A couple of years ago, a Dutch journalist interviewed me about this column. She was researching batch cooking methods. In the middle of the conversation, she told me something that she hadn't realized: “you use the oven a lot, that's fine”.
And the truth is that the oven seems like a huge pot to me, with the advantage that you can cook several things at the same time without mixing them. The oven is the most useful tool for batch cooking, hands down.
In these times of high energy rates, there are people who are concerned about the consumption that an oven can have. However, if you make good use of the space and plan the preparation, it can be the cheapest cooking method of all.
The important thing is to preheat it, not to constantly open and close the door, to take advantage of the residual heat (by turning it off a few minutes before the cooking time indicated in the recipe) and to keep it very clean (I wrote these tips a couple of years ago).
With that, you will have a very valuable machine for your batch cooking, and delicious preparations that will save you a lot of time and money.
On this week's menu (in which you will surely use the oven), I suggest, as always, three servings of legumes, two of fish, lots of fruits and vegetables, one vegetarian option per day and the
Elaborations with stir-fry
Elaborations to the fire