When cooking in bulk, what’s your gameplan/schedule? What do you start with, and how do you allot your cooking time?
My usual MO is as follows:
-Heat the oven to 450 and grill a series of chicken breast, fish and perhaps turkey (all plain, so I can 'dress them up later' but they're still cooked and ready to eat on a second's notice if need be.). I also throw in a few yams in water to bake to have handy for prep for my 100 mile bike runs or 3+ hr runs…
-Keep a pot of water boiling and steam a series of veg- like broccoli, zucchini, rapini, Brussels sprouts, cauliflower (but I vary it to a degree each week).
-Hard boil some eggs
-Wash fruit, like apples, peaches, pears, nectarines that I keep at room temp, as well as those in the fridge- grapes, cherries etc.
-At the end of an hour, everything is cooked, cooled, and placed into glass containers in the fridge.
Keep practicing and you'll develop your own foolproof system that works magically for you!