All about meal prep
With the second wave of Covid-19, we find ourselves back into the lockdown routine, juggling work and household chores all on our own. So, meal prep is one thing that can ease some pressure on you and lets you whip up a healthy meal in a few minutes. Chefs list a few things to keep in mind while prepping meal in advance.
PLAN, PLAN, PLAN
Decide a menu for at least three to four days. Given the weather, we shouldn’t prep for over four days. However, blanched and cooked tomatoes, boiled vegetables can be stored for a longer period.
STOCK UP
Stock your fridge with vegetables and groceries. Food items such as rice, pasta, flour, salt, oil, onion, tomato, potato, green chillies, garlic, ginger, fresh coriander, spices, frozen meats and some vegetables should always be stocked.
GET COOKING
Start the prep by cutting, chopping vegetables and meats. Multitask when making two or more dishes to avoid spending too much time in the kitchen.
WHAT TO MAKE
Increase intake of fermented foods as they strengthen the gut and overall immunity. Batter for dosa, idli can be made in advance. Cooked seasonal greens can be used for sandwiches and salads. Blanched tomatoes can used for pasta or even Indian cuisines. Don’t add salt to dishes while prepping.
STORING
Store food in Pyrex glassware or silicone containers. Make sure your refrigerator is kept at 40°F (5°C) or below and your freezer at 0°F (-18°C) or below. Always refrigerate fresh foods and meals within two hours. Cool the food before storing. For quick cooling, spread out cooked foods in shallow containers and immediately place in refrigerator.
MEAL PREPPING CAN HELP YOU WHIP UP A HEALTHY MEAL WITHIN A FEW MINUTES