Does anyone batch cook

[Jamberie]

I'd be interested too Robyn

[deedub]

Darn, I just gave away a couple of fridge smarts I got in a 'mystery pack' the other day, I could have sent them to you Judy! Already have 4, didn't need anymore.
Clear mates are great for storing pastes, stock concentrate etc.

[judydawn]

Thank you for the nice thought anyway Deedub.  For some reason I don't have any veggie crispers at all in my fridge so I am using a large decor plastic tub, not the ideal arrangement. 

[obbie]

I'll let you know jamberie.

[MEP]

I will dig out the Tupperware container to see if they are any good for me. Thanks to the inspiration and motivation from this forum, tonight I cut up mushrooms, broccolini, capsicums and a Savoy cabbage ready for a stir fry and salad during the week. I don't like cutting onions and garlic ahead of time because I find the smell spreads throughout the fridge.

[Mama Fergie]

I don't like to pre chop any veg way in advance of cooking as it depletes the nutrition. I can understand the convenience but for the short time that it takes to clean and chop, the nutrients are more important to me. If you must pre chop best to store in a dark container and not a see through bag or container.
Where possible scrub and don't peel as lots of the nutrients are in the skin.

[Jude59]

I used to worry about nutriet loss too but apparently there is minimal loss if you use cut fruits within two to three days and cut veg within around five days.  Having a veg patch does mean I tend to pluck and cook these days but from the fruit and veg market I do prepare what I can.

"Cut fruits and vegetables lose some of their nutritional value when the flesh is exposed to oxygen. Fruits that are cut and stored in the refrigerate lose from 10 to 25 percent of vitamin C and carotenoids (antioxidants that are related to vitamin A) in about five or six days. Other nutrients and phytochemicals aren't lost after cutting."

"You don't have to wait until the last moment to cut your produce, but be sure you keep them stored in air-tight containers in your refrigerator. Having fresh fruits and vegetables ready to eat in your refrigerator may make it easier for you to make healthy choices at snack time.

How long should you keep them in the refrigerator? Use freshly-cut fruits within two or three days and vegetables within four or five days, to be sure you are getting the most flavor, best texture and maximum nutritional value."
About.com nutrition.

[goldfish]

Thanks for that info, Jude59 . . 

[Deeau]

I find the decore containers good too, the ones that are designed for microwave cooking have a vent in the top and a rack to keep the veg up off the bottom, I have as much success with those as the tupperware ones and they are alot cheaper.
http://www.decor.com.au/usage/viewproducts.aspx?id=563

As for bulk cooking I pre prep lots of meals and put in the freezer, pre make meatloaf etc, some meals are precooked and frozen and others are just cut up and thrown in a bag, one of my favourites is chopped chicken, throw in peanut butter, soy sauce, plum jam ( or apricot ) and chilli sauce, put in the frezzer, this can be taken out and defroted in the fridge, thrown in the crockpot in the morning or put in the oven for 25 minutes at night or even cooked in the pressure cooker if your really in a hurry. There are lots of options, with veg I tend to wash it all when I them get home and store then just chop up as I need it.

[MEP]

Thanks for the info about nutrient loss Jude.

[obbie]

lock n lock is on sale at TVSN   for those who wanted it.

[obbie]

Its Friday so I am cooking heaps tonight, for the freezer.

[MEP]

Wish I could be as organised as you are Robyn. I find my energy level is at the lowest point come Friday night so just managing dinner is a struggle let alone bulk cooking for the following week. It's a long weekend here so I'm hoping to do some bulk cooking over the weekend.

[obbie]

Can't get Fridge smart from Malaysia.

wish i could as its cheaper.

[Jamberie]

Thanks for reporting back! Might have to have a party