Think you know everything when it comes to batch cooking?
When it comes to the art of cooking in bulk, Chopped Canada judge Roger Mooking has it down pat. As the father of four kids, he makes it a weekly priority.
“During the week, we’re busy running kids to and from activities, so I tend to spend Sundays cooking and freezing a bunch of stuff that we can build meals from easily,” Rogers says.
From easy sauces to breakfasts-on-the-go, here are 5 things that Roger batch cooks for his family.
“I add it to sandwiches instead of mayo, or to soups to thicken and make heartier.”
“I reserve all the bones from roasted meats and freeze them until I have enough to make a decent pot of stock. Then I freeze it into smaller batches and use it as needed.”
“I add it to sandwiches, stews, meat marinades, veggie marinades and mixed into mayo for potato salads.”
“I like to slow roast a bunch of tomatoes and serve it in salads, to quinoa dishes and reheated into side dishes for steak or chicken. I also like to purée it into soups and for vinaigrettes.”
“I make batches of biscuits, pancakes and waffles for freezing. I just thaw and reheat for a quick breakfast or snack.”
This interview has been edited and condensed.