Imagine, two hours behind the stove on Sunday and no need to touch a pan for the rest of the week. This is the promise of batchcooking, literally "batch cooking", a trend that is taking hold in kitchens. For its followers, it has both ecological and economic virtues.
Quèsaco?
The idea of batchcooking is simple: take two hours on Sunday to make meals for the week. "It came to me when I saw people around me having home deliveries or, for convenience, falling back on prepared meals because they didn't have time to cook because of the work," explains Caroline Pessin, author from the bestseller “In two hours, I cook for the whole week” (Editions Hachette). "These are solutions that are neither economical nor healthy," she insists.
Unlike soup or lasagna dish served all week, batchcooking guarantees different recipes each day but using a common base. In her book, Caroline Pessin offers for example a Greek lentil salad for starters on Tuesday, transformed into meatballs on Friday for the meal. Smoked salmon in a salad on Monday, integrated into a stew of fish on Thursday.
How it works ?
To succeed in this little culinary challenge, a watchword: organization. After completing the races, the stove is placed in a specific order. Cooking starchy foods, peeling vegetables, preparing a large dish. “We use common ingredients for the recipes to save time on peeling. But they will be used very differently during the week, ”assures Caroline Pessin.
The choice of recipes is essential. Each dish has its place in the week depending on its shelf life, to avoid including finding its small expired dishes in its fridge at the end of the week. “We prefer meat and fish on Monday and Tuesday. Or else we will make preparations that freeze well like lasagna or mince pie. "
Some tips also exist against unpleasant surprises. “You can rather choose smoked salmon and keep tuna in a box. Hard-boiled eggs keep with their shells. You can keep the raw vegetables cut in an airtight box, ”she continues.
For who ?
For those accustomed to cooking, the goal of two hours is largely achievable. For the others, do not panic if the timing overflows a little. “People who are not used to cooking homemade food may have more difficulty. But over time, we really get better. This is why there are steps to follow, ”reassures Caroline Pessin.
What advantages?
By buying exactly what you need for the week, there is no risk of food waste. "When I buy a sachet of Parmesan cheese, I know it will be fully used," says Caroline Pessin, who sorts the recipes according to their seasonality. But the argument of size is obviously that of time. “This is what makes this method successful. During the week, after doing the children's homework, for example, there is no time to cook. We open the fridge, we don't know what we can do. Thanks to batchcooking, the problem is solved. "