I’m a firm believer in: why cook twice when you can cook once? Or, bulk cooking to ensure I don’t have to cook another night, or just stocking up, because a lot of recipes can be doubled, tripled, even quadrupled if you’ve got the freezer space.
Now…the problem is what to send in as leftovers for lunch…and how. Well, I’ve sent in:
- fried rice
- pasta (normally bolognese, but sometimes also our superhero sauce)
- leftover pilaf
If you use small containers for the freezer you can portion exactly for what you would need for one serving for the lunchbox, defrost, reheat….then off you go.
But what to send it in? There are heaps of thermos style food containers on the market, many with builtin spoons. The key issue: they must be leakproof.
And then here’s my top tips for hot leftovers at lunch time:
- heat the food until piping hot
- boil some water and fill the thermos
- leave it to sit for 5 minutes
- pour out the boiling water
- top up with more water, leave it to site while you stir the food then pour out just as you add the food to the container
- screw the lid on tightly
- it might sound overkill, but wrapping a facewasher or hand towel around the thermos on a very cold day helps it to retain it’s heat even a little bit more
- don’t forget to include utensils!
- the more you fill the container the warmer it will stay
Now, it has to be said there are some things I don’t pack leftovers of:
- soup for the little ones is too hard to manage (mine are 3 &5- we’ll be waiting a while before soup is a viable option. Nobody wants their child to pour boiling hot soup down themselves.
- pastries packed in a thermos go soggy
- dumplings stick to the thermos
Do you need to know what thermal container would work best for you?