Batch cooking, storing and reheating

3 min read

Cooking in batches saves time, but babies are more vulnerable to food poisoning, so storage matters. Cool cooked food quickly, within about an hour, and keep it in a covered container in the fridge.

Use fridge leftovers within 48 hours, and freeze for longer. Freeze in small portions, in ice cube trays or small tubs, and use within a month. Defrost overnight in the fridge, not on the counter.

Reheat until steaming hot all the way through, then let it cool, and check the temperature before serving. Reheat only once, and throw away leftovers from your baby’s bowl.

Rice needs extra care. Cool it within an hour, refrigerate it, and use it within a day; do not reheat it more than once. Wash fruit and vegetables, and keep raw meat and fish away from other foods.