Pre and Post cooking activities are killjoy
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Only skill enhanced during lockdown was cooking various international cuisines. But I have major issue with 3 things. All website and chef must standardize the cooking parameters 1. Prep time : doesn't include the time to peel off, clean/cut various vegetable etc . 15 mins prep time means 45 for me :^) 2. Meal for 2 or 4: It is so misleading. Either I end up cooking for one person or for the whole village and then some. 3. At the end of all cooking vblog, Please show how your kitchen looked like and then it what is the outcome.
cheers,
Super
------------------------------------------ Too much of good is bad,mix some evil in it
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Only skill enhanced during lockdown was cooking various international cuisines. But I have major issue with 3 things. All website and chef must standardize the cooking parameters 1. Prep time : doesn't include the time to peel off, clean/cut various vegetable etc . 15 mins prep time means 45 for me :^) 2. Meal for 2 or 4: It is so misleading. Either I end up cooking for one person or for the whole village and then some. 3. At the end of all cooking vblog, Please show how your kitchen looked like and then it what is the outcome.
cheers,
Super
------------------------------------------ Too much of good is bad,mix some evil in it
And be careful when eating Frankfurters: Safe Consumption of Hot Dogs: What Consumers Need to Know[^] :-\
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Only skill enhanced during lockdown was cooking various international cuisines. But I have major issue with 3 things. All website and chef must standardize the cooking parameters 1. Prep time : doesn't include the time to peel off, clean/cut various vegetable etc . 15 mins prep time means 45 for me :^) 2. Meal for 2 or 4: It is so misleading. Either I end up cooking for one person or for the whole village and then some. 3. At the end of all cooking vblog, Please show how your kitchen looked like and then it what is the outcome.
cheers,
Super
------------------------------------------ Too much of good is bad,mix some evil in it
'Fond' memories of cooking a rice based dish, 'thats not enough, I'll add some more' I could have fed mainland China for a week with the results! :laugh:
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'Fond' memories of cooking a rice based dish, 'thats not enough, I'll add some more' I could have fed mainland China for a week with the results! :laugh:
I did something similar when cooking stew and dumplings, I thought the amount of dumplings I got from the recipe seemed a little on the small side ( I do like my dumplings) so I tripled the dumpling mix. Big big mistake and it got bigger the longer it cooked. I try and follow the recipe now rather than making up the proportions on the fly.
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'Fond' memories of cooking a rice based dish, 'thats not enough, I'll add some more' I could have fed mainland China for a week with the results! :laugh:
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I did something similar when cooking stew and dumplings, I thought the amount of dumplings I got from the recipe seemed a little on the small side ( I do like my dumplings) so I tripled the dumpling mix. Big big mistake and it got bigger the longer it cooked. I try and follow the recipe now rather than making up the proportions on the fly.
I know, I think the people who write the recipe might have that sort of experience!
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I did something similar when cooking stew and dumplings, I thought the amount of dumplings I got from the recipe seemed a little on the small side ( I do like my dumplings) so I tripled the dumpling mix. Big big mistake and it got bigger the longer it cooked. I try and follow the recipe now rather than making up the proportions on the fly.
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Only skill enhanced during lockdown was cooking various international cuisines. But I have major issue with 3 things. All website and chef must standardize the cooking parameters 1. Prep time : doesn't include the time to peel off, clean/cut various vegetable etc . 15 mins prep time means 45 for me :^) 2. Meal for 2 or 4: It is so misleading. Either I end up cooking for one person or for the whole village and then some. 3. At the end of all cooking vblog, Please show how your kitchen looked like and then it what is the outcome.
cheers,
Super
------------------------------------------ Too much of good is bad,mix some evil in it
I get Hello Fresh every week. I pick three meals for two so I can cook three times and eat six days :D Also, cooking for one is pretty much impossible because you'll be left with half of each ingredient. They deliver the ingredients to my door together with the recipes.
super wrote:
15 mins prep time means 45 for me
I've got this same problem! Maybe a ninja chef cook with razor sharp katanas can cut those onions in < 10 seconds, but it takes me a few minutes at the least. In the best case it takes me something like 10 minutes longer for 20-30 minutes prep time. The longer the prep time, the more extra time I need. So if it says 60 minutes I prepare for 120 (and I avoid those, very few meals are worth that much of my time!) :omg: I've been doing this for almost two years now and it gets a little better, but not much (60 minutes is cut back to 90 though!).
super wrote:
Meal for 2 or 4: It is so misleading.
A meal for two is literally anything between 1.5 and 3 people.
super wrote:
Please show how your kitchen looked like and then it what is the outcome
It never looks like the beautifully decorated plate on the picture :sigh:
Best, Sander sanderrossel.com Migrating Applications to the Cloud with Azure arrgh.js - Bringing LINQ to JavaScript Object-Oriented Programming in C# Succinctly
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Tony Hill wrote:
proportions on the fly.
Nowadays , my ingredients are on the fly. "This is not there, no problem Ill replace with this."
cheers,
Super
------------------------------------------ Too much of good is bad,mix some evil in it
Through university and graduate school, most of my friends were Chinese. Amongst my post important cooking lessons (given indirectly, except eggroll were taught) I learned the most important rule about cooking and ingredients: What are the ingredients needed for your dish? : Whatever you have on hand, those are them. This also goes to what you do when you go shopping - local vegetables - no need for anything rare and exotic. It always works out.
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
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Only skill enhanced during lockdown was cooking various international cuisines. But I have major issue with 3 things. All website and chef must standardize the cooking parameters 1. Prep time : doesn't include the time to peel off, clean/cut various vegetable etc . 15 mins prep time means 45 for me :^) 2. Meal for 2 or 4: It is so misleading. Either I end up cooking for one person or for the whole village and then some. 3. At the end of all cooking vblog, Please show how your kitchen looked like and then it what is the outcome.
cheers,
Super
------------------------------------------ Too much of good is bad,mix some evil in it
Long ago I learned to use cooking shows for technique not recipes. In truth, part of this is necessity as I've been a vegetarian for just shy of 49 years - but technique is what you should really be looking to get out of them, anyway. Some good knives will help speed up your prep. Also, certain vegetables have a natural set of cooking cutting options to speed you along your way, onions in particular. A good peeling tool. There are variants and they do have a bit of personal taste for comfort and speed. I'm an away-peeler; Mrs. is a towards-herself peeler (which is rather common). We differ on our weapon of choice. Either way, a good peeler is really quick. With experience, you can prepare much as you go along. Prep concurrent with the cooking so far as is possible. Garlic can be bought pre-chopped saving much time. Two-pound jar in the fridge. Unlike the TV entertainers, I can usually cook the whole thing in one pot - just as in the Chinese takeout (timing is everything). My rice cooker, from before they were popular, is approaching its 40th year of service and might count as a second pot. In my case, as a vegetarian, there's generally more prep time for a meal. I can't just throw a slab of some beast into a hot environment and wait for it to suitably change color. I get paid back, however, on the back end of the process as cleanup, sans the grease, is generally easier. Don't even try to imitate them any more than any other TV actor/actress. You don't have a staff doing all the work for you and you cook in real-time, not put it in the oven and take out one that's already conveniently just ready a minute later.
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
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Long ago I learned to use cooking shows for technique not recipes. In truth, part of this is necessity as I've been a vegetarian for just shy of 49 years - but technique is what you should really be looking to get out of them, anyway. Some good knives will help speed up your prep. Also, certain vegetables have a natural set of cooking cutting options to speed you along your way, onions in particular. A good peeling tool. There are variants and they do have a bit of personal taste for comfort and speed. I'm an away-peeler; Mrs. is a towards-herself peeler (which is rather common). We differ on our weapon of choice. Either way, a good peeler is really quick. With experience, you can prepare much as you go along. Prep concurrent with the cooking so far as is possible. Garlic can be bought pre-chopped saving much time. Two-pound jar in the fridge. Unlike the TV entertainers, I can usually cook the whole thing in one pot - just as in the Chinese takeout (timing is everything). My rice cooker, from before they were popular, is approaching its 40th year of service and might count as a second pot. In my case, as a vegetarian, there's generally more prep time for a meal. I can't just throw a slab of some beast into a hot environment and wait for it to suitably change color. I get paid back, however, on the back end of the process as cleanup, sans the grease, is generally easier. Don't even try to imitate them any more than any other TV actor/actress. You don't have a staff doing all the work for you and you cook in real-time, not put it in the oven and take out one that's already conveniently just ready a minute later.
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
W∴ Balboos, GHB wrote:
Some good knives will help speed up your prep
I been using blunt knives for a long time; I don't like sharp things. It was weird to hear that blunt knives are more dangerous than sharp ones.
W∴ Balboos, GHB wrote:
Unlike the TV entertainers, I can usually cook the whole thing in one pot
Slowcooker. Turn it on before work, forget it, come home to a great smell. It's like a rice-cooker, but for veggies (and/or meat). Unions are available pre-sliced, so why even bother?
Bastard Programmer from Hell :suss: If you can't read my code, try converting it here[^] "If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Only skill enhanced during lockdown was cooking various international cuisines. But I have major issue with 3 things. All website and chef must standardize the cooking parameters 1. Prep time : doesn't include the time to peel off, clean/cut various vegetable etc . 15 mins prep time means 45 for me :^) 2. Meal for 2 or 4: It is so misleading. Either I end up cooking for one person or for the whole village and then some. 3. At the end of all cooking vblog, Please show how your kitchen looked like and then it what is the outcome.
cheers,
Super
------------------------------------------ Too much of good is bad,mix some evil in it
Perfect size, clean up process. Works every time. Make:.... reservations. Well, it worked in the old days. :(
If you can keep your head while those about you are losing theirs, perhaps you don't understand the situation.
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Perfect size, clean up process. Works every time. Make:.... reservations. Well, it worked in the old days. :(
If you can keep your head while those about you are losing theirs, perhaps you don't understand the situation.
"Mom? Just calling to check what you're cooking today. Brussels sprouts? No, I'm ordering pizza." :laugh:
Bastard Programmer from Hell :suss: If you can't read my code, try converting it here[^] "If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Only skill enhanced during lockdown was cooking various international cuisines. But I have major issue with 3 things. All website and chef must standardize the cooking parameters 1. Prep time : doesn't include the time to peel off, clean/cut various vegetable etc . 15 mins prep time means 45 for me :^) 2. Meal for 2 or 4: It is so misleading. Either I end up cooking for one person or for the whole village and then some. 3. At the end of all cooking vblog, Please show how your kitchen looked like and then it what is the outcome.
cheers,
Super
------------------------------------------ Too much of good is bad,mix some evil in it
My wife and I have been experimenting with slow-cooker recipes of late. It's handy, especially with young kids, to not be tied up with a lot of post cooking cleanup. Coming home to a house filled with the smell of food is a nice mood enhancer, too.
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Only skill enhanced during lockdown was cooking various international cuisines. But I have major issue with 3 things. All website and chef must standardize the cooking parameters 1. Prep time : doesn't include the time to peel off, clean/cut various vegetable etc . 15 mins prep time means 45 for me :^) 2. Meal for 2 or 4: It is so misleading. Either I end up cooking for one person or for the whole village and then some. 3. At the end of all cooking vblog, Please show how your kitchen looked like and then it what is the outcome.
cheers,
Super
------------------------------------------ Too much of good is bad,mix some evil in it
super wrote:
Meal for 2 or 4: It is so misleading. Either I end up cooking for one person or for the whole village and then some.
Look for clues on whether it's meant to be THE meal for thanksgiving, or one of the dishes in a french nine dish dinner.
Wrong is evil and must be defeated. - Jeff Ello
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I get Hello Fresh every week. I pick three meals for two so I can cook three times and eat six days :D Also, cooking for one is pretty much impossible because you'll be left with half of each ingredient. They deliver the ingredients to my door together with the recipes.
super wrote:
15 mins prep time means 45 for me
I've got this same problem! Maybe a ninja chef cook with razor sharp katanas can cut those onions in < 10 seconds, but it takes me a few minutes at the least. In the best case it takes me something like 10 minutes longer for 20-30 minutes prep time. The longer the prep time, the more extra time I need. So if it says 60 minutes I prepare for 120 (and I avoid those, very few meals are worth that much of my time!) :omg: I've been doing this for almost two years now and it gets a little better, but not much (60 minutes is cut back to 90 though!).
super wrote:
Meal for 2 or 4: It is so misleading.
A meal for two is literally anything between 1.5 and 3 people.
super wrote:
Please show how your kitchen looked like and then it what is the outcome
It never looks like the beautifully decorated plate on the picture :sigh:
Best, Sander sanderrossel.com Migrating Applications to the Cloud with Azure arrgh.js - Bringing LINQ to JavaScript Object-Oriented Programming in C# Succinctly
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Perfect size, clean up process. Works every time. Make:.... reservations. Well, it worked in the old days. :(
If you can keep your head while those about you are losing theirs, perhaps you don't understand the situation.
That's my "cookbook". :-D
Kelly Herald Software Developer
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I get Hello Fresh every week. I pick three meals for two so I can cook three times and eat six days :D Also, cooking for one is pretty much impossible because you'll be left with half of each ingredient. They deliver the ingredients to my door together with the recipes.
super wrote:
15 mins prep time means 45 for me
I've got this same problem! Maybe a ninja chef cook with razor sharp katanas can cut those onions in < 10 seconds, but it takes me a few minutes at the least. In the best case it takes me something like 10 minutes longer for 20-30 minutes prep time. The longer the prep time, the more extra time I need. So if it says 60 minutes I prepare for 120 (and I avoid those, very few meals are worth that much of my time!) :omg: I've been doing this for almost two years now and it gets a little better, but not much (60 minutes is cut back to 90 though!).
super wrote:
Meal for 2 or 4: It is so misleading.
A meal for two is literally anything between 1.5 and 3 people.
super wrote:
Please show how your kitchen looked like and then it what is the outcome
It never looks like the beautifully decorated plate on the picture :sigh:
Best, Sander sanderrossel.com Migrating Applications to the Cloud with Azure arrgh.js - Bringing LINQ to JavaScript Object-Oriented Programming in C# Succinctly
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Sander Rossel wrote:
I get Hello Fresh every week.
Wow, Never knew that they operate in Germany too. How is their recipes? complicated?
cheers,
Super
------------------------------------------ Too much of good is bad,mix some evil in it
I wouldn't know about Germany, but they do operate in the Netherlands ;) Most of it isn't very complicated. I should add that I don't eat fish or meat. The most complicated stuff I get are oven dishes like lasagna and moussaka, lots of vegetables and stacking. The moussaka is complicated and takes a good hour to make, but it's worth it though :) I recently had one that was a lot of work, cost me around 90 minutes, and I didn't even like it that much. Can't remember what it was though. Not sure if I really didn't like it or if I messed up :laugh:
Best, Sander sanderrossel.com Migrating Applications to the Cloud with Azure arrgh.js - Bringing LINQ to JavaScript Object-Oriented Programming in C# Succinctly
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Only skill enhanced during lockdown was cooking various international cuisines. But I have major issue with 3 things. All website and chef must standardize the cooking parameters 1. Prep time : doesn't include the time to peel off, clean/cut various vegetable etc . 15 mins prep time means 45 for me :^) 2. Meal for 2 or 4: It is so misleading. Either I end up cooking for one person or for the whole village and then some. 3. At the end of all cooking vblog, Please show how your kitchen looked like and then it what is the outcome.
cheers,
Super
------------------------------------------ Too much of good is bad,mix some evil in it
super wrote:
Meal for 2 or 4: It is so misleading. Either I end up cooking for one person or for the whole village and then some.
I always, deliberately, cook more than needed. What isn't eaten goes in the fridge/freezer. If I'm going to spend, (a fairly unenjoyable), time prepping and cleaning up the sizeable mess that I always manage to create, I want the maximum benefit. And a couple of cooking free days, sort of makes it worth it. Being a veggie, pretty much everything is good for freezing - and, somehow, it tastes better when all you've had to do is defrost and stick it in the microwave.
