this post was submitted on 30 Dec 2023
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That's if you're doing it inefficiently as possible, or are just starting.
Fill the sink with water and soap and wash up as you cook, and let your cooking pan/pot/whatever soak while you eat so cleanup only takes a few minutes.
Hell, if you git gud enough, you can cook 2-3 meals in that time period and have food for the whole week.
Most meals should only take about 30m of actual activity, especially if you choose recipes that are single sheet pan/skillet, or slow cooked.
Cutting corners on quality and standards saves time yes.
How can it be not going to the store everyday and meal prep cutting corners on quality and standards?
Its just being efficient. I go to the store once and I dont meal prep for the week thats boring but do bigger portions so I have food for more than one day.
Is heating the food from yesterday somehow bad now? People are entitled to their opinion but regeated food that is not old smells and tastes fine sometimes even better like pasta.
Mate, you're so right, can't believe some of the takes on this! If I want to cook something a bit more involved, I nearly always make a big pot and freeze portions. People are complaining about texture, but it's easy enough to: make a base out of your protein, sauce, spices and seasoning, and the sturdier veggies (eg Bolognese, chilli, curry, random sauce for pasta, their texture won't suffer noticeably); freeze; then reheat and serve with a freshly cooked relevant carb (pasta, rice, couscous), and some kind of fresh green like salad or steamed broccoli. Or not! If you're short on time just have your defrosted meal with toast and it's still 80% as nutritious as a fresh home cooked meal This is coming from someone who worked in kitchens, including moderately fancy ones, for years, so I know how to do the opposite approach too. But now I have two kids, cooking something effortful without planning for leftovers feels like too much of a time-luxury.