Batch cooking
Batch cooking is only useful if it is cooled and reheated properly.
Slow cookers are good for low-maintenance batches, but big pots need sensible cooling, storage and reheating.
Timing guide
Planning numbers.
Use these as a starting point, then check temperature, texture and doneness before serving.
Method
Cook it in order.
- Serve what you need and move leftovers out of the slow cooker promptly.
- Portion into shallow containers so food cools faster.
- Refrigerate once cooled enough and do not leave food sitting out for hours.
- Label freezer portions with the dish and date.
- Reheat leftovers until steaming hot throughout before serving.
Avoid
Common mistakes.
Leaving a full pot to cool slowly overnight.
Reheating gently but not getting food hot throughout.
Freezing unlabelled portions and losing track of age.