I've been focusing on cooking more simply. the goal is fewer ingredients, less time and effort, more appreciation for simple flavor and quality ingredients

[–] YellowParenti@lemmy.wtf 14 points 6 days ago

I do 1 pan dishes, whether the recipes like it or not.

[–] Jaybird@lemmy.world 5 points 6 days ago

Slowcooker, crockpot, or Dutch oven type recipes.

[–] Ronno@feddit.nl 5 points 6 days ago

This seems to be the trick for great food as well. I'm not Italian, but every time I talk about food with an Italian they explain how few ingredients they actually use and how quick they can make dishes. It's more about qualitative ingredients than anything else.

[–] quediuspayu@lemmy.dbzer0.com 4 points 6 days ago

Yes, most of the food I make is either prepared in less than 10 minutes or I know how long I can leave it unsupervised so I can leave and come back later.

[–] rumba@lemmy.zip 8 points 6 days ago

OMG yasss

Kids: Can you make pizza. Sure go get one out of the garage. No we want your pizza.

Flattered/exhausted: yeah sure

Bowl to bloom the yeast, mixer bowl, mixer, dough hook, counter, cutting board, cast iron pan, convection oven, grater, stovetop, cooling rack, pizza cutter, other counter. Fridge space for 2 days cold ferment.

It's fucking good, but OMFG, I die a little every time.

[–] Nomorereddit@lemmy.today 8 points 6 days ago (1 children)

Bare minimum: when cooking always make enough for multiple meals (dinner and lunch).

Pro minimum: stay busy the whole time, cleaning and preparing tupper ware.

Goal: make at least 7 portions, fud 4 the week.

[–] pedz@lemmy.ca 6 points 6 days ago (1 children)

In my case they'll just rot in the fridge.

[–] Nomorereddit@lemmy.today 4 points 5 days ago (1 children)

The heads or left overs?

[–] pedz@lemmy.ca 3 points 5 days ago

The heads have been taxidermized and arranged in a semi circle so that I can have a conversation with them.

There's no space for them in the fridge anyway, as it's indeed full of rotting leftovers. And even raw ingredients!

[–] Soapbox@lemmy.zip 5 points 6 days ago

90% of stuff I cook "from scratch" is made in one skillet or pot for this exact reason. When I was a bachelor, I would just eat out the pot or pan alot too. Fuck them dishes.

[–] PissingIntoTheWind@lemmy.world 2 points 5 days ago

The trick to this is you clean as you cook. Like last night. Everything was put in the dishwasher the moment it was done being used or washed by hand.

[–] tungsten5@lemmy.zip 6 points 6 days ago

This is why I have mastered the microwave. Once I get near that thing im basically gordan ramsey, minus the good tasting food. But food is food

[–] buttnugget@lemmy.world 3 points 6 days ago

I’ve been like this for 20 years now.

[–] FosterMolasses@leminal.space 2 points 6 days ago

This is the most me_irl shit ever

[–] Tortellinius@lemmy.world 2 points 6 days ago

Just hyperfocus on cooking. Eventually you'll beat the learning curve and just throw out great dishes by heart

[–] Sam_Bass@lemmy.world 2 points 6 days ago

Yeah its pointless if you don't like doing it

[–] sqw@lemmy.sdf.org 2 points 6 days ago (1 children)

if you cook for 2 hours the food ought to be pretty good for the time spent!

[–] Psythik@lemmy.world 2 points 6 days ago

It could be the best tasting meal I've ever prepared, but it still wouldn't be worth the lost time.

(Unless I'm doing barbecue, of course, cause that is fun. Cooking is not.)

[–] JoMiran@lemmy.ml 63 points 1 week ago (5 children)

I trained myself to wash as I cook because otherwise I'll get distracted and leave the mess behind for days.

[–] BarneyPiccolo@lemmy.today 25 points 1 week ago (9 children)

Cleaning as you go is the secret to making cooking fun, more or less.

I'm trying to teach my son this concept. He loves to cook, but he just dumps everything in the sink as he cooks, uses a new utensil for everything, etc. You don't need a new spoon every time you taste your spaghetti sauce.

It's even more fun to cook when you know a parent is going to clean up the mess after your Iron Chef fantasy.

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[–] morgunkorn@discuss.tchncs.de 35 points 1 week ago (5 children)

that's why you cook the whole bag of pasta and put the rest in the fridge for the next day, make 1kg of beef for gulash or bolognaise... make at least twice the amount to have something to reheat. You can also put in zip bags and freeze if you want to have more days between eating the same thing

[–] tfw_no_toiletpaper@lemmy.world 2 points 6 days ago (1 children)

I always do 3 portions, one to eat now, 2 for the fridge. Ingredient volumes are kind of fucked (you get something like 1.5 tomatoes, 3/4 onions etc) but 4 is too much and fridge temps don't store that long, but cooking every other day is too annoying.

[–] morgunkorn@discuss.tchncs.de 1 points 6 days ago

very good, and with potatoes and pasta you can take all the remaining pasta and sauce, throw them into a baking form, add a few vegs if you have, grate cheese on top, and tada, new dish :)

[–] tetris11@feddit.uk 40 points 1 week ago (11 children)

Look at this fancy pants with their high "moderation and future planning" concepts.

I make the whole bag, I EAT THE WHOLE BAG

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