Cook onion until caramelized - 5 mins
Cook onion until caramelized - 5 mins
I use recipetineats a lot and the recipes are all great. But almost every single one says to cook the onions for 3 minutes and to cook the garlic at the same time. I've started to just get the ingredient list and cook/assemble it without the instructions, cuz I know how to cook and no, the chicken is not done in 7 minutes.
This and any recipe telling me to cook with extra virgin olive oil is an absolute no. You can’t caramelized onions in less than 30-40 minutes and EVOO becomes sour when heated, cook with plain old olive oil and keep the EVOO for dressings, any recipe that says otherwise should be thrown in the trash
This is why I like Ethan Chlebowski. He advocate to not learn recipe for home cook but straight to the basic. How to combine and mix ingredients so you can eat well with whatever you have. After you have build up those basic, then you can look at recipe so you know what can be substituted with what you have, and what you really need to have and buy new. Along the way, hopefully you'll also be more proficient in using your knife which constitutes most of the prep time
I do like him a lot but he does fall into the same trap that many food content creators do, of having lost complete touch with what a normal persons kitchen actually looks like and how much time and money they have to invest into cooking.
To be fair, he did a lot of experimentation and that builds up his pantry and spice rack over time. His latest video about eating for $10 a day basically limit his spice selection too. And again, the takeaway from him is always to learn how the flavor actually combines rather than specific recipe. So you know when it is fine to substitute beef with pork for example and when it is not
That's the description of basically every youtuber who makes videos about an hobby
Even with all the fancy more expensive stuff, the fundamentals are the same, understanding favors, aromas, textures and the like and using technique still applies whether you have $10 for dinner, or are splurging on more expensive stuff.
Bumping for Ethan Chlebowski mention, I also really like J Kenji Lopez Alt as a compliment to Ethan.
Kenji is an amazing guide to learning how to cook something
„One pot recipe“
Needs like 4 kitchen gadgets, 12 prep bowls, 1000sqft of work area
all those receipes assume you know how to cook in general - people not cooking on a regular basis will always take longer that 15 minutes to prep meals.
my tip: cook a small amount once even if it takes a while; if you are fine with the result, cook a larger amount that you can freeze or store for future meals, reducing your total cooking time far below those 15 minutes. dont just do large amount first - you will profit from having done the receipe before and achieve a better tasting meal the second time.
They also assume I have already chopped 5 carrots and 2 peppers, peeled 10 potatoes and crushed 100 g of almonds before I start cooking the recipe
Except for the potatoes, thats less than 5 minutes of work. I've heard you can peel potatoes fast by blanching them, but I've never tried.
If you ignore getting a knife, a cutting board, throwing away the trash you are making, putting the cut stuff into bowls where they can wait for their mission aaaand you are also pretty skilled in cutting vegetables. And I need to admit that while I am living alone for more than 15 years and cooking at least 3 times a week I am just not that fast. Also except for the potatoes.
Leave the stuff on the cutting board, put the waste in the compost or broth bags, your knives and cutting board are stored where you cut so prep is like 16 seconds.
Getting individual bowls to store every prepped ingredient is just for youtube.
Are you chopping multiple items together where possible? Using a slicing motion?
My advice : buy canned soups in bulk. That's how I roll
Or make broth/stock with leftovers. A pressure cooker makes this much easier.
An electric pressure cooker makes it a mindless activity. Load it, turn it on, come back when it beeps, or tomorrow... Who cares, it's sterile in there.
Then to reduce: turn it on, come back when it beeps. Dial in the times and electric pressure cookers make recipes ridiculously repeatable.
My only criticism is their food is fairly homogenous so I add some crunch on the side just for some heterogeneity. Insane effort to value ratio.
No, they’re just straight up lying. I’ve been cooking for 30 years, I can eat at a restaurant once go home and make you the exact thing or very similar from most places and this is still a problem for me. The prep times and cook times are often just plain lies. Prep time can be trimmed down to some degree with training/practice and I’m a lot faster at this than your average beginner but when something tells you to cook something that will still be completely raw by the end of the cook time given there’s no skill curve there, it’s just how long things take to cook.
Onions won’t be soft in 2 minutes, they won’t be caramelized in 5, veggies will still be raw in 5 minutes of cook time, expect to double or triple anything that uses potatoes that aren’t boiled. It’s just lying so you visit their site.
1 hour, four pots, seven bowls and three ingredients I forgot
american dad
'Muricans can't cook
Most of their "cooking" is from tins and packets
To make Bland, shitty, 'Murican slop, start with a box of shitty excuse for food and add a packet of crap you could just do yourself, add a huge amount of sugar and then deep-fry
‘Southern’ is also so broad that it covers at least 3 distinct styles of cooking. Soul food, barbecue, Tex-Mex, I’m sure there’s others (and even these categories can be further divided).
Please tell me you're not British lol
Thats just white, middle-class boomers who got their recipes from magazines because it was trendy and gen X whose parents didn't bother to teach them.
Tell me your are not british at least
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