Batch Cooking with Chef Nicole

The Holidays are upon us which means most of us will be cooking for a gaggle of family and friends. Here is @ChefNicole’s tips for batch cooking, so you make more food, spend less time cooking and more time enjoying the holidays.


Nice article. But it talks about taking food that will not be eaten immediately out of the danger zone…chilling them. What if I need to cook for a large number of people, say steaks, and would like to cook them in batches? I suspect I should chill the first batch while the second batch is cooking. Then, when I’m ready to finish all the steaks, once the second batch is ready, I’ll then need to bring the first batch back to temperature. Any tips & tricks on how to best juggle this? Thanks!