How To Save Time On Cooking

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

How to spend just 4 hours without standing by the stove for a week

Every housewife knows how much time it takes every day to prepare breakfasts, lunches and dinners. Meanwhile, using the proven method, you will spend only four hours and can not stand at the stove for a whole week.

Where to start

First, decide what to cook based on your family members' taste preferences. Make a detailed menu for the week. Calculate the amount of food you need. Based on the calculations, make a list with which to go shopping.

In order to save money, find out if there are any stocks in supermarkets. Find out the cost of products in the wholesale market. Buy where it is cheaper, a day or two before the planned procurement.

To freeze ready-made meals and semi-finished products, you will need containers, plastic bags, cling film. Based on the menu compiled for the week, estimate how many and what containers will be required. Purchase the required number of containers, packaging of bags for 50-100 pieces, 1-2 rolls of cling film. For cheesecakes, pancakes and cutlets, you can purchase a flat container without a lid.

To avoid annoying troubles, take note of a few simple rules:

1. Do not re-freeze food. Dishes can change taste and color. Divide food into containers in portions.
2. Close containers tightly to prevent food from absorbing the freon odor. Wrap open containers with finished products with cling film.
3. First courses, for example, borscht and hodgepodge, can also be frozen. To do this, pour the soup into cellophane bags at the rate: children's portion - 1 ladle, adult - 1.5-2 ladles. Tie the bags well and put them in the freezer.
4. It is preferable to defrost the first courses on the stove. To do this, pour some boiled water into a saucepan. Put on low heat. Place the frozen block from the bag into a saucepan. Stir as it melts. When the soup is completely thawed, bring to a boil by adding heat.
5. Do not freeze first courses in containers. The liquid expands / contracts during heat treatment. The plastic may crack.

Why is the preparation for future use useful?

Procurement of food for future use has many advantages. During the week you will have more free time. Sleep an extra half hour in the morning before work, since you do not have to stand at the stove preparing breakfast. In the evening you can devote free hours to your husband and children, relax or take care of yourself.

With a one-time preparation of breakfasts, lunches and dinners, you immediately remove all the garbage. The kitchen will be clean within a week. The volume of dirty dishes will decrease.

By purchasing large quantities of products in wholesale markets and on specials in supermarkets, you save money. And if guests suddenly come to the house, you will not have to be nervous, taking care of the treat. Set the table quickly by reheating the prepared food.

Successful recipes for freezing

Almost all ready-to-eat meals and convenience foods can be frozen. Make sure that the food contains the required amount of nutrients. Include the best breakfast, lunch, and dinner recipes in your weekly diet.

Cottage cheese with fruit and honey

Ingredients per serving:

• 100 g low-fat cottage cheese;
• 100 g of any fruit;
• honey for individual taste.

Add honey to the curd and stir until smooth. Cut the fruit into small cubes. Transfer the curd mass to a container. Place the pieces of fruit on top. Close the container with a lid and freeze. Defrost in the microwave if necessary, being careful not to overheat the food.

Cheesecakes

Ingredients for one to two servings:

• 200 g of medium fat cottage cheese;
• 1 chicken egg;
• 2 tbsp. l. flour (if the curd is watery, you can add more);
• sugar to taste.

Break the egg into curd. Add flour. Add sugar to taste. Mix well until smooth. Form the cheesecakes. Sprinkle flour on an open flat freezer dish. Lay the cheese cakes. Wrap with cling film and freeze. Stand for half an hour at room temperature before use, then fry in a pan on both sides until golden brown.

Rice with vegetables and chicken

Ingredients for three servings:

• 250 g of rice;
• 400 g chicken fillet;
• 300 g bell pepper;
• 300 g of tomatoes;
• 2-3 onions;
• 150 ml of soy sauce.

Rinse the rice and boil. Cut the chicken fillet into small pieces. Chop the onion finely. Cut the tomatoes into cubes, the pepper into strips.

Fry the chicken over low heat for five minutes. Add chopped vegetables. Pour in the soy sauce. Simmer for fifteen minutes, stirring occasionally. Wait for it to cool. Place rice and stews in a container. Close the lid and place in the freezer.

Chicken fillet pasta

Ingredients for three servings:

• 300 g chicken fillet;
• 200 g pasta;
• 3.5 tbsp. l. olive oil;
• 1.5 tsp. paprika;
• 1.5 tsp. mustard;
• 0.5 bunch of greens;
• a pinch of spices.

Add spices and paprika to olive oil. Add mustard. Stir. Place the chicken in the marinade. Refrigerate for a couple of hours. During this time, boil the pasta. Rinse under running water.

Remove the chicken fillet from the marinade. Cook each side of the meat chunks over low heat for five minutes. Let cool. Place pasta and chicken steaks in a container. Sprinkle with chopped herbs on top. Cover and freeze.

What not to freeze

Frozen blanks are non-toxic. However, defrosting changes the consistency, taste and color of some foods. Therefore, do not freeze:

• fried or stewed potatoes (possible in dumplings and potato pancakes);
• liquid fermented milk products: sour cream, kefir, yogurt;
• watery vegetables such as fresh cucumbers, tomatoes, cabbage.