One of the essential tools of the batch cook are the containers and other containers (generally plastic and airtight) that we use to store the preparations until it is time to consume them.
In addition to what manufacturers and different websites recommend, there are some things that I have learned from my own experience in my kitchen, and, I am not going to lie to you, ruining several of these containers.
The first thing is to avoid storing freshly made food in a container. It is advisable to wait until it is warm or at room temperature. Second, make sure they remain airtight, because as they age, they lose that ability.
If a container stays there for several days by accident, say, in the school backpack, it is advisable to wash it very well with hot water, then rinse it with a mixture of water, baking soda and a couple of drops of bleach (not scented), and Let it air out a day or two before using it again.
Now select the containers in which you are going to store this week's preparations, which include, as always, three servings of legumes, two of fish, lots of fruits and vegetables,
Baked preparations
Preparations with sofrito
Fire preparations
Cold preparations
