Mise en place is serious business in my kitchen. An extra 10 minutes of prep is a small price to pay to have almost zero clean-up after we’re done eating.
Five minute prep is usually similar to the cooking shows where all the ingredients are pre measured into nice little bowls. Having to find and measure everything more than doubles the time.
There is real time, perceived time, and recipe time. It goes something like this:
real time> perceived time >>>recipe time.
If actual preparation and cooking real times were given in recipes, few would ever cook them. People develop recipes usually in order to sell something, either a cookbook, a subscription, consumer attention for ad revenue, or an ingredient or two within the recipe.
RSCT (recipe suggested cook time) is sort of like an inverse MRSP. Both are fantasy numbers that have nothing to do with the real world except, perhaps, to establish an order of magnitude expectation.
Then there is barbecue, by which I mean long, slow cooking/smoking, usually outdoors, with fire, charcoal, gas, or wood, mostly by men, as an excuse to lounge and drink beer, while seemingly doing something useful.
Curiously, in these manly arts, the object is to take more time than is required and continue to do so, until the beer runs out or the family threatens to order a pizza.
Bragging rights come from how long it took, the secrets of the meat, the rub, the mists, mops, and wraps, not to mention basic fire (That’s far, I say, far in the South, son) management.
@j37hr0 HBEs take 10 minutes after the H2O boils. I put eggs in a pot, fill pot until eggs are completely submerged, bring to a boil, remove from heat and cover pot with lid. After 10 minutes in covered pot, rinse with cold water and refrigerate. Perfect HBE I must say.
Recipe?
Mise en place is serious business in my kitchen. An extra 10 minutes of prep is a small price to pay to have almost zero clean-up after we’re done eating.
@ZeroCharisma You’d get almost zero clean up with a TV dinner too.
@ZeroCharisma We must be related.
@irishbyblood I’m like 1/32nd Irish on my mom’s side so it’s possible.
Five minute prep is usually similar to the cooking shows where all the ingredients are pre measured into nice little bowls. Having to find and measure everything more than doubles the time.
Depends on whether whether a trip to the store is included.
No one ever talks about washing, peeling and cutting the vegetables. That part takes a while.
About 5 minutes.
“Can I order takeaway?”
Done.
@mike808 I have never heard the expression “takeaway” in lieu of “take out” or “carry out”, except on a British television show.
I have a minor fascination with colloquialisms. Is this actually a regional thing and not a US/UK thing?
@DrWorm It is a European colloquialism, not just a British one.
There is real time, perceived time, and recipe time. It goes something like this:
real time> perceived time >>>recipe time.
If actual preparation and cooking real times were given in recipes, few would ever cook them. People develop recipes usually in order to sell something, either a cookbook, a subscription, consumer attention for ad revenue, or an ingredient or two within the recipe.
RSCT (recipe suggested cook time) is sort of like an inverse MRSP. Both are fantasy numbers that have nothing to do with the real world except, perhaps, to establish an order of magnitude expectation.
Then there is barbecue, by which I mean long, slow cooking/smoking, usually outdoors, with fire, charcoal, gas, or wood, mostly by men, as an excuse to lounge and drink beer, while seemingly doing something useful.
Curiously, in these manly arts, the object is to take more time than is required and continue to do so, until the beer runs out or the family threatens to order a pizza.
Bragging rights come from how long it took, the secrets of the meat, the rub, the mists, mops, and wraps, not to mention basic fire (That’s far, I say, far in the South, son) management.
A 5 minute prep time for a meal tells me it’s time to order out, and go out when it’s safe again.
lol. What are you cooking with a 5 minute prep time? Hard boiled eggs? Grilled cheese?
@j37hr0 HBEs take 10 minutes after the H2O boils. I put eggs in a pot, fill pot until eggs are completely submerged, bring to a boil, remove from heat and cover pot with lid. After 10 minutes in covered pot, rinse with cold water and refrigerate. Perfect HBE I must say.
@j37hr0
depends on how you define prep?
and what you have purchased that is ‘pre prepped’
Chop a leak???
@Faffs It’s in the mush room.
@mike808
