OAMC Cheese grating in bulkThere are so many ways to do freezer cooking. I’ve done most of them, but no matter what the method, here are a  few tips that make cooking in bulk a little less work.

My 5 tips:

  1. When I have more than one pot simmering on the stove, it’s hard to keep track of how long each has been on. I have several timers, but I usually have something baking at the same time or I forget which time is assigned to which pot.  I found that using small sticky notes with the time the pot should be finished on it placed on the lid to be a perfect way to keep track of everything.
  2. My bread maker is used almost daily.  I keep the recipes I use the most taped inside the cupboard door above it.  To make it even easier, I assemble bread kits – all the dry ingredients weighed and measured so it’s as quick as a mix.  Just add liquid and I’m done!
  3. Prepare and freeze frequently used ingredients. I use a lot of garlic and onion, so I designate a chopping day and put my food processor to work.  I then put them in snack size sandwich bags (approx 1/4 to 1/2 cup).  Today I did garlic, garlic and onion, and onion.  I also did 8 lbs of cheese, several different varieties, and froze them separately and as a pizza kit mix.  Take a moment to flatten the bags so they stack in the freezer to save space, but more importantly, they thaw in minutes this way. When freezing individually, put the items in standard sandwich or snack size bags and then bag the singles in one freezer bag. It’s slightly cheaper than using all freezer bags, and it makes locating the ingredients or items easier in the freezer as they’re all stored together.  I only mark the large freezer bag unless I put two different ingredients into one freezer bag.
  4. Keep packing tape in the kitchen. It comes in handy for so many things.  Place a piece on Tupperware or other container and then write with a Sharpie marker.  It never fails.  It can also be used to tape together freezer kits (several items which are prepared separately, but are used to create a single meal).
  5. Make your cookbooks work for you and leave a piece of yourself behind on the pages. This isn’t a library book, so go for it and write the changes in the ingredients, substitutions, additions, what your family liked or didn’t like.  Did you serve it for a special occasion?  An important guest? There’s nothing like reading your handwriting 20-years from now and wondering what you were thinking when you wrote it.  My cookbooks are almost a journal :).

Five Tips to make OAMC easier

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