Batch baking/freezing
Batch baking is becoming increasingly popular because it allows the busy cook to provide a good supply of delicious homebaked goods for family and friends with the minimum of time spent in the kitchen.
For households owning freezers, batch baking becomes even more viable, as a variety of dishes can be frozen well ahead of time and used when required.
Batch baking saves not only time and effort, but money too, as it is more economical to bake with a full oven.
Allocate a couple of hours, and with careful timing, a number of items can be made in one session. There are two ways of approaching a batch bake:
| A | Choose a variety of different items that may be cooked in the oven at the same time. |
| B | Prepare a large quantity of one mixture, and use it to make a selection of related items. Other ingredients may be added to the basic mixture to give variation to the theme. |
Which of these you choose may depend on whether you are using a gas or electric oven.
A gas oven has a particular advantage - zones of heat. It is hotter at the top than at the bottom, so dishes which require differing temperatures can be cooked at the same time on different shelves, so saving time and money. This makes gas ovens ideal for method A.
e.g. oven temperature set at Gas Mark 5:
Gas Mark 6 (top shelf)
Gas Mark 5 (middle shelf)
Gas Mark 4 (Bottom shelf)
Electric ovens do not have zones of heat, but are the same temperature throughout, especially if the model is fan-assisted. This makes electric ovens excellent for batch baking by method B for a freezer or large family.
Several items which require the same temperature, e.g. cakes made from a basic Victoria Sandwich mixture may be baked at any position in the oven.
A little organisation beforehand is required for a successful batch bake.
Ensure you have sufficient ingredients and baking tins, and if you intend to
freeze your baking, have adequate packing materials and space in the
freezer.
Home Freezing
Freezing is very popular, especially with those who cook for a family. It enables the cook to plan ahead and make use of abundant supplies of fresh fruit and vegetables; cut down on shopping time by bulk buying and cooking; cater for unexpected guests and enjoy out-of-season foods. A few simple rules should be followed:
| 1 | Good quality food at their peak of freshness are essential. |
| 2 | Handle food as little as possible and make sure everything is spotlessly clean. |
| 3 | Freeze food as soon as possible after preparation. |
| 4 | Cool food thoroughly - never freeze warm or hot food. |
| 5 | Freeze food in quantities most likely to be used. |
| 6 | Label clearly, giving the weight, name and date on which it was frozen. |
| 7 | Use good quality packing materials; heavy-gauge polythene bags, aluminium foil, foil dishes, polythene boxes and freezer tape. |
Packaging
It is important to pack foods carefully to ensure they can be eaten at their peak of perfection. Foods packed in liquids or liquid alone, should be given 1 cm (1/2 inch) head space to allow for expansion during freezing. Exclude as much air as possible from solid packs. The following packs are most suitable for freezing:
Heavy gauge polythene
bags
An assortment of sizes are available. Seal with special covered metal twists
or freezer tape.
Aluminium foil
Ideal as an inner wrapping to exclude all air from the food. Overwrap with
polythene.
Foil Dishes
Good freezer-to-oven containers for pies, tartlets and puddings
Polythene boxes
Storage boxes with airtight lids. Always choose the size carefully to avoid
too much airspace.
Waxed tubs
With airtight lids suitable for liquids and squashable foods.
Freezer tape
Ordinary adhesive tape will not stick at freezer temperatures. Use special
tape for airtight packages.
Labelling
Write clearly on the packaging or use stick-on-labels to show the weight,
name of food and date on which it was frozen.
Freezer Storage
Maximum recommended freezer storage in months.
| Uncooked | Cooked | |
| Scones | ||
| Rich or Plain | - | 3 |
| Drop | - | 1 |
| Teabreads | 6 | 6 |
| Biscuits | 6 | 6 |
| Pastry | ||
| Short | 3 | 3 |
| Suet | 3 | 4 |
| Choux | 3 | 3 |
| Cakes | ||
| Victoria Sandwich | - | 6 |
| Sponge | - | 6 |
| Fruit | - | 6 |
| Gingerbread | - | 3 |
| Decorated Cake | - | 3 |
| Puddings | ||
| Steamed Sponge | - | 3 |
| Baked | - | 3 |
| Pancakes | - | 6 |
