As a Meal Prep Service we recognize the pain points of having to cook and prep yourself. To attack these points and provide the highest quality product, here are a few cooking methods that we use every week when preparing our clients meals.
#1 Half Grill/Sear & Half Bake Technique
Why we grill, sear and bake our proteins. 2 main reason.
- Taste: The flavors in the chicken, steak, salmon, tilapia or any other protein we use will be heavily increased by the grill and oven mix.
- Moisture: Don’t you hate when your chicken is all dried up by day 2 or 3?? Searing and grilling before putting in the oven will help by creating a crispy layer around the protein that helps to lock in the moisture and flavors!
How We Do It: We start by grilling or searing depending on the protein and appropriate cooking method for it. For example if we’re cooking chicken or steak we will grill it, if we are cooking seafood we will sear. This first step is strictly for creating that crispy layer that will hold in all the moisture and flavor, once the outer layer is crisp we remove it from the grill or sear. After the protein has a nice layer on both sides we take it directly to our oven that rotates to evenly cook the protein through and through. Carefully checking each batch to make sure the internal temperature is exactly where it needs to be.
Combining the grill, sear to bake technique works wonders for locking in moisture and flavor. For those of us who have prepped ourselves at home we can definitely relate to having dried out protein by day 2 or 3 and having to put up with our meals for the rest of the week. Our meals are renowned by our clients for staying completely fresh all week long and a big reason for this success is due to our amazing chefs, techniques and technology that we have here at the Meal Prep Sunday headquarters.
Blanching is the process of boiling your vegetables for a short period of time and immediately dunking into ice water afterwards. This allows the vegetables to hold on to more nutrients and flavor while also adding more color to the vegetables. Time of boiling will vary depending on the vegetable we are using.
How We Do It: First thing we do is fire up our stoves and get the water to a boil while prepping our ice water for the second half of our process. Once the vegetables enter the boiling water time is of the essence. Of chefs diligently watch the timer to make sure each set of vegetables are evenly and perfectly cooked. We want our vegetables to be firm, fresh and crunchy all week long. Once the boiling is done we immediately strain the boiling water and quickly dunk in ice water to stop the cooking process. Next we spread out the vegetables on a sheet pan and season using salt. Taking us to our last step of storing the ingredients in our industrial sized fridge immediately after the process is done to lock in freshness. This process helps to bring vibrant colors out of the vegetables while keeping important nutrients that our bodies need in order to properly function as well as keeping them from getting soggy throughout the week.
#3 MAP (Modified Atmosphere Packaging)
Our headquarters house a packaging machine that vacuum seals and flushes oxygen out to properly conserve the meal for up to 7 days. Just enough time to receive your next set of meals! This machine will change the atmosphere in the container to make sure that oxygen is not a factor in aging the food faster than we want it to. This is one of the biggest problems with traditional Tupperware. Leaving the food exposed to oxygen will deteriorate the ingredients at a much faster rate. Our machine ensures that this does not happen to your meals so you get the same great taste, texture and smell for 7 days straight.
#4 Storing Our Ingredients In Our Industrial Sized Fridge
In addition to the industrial sized oven and MAP machine we also have am industrial sized fridge that we use to house ingredients before, during and after cooking. This allows us to mitigate the expose to warmer environments that often cause ingredients to enter the danger zone faster. (danger zone is the temperature in which foods grow bacteria that can be harmful in causing food poisoning and other illnesses) We only have our ingredients out to cook, package and deliver the meals. Bring us to our last and final point.
#5 Thermal Insulated Bags & Ice Packs For Delivery
During delivery we use thermal insulated bags and ice packs to ensure that the meals are in a temperature safe environment during transportation. Our meals are packed into these bags inside of our industrial sized fridge every Sunday. This process again helps to make sure our meals avoid the danger zone while also ensuring a fresh set of delicious meals from our fridge to yours!
What Do These Practices Do For Our Clients?
We realize that one of the biggest reasons why people don’t stick with a healthy eating regimen is because of having to deal with meals that may not taste the same by day 2 or 3. We strive to provide meals that taste freshly cooked 7 days a week! Taking these steps in cooking our proteins and vegetables have helped tremendously in providing meals that people will never get tired of and while we also have other methods to keep meals enticing, such as homemade sauces, new recipes every week and the ability to mix and match our meals. We knew that the primary methods of cooking had to be strong to have as a solid base for offering delicious meals all week. In turn this provides healthy well balanced and macro portioned meals that keep you on track for longer periods of time. Thus helping you reach your fitness and health goals!