of the fridge before dinner.
6 Tips for Reheating Like a Pro
1. Keep sauces separate.
Most sauces are best at a different temperature to the main event. Also prevents liquid from the sauce seeping into the rest of the meal and making everything soggy.
2. Add leafy greens and herbs at the last minute.
Helps to keep them fresher and avoid wilting.
3. Use a gentle ‘rising’ oven.
Pop your food from the fridge into the oven and then turn your oven on so the food ‘preheats’ with the oven. Allows time for the heat to penetrate to the middle without burning on the edges.
4. Cover to avoid drying out.
Foil or a lid works best.
5. Add extra liquid if needed.
If your liquid has been absorbed by other ingredients, don’t be afraid to add a little water.
6. Direct heat in a hot pan is the quickest.
If you’re in a hurry, just bang everything in a hot frying pan with a little olive oil and stir to warm it evenly.
SUMMARY:
Here’s what we covered today:
- The best meals for cooking in advance
- 6 tips for reheating like a pro
ACTIVITY
STEP 1. When you’re reviewing your weekly meal plan, turn to the ‘prep ahead’ possibilities. Plan to prepare at least one dinner ahead of time next week.
STEP 2. Do you already have a favourite do-ahead dinner? I’d love to hear about it in the comments below!
LEARN MORE
- See the ‘Prepare Ahead’ section at the bottom of every Stonesoup recipe.
- See the ‘Prep Ahead Possibilities’ section in every Meal Plan.
- See all the ‘Do Ahead‘ recipes
- See the Do Ahead Meals module of The Organized Cook Program
Have fun in the kitchen!
With love,
Jules x
I like to make bolognese sauce, curries, soup and stews in advance. Even if it is only in the morning. Flavours are so much better. Anything with veggies in it I tend to undercook so that they are just right when I finish it off that night. I got into the habit of doing this when my family was young. I had more time in the mornings and if things got chaotic in the afternoons I knew I had dinner sorted. It is something I still do.
LOVE it Leonie!
Great ideas here…I have got into bad habits by wanting to relax for a little while after making and eating meals. I know that ‘clean as you go’ is the rule as it saves a lot of work so I am making an effort to change. My beloved empties the dishwasher most mornings when he makes coffee for me and I love to walk into a clear kitchen so that is my new goal. I have no excuse either as I got a beautiful new kitchen earlier this year that I adore.
Lucky you Heather! A huaband who empties the dishwasher AND a new kitchen. Heaven!