Every kitchen freezes a different amount.
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Matching you to your system…
The method
You cook the components, not the meals.
A batch of rice, a chilli, some roast vegetables, a couple of sauces.
Each one goes into the freezer as its own block, and then every night for the rest of the week you pull out whatever you actually feel like eating and put a real dinner together in minutes.
Mise en place
Restaurants have cooked this way for a hundred years.
There is a reason a kitchen can put a plate in front of you 90 seconds after you order it, and it is not that they are cooking faster than you. It is that they are not cooking at all.
Every component on that plate was made hours earlier, in the quiet part of the morning, and stored in its own container along the line. When the ticket lands, the chef is not cooking your dinner, they are assembling it.
Chefs call this mise en place, which simply means everything in its place, and it is the first thing you learn in a professional kitchen.
It exists because a restaurant is the most time-pressured room in the world, and no kitchen on earth could survive dinner service if it started every plate from scratch.
Block prepping is that exact system, lifted out of the restaurant and moved into your freezer. You are not cutting corners. You are finally doing it the way the professionals do. 🍝
The system
So we built the trays the method actually needs.
BlockPrep is a set of food-grade silicone freezer trays, made in 4 different portion sizes, each one with a lid that snaps down and seals the air out completely.
You cook on Sunday, you fill the trays, you seal them and you freeze them.
During the week you press the bottom of a well and the block pops straight out, still whole, and goes into a pan or an air fryer.
That is the entire system. There is nothing to learn and nothing to weigh.
Whatever you prep, there's a well for it
4 sizes do the work of a whole drawer of containers.
Bar well · 6 wells · ⅓ cup each
Sauces, dips, pestos, herbs, protein bites, baby food, garlic and stock cubes.
Portion strip · 6 wells · ⅔ cup each
Veg sides, snack portions, broth and smoothie packs, breakfast bars.
Block · 4 wells · 1 cup each
Oats, soups, sides, grains, toddler meals, single portions.
Big block · 2 wells · 2 cups each
A full dinner for 2 and a kid · pasta sauce · chili · curry · stew.
Cook once. Build a different dinner every night. Never eat the same meal twice unless you want to.
Why not just use what you have
Tubs and open trays vs BlockPrep.
Tubs and open trays
Air sits on your food. It dries out, ices over and starts tasting like the freezer.
A dinner becomes a dozen tiny cubes you have to count back into the pan.
Bulky tubs waste freezer space, and you guess the portion every time.
BlockPrep
Airtight snap lid. Food stays protected from the air that causes freezer burn.
Four useful sizes, from a third-cup sauce portion up to a two-cup family block.
Stacks slim, portions cleanly and flexes so every block pops straight out.
The problem with ordinary containers ❌
The air is what ruins itAn open tub leaves air against the food. Grey edges and ice crystals by week two.A dinner is not an ice cubeOne portion of bolognese comes back out as a dozen little bricks you have to count.It has to come back outFrozen food welds itself to rigid plastic, and then out comes the knife.
This is the real difference. A meal prep container makes you decide on Sunday what you will be eating on Thursday. BlockPrep lets Thursday decide for itself.
Find your set
The method is the same for everyone. The number of trays is not.
Cooking for one and feeding a full house are completely different jobs, and they need completely different amounts of each size.
Buy the wrong mix and you either run out of the size you use most, or you end up with trays sitting in a cupboard doing nothing.
