Batch cooking concentrates meal preparation into one or two sessions per week, reducing daily cooking time from 45-60 minutes to just 10-15 minutes of reheating.
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Pro Tip
Label all containers with the dish name and date, and set a rule: anything older than 3 days in the fridge gets eaten that evening or transferred to the freezer.
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Did You Know?
Japanese bento culture institutionalises batch cooking - millions of Japanese workers eat home-prepared lunches daily, contributing to Japan’s globally low obesity rate of 4.3%.
References
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