In Philippe Vandel's program Culture Médias, columnist Laurent Mariotte evokes this new cooking trend that is igniting social networks: "batch cooking".

What does it correspond to and how do you go about it so as not to waste time and quality of the dishes?

DECRYPTION

"Metro (sofa in 2020), work, sleep" ... Even if teleworking has somewhat changed our habits, the fact remains that our working days are still as dense.

When the time comes to make us dinner, laziness invades us.

You are frozen in front of your refrigerator, staring into space, automatically deciding to order Chinese or pizza for the third time this week.

The solution to eating more balanced?

The "batch cooking".

"This means cooking in batches in English", explains Laurent Mariotte in Philippe Vandel's program,

Culture Médias

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"So it's cooking in advance. On weekends, for example, we will cook several dishes to reheat them every night of the week."

If this seems promising, Laurent Mariotte wants to be careful. 

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A quasi-military organization 

This new trend is beginning to attract many active ingredients, as evidenced by the many cookbooks published on the subject.

But beware, if "batch cooking" seems to be the easy way out, you must not be fooled by the effects of marketing.

"The initial idea is good", comments Laurent Mariotte.

"But it's more complicated in practice, to speak frankly. It's almost impossible, unless you are a great professional in setting up, like chefs in restaurants. Because you have to put everything in place and planning, which takes time. Then, you must have all the utensils, the ingredients to cook in commando mode. Especially since when you are told two hours, you can add half an hour, three quarters of an hour easily because there is work. "

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Thus, it is necessary to plan a day during the weekend for cooking and shopping.

Another point of alert and not the least, food cooked in advance is losing its value day after day.

A carrot cooked on Saturday will not provide as much vitamin C as if it is freshly prepared on Wednesday.

The solution ?

Cook ahead, yes, but not for the week.

"Let's get organized, but not too much. Already two or three days, that's good. You make a mashed fish today, you save mash for tomorrow and you make potato croquettes with the rest of the mash. . "