• IsThisAnAI@lemmy.world
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    5 months ago

    I cook and clean for an entire family inside of 40-50 minutes 5 nights a week. All of that is mostly “from scratch” and delicious. At some point it becomes a skill issue.

  • curiousaur@reddthat.com
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    5 months ago
    1. Eat slower than 10 minutes. My God have some company over. If you’re spending 2 hours cooking there’s no way doubling the recipe takes much longer.

    2. Make the company or your significant other do the dishes. If you’re in a situation where you’re cooking for two hours then doing the dishes yourself, something is wrong.

      • curiousaur@reddthat.com
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        5 months ago

        Don’t be like that. It’s just that if you work that hard on food, have someone else enjoy it enough to want to do the dishes each time. And always have a dishwasher (the appliance), so it’s easy.

    • Kiosade@lemmy.ca
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      5 months ago

      It doesnt really save anytime in my experience. You can’t just throw stuff in there covered in food or it will just dry up and cement itself to the dishes/silverware in the day or two until it’s next time to run a cycle. I guess if you have a family and are running it every night, it might let you skip the initial rinse off but idk.

      • Windex007@lemmy.world
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        5 months ago

        When I cook, I am extremely strategic about what I use, and clean as I go. The dishwasher wouldn’t really save me any time based on how I operate in the kitchen.

        When my wife cooks, it appears to be her goal to use every fucking dish and utensil we own in the process.

        But I don’t care. Hell, I’m proud of how successful she is at reaching this apparent goal… because MOST of it can go right in the dishwasher. Now I don’t even bother to ask how we have 10 greasy teaspoons after she made chicken.

      • LwL@lemmy.world
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        5 months ago

        Mine does a fine job washing off crusty dishes. Mainly need to make sure the temperature is high enough, 50 or ideally 60°C. Also helps against grease build-up in the internals which will make it last longer.

        Or maybe your dishwasher just went so hard on the water saving it no longer does its job, which is a real issue sadly

      • oatscoop@midwest.social
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        5 months ago

        It took me years of living on my own to learn my parents were doing it wrong:

        The dishwasher doesn’t need to be full to run it. You can chuck everything in after a meal and start it immediately.

        Detergent and water are cheap, and even if it’s only a few dishes the machine uses less water than doing them by hand. Also, use liquid or powder detergent and make sure to fill the pre-wash detergent holder – detergent pods are a rip off.

        • Kiosade@lemmy.ca
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          5 months ago

          I usually fill it up before running it. With just two of us, it can take a few days to fill it up. It would be silly to run it with like 2 plates, 2 forks and a cup or two.

      • Dempf@lemmy.zip
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        5 months ago

        Use normal powder detergent so you can fill the pre wash and run the kitchen sink hot before you start the dishwasher so that the water starts hot. For me it gets even the dishes with dry cement clean most of the time.

        • Kiosade@lemmy.ca
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          5 months ago

          I’ll have to try that hot water trick! I do use powder detergent, and someone else told me recently that I guess you’re supposed to fill not only the closable compartment thing with it, but also the little open depression/pit if you want to clean stuff better. Is that true?

      • Bizzle@lemmy.world
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        5 months ago

        I have a family and we make a LOT of dirty dishes. The real value is that I don’t have to wash them all by hand, even if it takes a couple hours who cares at least I ain’t doing it

  • aeronmelon@lemmy.world
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    5 months ago

    As someone who has been cooking for himself for a long time, cook large amounts and refrigerate each serving in separate microwavable containers for later.

    I also try to make things that can all go onto a single plate to create less cleanup.

  • PenisWenisGenius@lemmynsfw.com
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    5 months ago

    Clean the dishes while waiting for your food to cook and then leave the remaining dishes you didn’t clean because you were still using them until the next dish run.

    • SupraMario@lemmy.world
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      5 months ago

      Yep. This is how I do it for even when I’m cooking for large gatherings. Yea it can get hectic but you’re not going to be drowning in dishes at the end of the night.

    • RBG@discuss.tchncs.de
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      6 months ago

      Yeah, honestly. It’s a crap meme. Maybe it feels like 2 hours because its boring for you. If you cook for 2 hours likely one part of it is putting something into the oven for 1 1/2 hours.

      • Blue_Morpho@lemmy.world
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        5 months ago

        Not everyday can be a Rachael Ray 30 minute meal.

        I make chicken pot pie weekly. Mirepoix, peel dice potatoes, constantly stir so roux doesn’t clump. It’s 90 minutes of non stop cooking and 30 minutes of oven.

  • teft@lemmy.world
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    6 months ago

    What are you cooking that takes 2 hours every day? I cook most of my own meals and i don’t often go over an hour of cooking and most of that is just waiting.

  • RealFunAtParties@lemmy.world
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    6 months ago

    I mean… just yesterday I slow cooked something for 8 hours and ate in 30 minutes with some left over. That doesn’t mean I have to treat it all as “cooking time”.

    If I am cooking something more labor intensive then I may just simultaneously cook something else for the week/meal prep/clean used dishes in the gaps in time.

    Still It does feel like that sometimes. The only other thing you can really do is cook enough portions for a few meals so that you can reheat for later meals.

  • snooggums@midwest.social
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    6 months ago

    Everyone is focused on the cooking time and not the punchline, which is still needing to do the dishes.

    • Neato@ttrpg.network
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      6 months ago

      Well yeah. Unless you’re using disposable plates, you’re going to still have to do dishes. Fewer, but still.

      But you can reduce that with things like a slow cooker, and one pot meals.

      • TootSweet@lemmy.world
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        6 months ago
        1. Dump ingredients straight on the countertop.
        2. Use a Boring Company™ Not A Flamethrower™ to roast/flambe.
        3. Lick the finished meal off the countertop.
        4. No dishes!
    • athos77@kbin.social
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      6 months ago

      Making a meal falls into three parts: prep, cook, and clean. I used to hate the ‘boring, standing on my aching feet’ prep bit, so I’d try to fit the prep into the little gaps in cooking. Of course, 8 couldn’t do it and I had to keep adjusting things - taking something off heat/down heat, whatever - to finish the prep for the next stage. The constant adjustments made the food not as good, the cooking unnecessarily stressful, and left me exhausted with a sink full of dishes at the end.

      Nowadays, I sit in front of the tv. I do my prep there, all the peeling and chopping and slicing and dicing. When I cook, everything is ready for me to add to the dish, so the food tastes better and cooking itself is much less stressful. And I use the little bits of spare time during cooking to rinse the dishes and put them in the dishwasher. When I’m done cooking, I only have the last handful of things to put in the dishwasher, plus whatever plates from the meal itself.

      My life is much easier, all because I now watch TV.

        • ChicoSuave@lemmy.world
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          5 months ago

          Honestly, meal kits are clutch for this since they provide everything and the most effort needed by me is putting them away. 2 nights a week it makes my job of figuring out what to eat and how to make it a lot easier.

            • Jiggle_Physics@lemmy.world
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              5 months ago

              The cheapest meal kits are only slightly more expensive than the equivalent grocery store order. However, you will be limited in options for price points on the items. For instance, if the meal kit only uses products with labels that don’t really mean a whole lot, but are charged a premium for, you often don’t have the option to select the less expensive option. So someone who is a little adept at getting the most for their money from a grocery store will end up with a significantly better price. This is all before you consider that these services, as a whole industry, are plagued with late deliveries, spoiled food, incorrect ingredients, and damaged goods (though this one is more on the side of the delivery service).

              So you will be limiting yourself in these ways for the trade-off of not having to go out and shop, and shopping by selecting meals, rather than ingredients. However, grocery stores, at least in even semi-urban areas, are already likely to delivery grocery orders, eliminating the the expense, and time, of brick and mortar shopping.

        • Swedneck@discuss.tchncs.de
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          5 months ago

          pasta, protein, some vegetable, fat to fry the protein in, cream boiullon and some spice for the sauce.

          oh the horrors

        • athos77@kbin.social
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          5 months ago

          Ah. So, I get a farm share every week. ‘Planning’ is looking at the list of what I’m getting and figuring out what I can make from it - although I’ve been doing this long enough that I actually have a selection of recipes that I re-use year to year, so I spend more time digging the recipe out then I do actually ‘planning’.

          The weekly shopping is usually about 5 ‘missing’ ingredients that I need for my chosen dishes, plus whatever staples I’ve run out of. I usually go shortly before the store closes for the night, and it takes about 15 minutes.

            • athos77@kbin.social
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              5 months ago

              Search for CSAs near you. A CSA is Community Supported Agriculture. Usually a farmer has to borrow money from the bank at the start of the season to buy seeds, service the machines, hire the hands, etc, and hope to have a good enough crop to pay back at the end of the year. In a CSA, the farmer figures out his much they need to make all that happen, plus insurance, living expenses, some money for improvements and retirement, etc, etc. They figure out how much did they think they’ll produce that year and how many people it would feed, then sell the shares at a price that brings in the money they need to keep the farm running: they’re no longer dependent on the bank.

              They’re also no longer dependent on the big agriculture practice of having your crops harvested early, sent to a middleman for sorting and packaging, sent to a distributor, sent to a warehouse, before finally sitting in the back of a grocery store before it gets put out, where the under-ripe produce is sold to you and you have like a week to eat it before it goes bad.

              Instead the produce is brought in the day before distribution, so it’s at or close to the peak of ripeness and has more flavor. Since it’s not spending time traveling between middlemen, it lasts longer in your fridge. Since it’s not being bounced around lots of places, you get access to a wider range of things than normally show up: my CSA plants several types of regular tomatoes, but also a bunch of heirloom tomatoes as well. We get regular basil, yes, but also twelve other types of basil - lemon, Thai, red rubin, lime, holy, etc. My CSA also grows some fruit: strawberries, blueberries, raspberries, blackberries, figs, watermelon, paw-paws and pumpkins.

              Each week, I get a large box of pre-picked food, plus I can pick some more in the fields if I want. Thursday night, I sit in front of the tv and cut everything up, Friday I go grocery shopping, Saturday I cook 2-3 large meals then stick half the servings in the fridge and the other half in the freezer. Odds and ends will get tossed into a salad for the week; larger amounts may get frozen, or pickled or canned or dried for later on. I get enough each year that I can eat most of my meals from farm produce, and it’s all made specifically to my taste and without a ton of chemicals in it.

              I should note that I also assume some risk with my share: if it’s a great harvest year, I’ll get extra, but if it’s a bad harvest – well, prices would’ve increased at the store as well, so I figure it works out. I think mine was like $700 for a full share for 26 weeks which, like I said, it feeds me for an entire year, so the rest of my weekly grocery budget is like $20-25 (and I could get by on a lot less if I needed to). That said, I get an awful lot of food for the money - you can usually sign up for smaller/partial shares (or split it with a friend), and some places have shares available on an alternate-week schedule or let you choose which weeks you want to get it (which is useful for avoiding lettuce month, lol).

              Some places will deliver to your door, some you pick up at various drop-off locations or farmers markets, some you have to pick up at the farm - when you look into it, don’t just look at the farm location, look into where you can get your food from, which may be closer to you. Oh, and some include or have add-ons for other things like honey or eggs. And there are also CSA’s for things beyond veggies: there are CSAs for meat, dairy, grains, mushrooms, etc.

              Anyway - search for CSAs near you, check them out for drop-off/delivery options even if the farm isn’t in your immediate area, and see what turns up!

              • nilloc@discuss.tchncs.de
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                5 months ago

                +1 for farm shares, except they’ve mostly closed and sold off their land to developers in my neck of the woods. Getting into the remaining ones has proved difficult.

                Also we have a nutty growing season that means it’s mostly root veggies for 8months of the year.

                We still want to support local ag, but it ain’t easy in a cold state with aging population.

    • bl_r@lemmy.dbzer0.com
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      6 months ago

      The only time I need to do dishes after cooking is when I am cooking something that needs constant attention, too many things at once, orI’m just lazy

      Usually I just have the skillet I cooked in and the plate/silverware I used

  • shalafi@lemmy.world
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    6 months ago

    LOL, no. I make eggs Benedict every morning, sauce and all, 15-minutes start to finish.