What really sucks about cooking from scratch...
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For me it's planning ahead of time. I'm so used to thinking about what I want to eat a half hour beforehand, which is why I'd simply order takeout.0
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I always set up my recipes with MFP and it all figures it out for me (as long as I can select the item with grams. I so hate it when an item is setup as "medium", "cup", etc. Can't trust any item that way). Then, I put everything with my name in the beginning of the recipe (i.e.: (DebzNuDA) Chicken Curry with Sweet Potatoes and Pineapple). It's so easy to find and log. If I find that I need to change a recipe then all I need to do is "Edit" the recipe.
But it's not your recipe, and it's someone's recipe you're editing... I don't get this.
I thought she just meant changing quantities of a recipe she previously entered. Like when you weigh the pack of chicken thighs and it doesn't come to the same weight each time...
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Food timing. Oh gosh I suck at this. I always end up with cold roasted veggies or meat while I wait for the potatoes to finish boiling or something
It's called learning, it's really not that difficult. Once you cook something once and it turns out to your liking, you know how long it takes, make note. Then whenever you cook that component, you know how long it takes and hopefully you can combine with other past experiences, so it all gets to the table at the same time.
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Crushing garlic. I LOVE garlic - would add it to every single meal if I could. But garlic crushers are messy and annoying, and I haven't mastered the chef's way of using the flat side of the knife blade. It's a good thing I don't mind getting bigger chunks of the stuff every few mouthfuls!
Oh, and cleaning up afterwards. Love planning, preparing, and cooking food. But loathe any form of housework, so the clean up is my most hated part of cooking. I do it. I just hate doing it.
I just buy jars of crushed and minced garlic.
I do this to, but they do taste different. I prefer the taste of fresh garlic, but the pre minced is so much easier. For some things, things where the garlic taste is prominent, I go ahead and buy fresh.0 -
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Practice helps. You get faster chopping vegetables, mixing spices, cleaning up as you go along and all of that and everything just seems to fall into place. But until then, doing all of your prep before you start cooking anything helps because you can just focus on your cooking times.0
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Yeah, do your prep early. I like doing it a day prior.
Makes cook day a lot easier.0 -
Crushing garlic. I LOVE garlic - would add it to every single meal if I could. But garlic crushers are messy and annoying, and I haven't mastered the chef's way of using the flat side of the knife blade. It's a good thing I don't mind getting bigger chunks of the stuff every few mouthfuls!
I crush a whole lot of fresh garlic in one go. Then put it in a ziploc freezer bag. I put the freezer bag flat on a table and flatten out the garlic inside so that it is filling the space of the entire bag but is quite flat - about 1/2 inch high. I then roll the bag, with the last bit to roll over being the ziploc opening side. then pop it in the freezer (put an elastic band around it if necessary to hold the shape). Once it is frozen it is easy to take off as much as you need, slowly unrolling the bag as you do.
easy !0 -
Crushing garlic. I LOVE garlic - would add it to every single meal if I could. But garlic crushers are messy and annoying, and I haven't mastered the chef's way of using the flat side of the knife blade. It's a good thing I don't mind getting bigger chunks of the stuff every few mouthfuls!
Oh, and cleaning up afterwards. Love planning, preparing, and cooking food. But loathe any form of housework, so the clean up is my most hated part of cooking. I do it. I just hate doing it.
I just buy jars of crushed and minced garlic.
Sometimes I used crushed garlic that I bought, but I just prefer fresh. I think it's the one slightly food snobbish thing I do
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I hate to cook. I think it comes from years of preparing meals for my family, which became such a chore. I love to bake though, and fortunately my husband has decided in recent years to become the cook in the family. Yay!!0
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Logging recipes when the recipe list is in imperial but your actual ingredients are in metric. I have no idea what 3 oz of peanut butter is, but I could easily measure out 25 g. There ends up being too much math involved.
This goes for calculating what 400 degrees is with a metric oven.
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What I hate about cooking from scratch, is when I search for recipes; not all of the ingredients are from scratch & so then I have to search for that separately as well. For instance I wanted to make Worcestershire Sauce but it said to add Soy Sauce, that's it; no recipe for the soy sauce was included. Obviously if I use store bought Soy Sauce, then the Worcestershire Sauce; wasn't made from scratch!0
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I roughly know how long each thing is going to cook, so I set lots of timers. The item that cooks longest goes on the stove first, then a timer goes off for the next one that takes a shorter time, and a timer for the one that takes the shortest time goes on last.
I love timers. I'm a bit ocd like that. 0 -
WednesdayJanuary07th2015 wrote: »What I hate about cooking from scratch, is when I search for recipes; not all of the ingredients are from scratch & so then I have to search for that separately as well. For instance I wanted to make Worcestershire Sauce but it said to add Soy Sauce, that's it; no recipe for the soy sauce was included. Obviously if I use store bought Soy Sauce, then the Worcestershire Sauce; wasn't made from scratch!
I know, right? My recipe from yesterday called for salt, so I had to go grab a bucket of sea water and wait for it to evaporate. Could have saved me so much time by food prepping the day before if the recipe clearly detailed the salt making step!
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WednesdayJanuary07th2015 wrote: »What I hate about cooking from scratch, is when I search for recipes; not all of the ingredients are from scratch & so then I have to search for that separately as well. For instance I wanted to make Worcestershire Sauce but it said to add Soy Sauce, that's it; no recipe for the soy sauce was included. Obviously if I use store bought Soy Sauce, then the Worcestershire Sauce; wasn't made from scratch!
I know, right? My recipe from yesterday called for salt, so I had to go grab a bucket of sea water and wait for it to evaporate. Could have saved me so much time by food prepping the day before if the recipe clearly detailed the salt making step!
Nice try but salt is only one ingredient of an ingredient, whereas Soy Sauce; has several ingredients.0 -
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Food timing. Oh gosh I suck at this. I always end up with cold roasted veggies or meat while I wait for the potatoes to finish boiling or something
It's called learning, it's really not that difficult. Once you cook something once and it turns out to your liking, you know how long it takes, make note. Then whenever you cook that component, you know how long it takes and hopefully you can combine with other past experiences, so it all gets to the table at the same time.
Does that account for the time lost on the boiling potatoes because hubby decided it was too high and turned down the heat on the stove? But my main issue is roasted veggies. Typically I have no idea how long it will take the veggies to roast, if you look for times online it's always all over the place...WednesdayJanuary07th2015 wrote: »What I hate about cooking from scratch, is when I search for recipes; not all of the ingredients are from scratch & so then I have to search for that separately as well. For instance I wanted to make Worcestershire Sauce but it said to add Soy Sauce, that's it; no recipe for the soy sauce was included. Obviously if I use store bought Soy Sauce, then the Worcestershire Sauce; wasn't made from scratch!
Oh gosh yes. It drives me nuts when I go to a blog and they always use prepackaged ingredients. I mean, I'm not cooking everything from scratch, but if I find a recipe for a 'healthy' pizza and it asks you to use a premade crust... just no. Then they say that their recipe is a '5 ingredients recipe' but really, no.
Or those 'light' cooking websites that use fat free or artificial sweeteners for everything. Ew.
And yeah, the dishes after cooking sucks, but unfortunately I have to deal with that even when I'm not the one cooking because apparently it's better to let the pan dry out for days than to clean it when it's still warm.0 -
WednesdayJanuary07th2015 wrote: »WednesdayJanuary07th2015 wrote: »What I hate about cooking from scratch, is when I search for recipes; not all of the ingredients are from scratch & so then I have to search for that separately as well. For instance I wanted to make Worcestershire Sauce but it said to add Soy Sauce, that's it; no recipe for the soy sauce was included. Obviously if I use store bought Soy Sauce, then the Worcestershire Sauce; wasn't made from scratch!
I know, right? My recipe from yesterday called for salt, so I had to go grab a bucket of sea water and wait for it to evaporate. Could have saved me so much time by food prepping the day before if the recipe clearly detailed the salt making step!
Nice try but salt is only one ingredient of an ingredient, whereas Soy Sauce; has several ingredients.
I do frequently use a recipe that calls for seasoned salt...
Last night I actually made a single serve cake that needs applesauce. Ever since the first day I made the cake and didn't feel like going out to buy a jar of it, I've been making mine from apples, water and cinnamon. To me it's just a bit ludicrous to expect a recipe to have that level of detail. I would think it would be your responsibility to review the recipe and find sub recipes if you prefer not to buy common ingredients. I mean what if people prefer to grow their own potatoes and need a several month head start before they can make scalloped potatoes??
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WednesdayJanuary07th2015 wrote: »WednesdayJanuary07th2015 wrote: »What I hate about cooking from scratch, is when I search for recipes; not all of the ingredients are from scratch & so then I have to search for that separately as well. For instance I wanted to make Worcestershire Sauce but it said to add Soy Sauce, that's it; no recipe for the soy sauce was included. Obviously if I use store bought Soy Sauce, then the Worcestershire Sauce; wasn't made from scratch!
I know, right? My recipe from yesterday called for salt, so I had to go grab a bucket of sea water and wait for it to evaporate. Could have saved me so much time by food prepping the day before if the recipe clearly detailed the salt making step!
Nice try but salt is only one ingredient of an ingredient, whereas Soy Sauce; has several ingredients.
I do frequently use a recipe that calls for seasoned salt...
Last night I actually made a single serve cake that needs applesauce. Ever since the first day I made the cake and didn't feel like going out to buy a jar of it, I've been making mine from apples, water and cinnamon. To me it's just a bit ludicrous to expect a recipe to have that level of detail. I would think it would be your responsibility to review the recipe and find sub recipes if you prefer not to buy common ingredients. I mean what if people prefer to grow their own potatoes and need a several month head start before they can make scalloped potatoes??
There are limits. Applesauce is a simple ingredient, I'm fine with canned diced tomatoes and the like (plus it's cheaper than using your own tomatoes frankly), but when a recipe asks for packaged dough or ready made pasta sauce etc, it's not cooking from scratch (which is fine, really, just not always what you're looking for).
About the sauce thing, well, if I have to buy some soy sauce to make Worcestershire sauce, well I might as well just buy a bottle of Worcestershire sauce, you know? So I see her point...
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