Food beta

Batch cooking and storing

Draft for testing. Awaiting dietitian review; not medical advice.

Cook once, eat three times

One pot of a single vegetable or a simple stew can cover several meals. Cook it without salt.

From one pot to another meal

1Cook and cool
Cook without salt. Cool within 1 to 2 hours, then refrigerate or freeze.
2Portion and label
Freeze meal-sized portions. Write the food and date.
3Defrost in the fridge
Move a portion the night before. Use within 24 hours.
4Reheat once
Heat until steaming throughout, stir, then cool before serving.

Spread it out and cool it within 1 to 2 hours, then refrigerate or freeze.

Spoon it into 60 ml bags or an ice-cube tray. One portion is one meal.

Write the food and the date. Fruit and vegetables keep 3 months frozen; meat, fish and egg dishes keep 1 month.

Move a portion to the fridge the night before. Use it within 24 hours.

Heat until steaming hot all the way through, stir, then let it cool before serving. Never reheat it a second time.

Saliva on the spoon spoils food, so never save what she didn't finish.

Draft for testing. Awaiting dietitian review; not medical advice.