How do I time slow cooking to be ready for lunch?
Slow cooker recipes often need to cook for 6 or more hours. As I mainly eat my main meals at lunchtime, that means getting up particularly early to prepare the dish.
Is it safe to delay the start of cooking dishes that use meats such as chicken/beef/etc?
If this is not safe, what process can I follow to have a safe meal ready at lunch without having to cook in the middle of the night?
(1)1 Comments
Sorted by latest first Latest Oldest Best
You could leverage an approach I used when I had small children and wanted to make meals that would take 45-60 minutes, yet we needed to eat within about 10 minutes of getting in the door. I would make Tuesday's dinner after dinner on Monday, then put it in the fridge and warm it up the next day.
Here's how that would work for you: on Monday, after lunch, start the slow cooker. Let it go all day. in the early evening it will be done. Cool it and put it in the fridge, all tender and fully cooked. The next day, warm up your serving and you are all set.
If you alternate the kinds of tough flavourful meats that benefit from a long slow cook with those that cook more quickly and can be prepped right before your main meal, you can essentially alternate cooking and noncooking days, lowering overall effort.
Terms of Use Privacy policy Contact About Cancellation policy © freshhoot.com2026 All Rights reserved.