Also stay away from every machine that has fine details. Because those are a pain in the ass to clean.
Just make a sandwich, problem solved.
Unironically though, stuff like pre-made potato salad is why i never cook. Why would i cook if there’s delicious pre-made stuff out there? It feels like a waste of time, especially considering i’d be cooking for 1 person only. That’s so wasteful.
If you mean, like, stuff made from fresh ingredients at the grocery store, I’ll agree, it’s the same stuff that you’d end up making. If it’s containerized, there’s the whole addition of ingredients for the sake of preservation, and some of that might be worth avoiding.
And so all things equal in the meal, just cost. Buying potato salad is probably more expensive than buying it’s parts, although then it’s probably not more expensive than starting new versus always having mayo in the fridge, that kinda thing.
I love potatoes but I honestly don’t love potato salad.
If it’s containerized, there’s the whole addition of ingredients for the sake of preservation, and some of that might be worth avoiding.
Thankfully the EU has a law that requires all ingredients of pre-made products to be listed. So you know exactly what is in it.
Lukewarm take: if you don’t make some effort to clean up to have less of a mess while you cook, you’re not competent enough to be in the kitchen.
~Just my opinion; don’t burn me at the stake.~
You have to spend time in the kitchen to develop competence.
Very true, but I submit that the wisdom of “clean as you cook” is obvious on day 2.
Agreed, came here to say this. Clean as you cook. Not always super easy or possible, but if you’re waiting for something to finish/warm up/cool down/whatever, you can probably wash a cutting board or some spoons or something
Or do what I do and wash things as you cook only to realize that you’re going to need the thing you washed to finish whatever you’re making. You get to do 3x the cleaning per 1x cooking.
This is easily avoided by doing a tiny bit of thinking with a pinch of foresight.
I am not a smart person.
Yup, this and fill the sink up with hot water feeling all smug to then realise I didn’t rinse the rice.
It’s really just an amortization, or perhaps, an atomization of effort; sadly many don’t really value the benefits of that behavior.
Well…you’re not wrong, but it’s not like we get a choice at the end of the day.
People lucky enough to not need a kitchen are few and far between.
Did you reply to the wrong comment?
I’m sure it’s respone to this take
you’re not competent enough to be in the kitchen.
A lot of people are not in the kitchen for passion or profession, but for necessity so it’s only natural you’ll get sentiments similar to the OP.
Slow cookers have entered the chat.
90% of slow cooker recipes:
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Ingredients
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Put in slow cooker
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Cook for 4-8 hours
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Eat for a week
Clean out the slow cooker crock and maybe a cutting board. God-tier appliance and cooking method.
I use my slow cooker here and there for convenience, but I feel like no matter what I put in it, it just tastes like slow cooker. Not that it’s bad, but strangely similar even when I use completely different ingredients.
Agreed. The real slow-cooker superpower is where it cooks dinner for you while you’re away at work, letting you come home to a hot meal.
I love throwing food into a slow cooker, doing something else, and then tada! Food! The best.
Instant pot does this but in 30 minutes tops.
Except you can’t have raw meat sitting for 7 hours until an insta pot turns on 1hr before you get home.
Most of them also have a slow cook feature as well.
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I actually toyed with the idea of making a YouTube channel dedicated to recreating food from other channels and only showing the clean-up. Like “thanks for the tip Babish now I get to scrape off sticky eldritch bullshit from a ridiculously tiny whisk AGAIN” and “we’re going to soak these plates for at least an hour because we fell asleep as soon as the guests left and the sauce hardened into concrete”.
Any YouTube money would’ve gone into a dishwasher fund. I would’ve reviewed the dishwasher after buying it and that would’ve been the last video on the channel.
I’d watch that religiously.
DO THAT
This is the kind of idea that works and actually makes your chanel relatively popular.
Throw in effective cleaning tips for the worst stuck-on crud, and I’m there. Acids, abrasives, bleach, ammonia, detergents, brillo, scotch-brite, magic erasers, scrapers, heat, cold1, steam… they all have their place but a lot of people aren’t aware of the best tool for the job. Plus there’s already people watching power washing, lawn mowing, and snow removal on youtube - the audience is already there for a clean sink.
I would’ve reviewed the dishwasher after buying it and that would’ve been the last video on the channel.
That’s begging for a collab with Technology Connections.
1 - throw bacon grease into a ceramic coffee mug and refrigerate; other materials may not handle the temperature shock and break. After it’s set it’s easily used as a cooking fat. Also, it’s now solid enough to sit in the kitchen garbage without leaking everywhere.
I’d watch it
last video on the channel
Why kill a perfectly good cash cow?
I mean, there’s only so many ways to do dishes in an entertaining fashion lol
Some people just enjoy watching messes disappear. That’s the entertainment.
I’m sure you can figure something out. One can always take the Casually Explained release cycle for videos.
There’s a big difference between my post-cook mess and my partner’s.
I clean as I go; not even a hassle. They leave it all to the end; monumental post-meal dread.
A lot of it depends on the recipe. Dishes like Japanese cream stew or beef bourguignon have lots of prep but end with slow-cooking in a single pan, so you have plenty of time to clean before dinner is served.
Compared to something like, I dunno, steak with scratch-made bernaise sauce and buttered kale - it all comes together at the end very quickly, so you’ll have pans and measuring jugs and ingredients on the counter right until the moment you plate-up. No time to clean as you go.
I often choose what to cook purely on the basis of how much mess there will be at the end, because I hate clean-up!
I completely agree. I’m a clean-as-you-go type guy, but sometimes you still end up with a mess, especially if the meal has multiple components that come together at end.
Sounds like you need to improve your mise en place.
I will always do the cold prep first, then wash and tidy away everything I can before starting to cook.
But having organised prep before you start cooking isn’t necessarily going to lead to zero mess after.
The recipe I chose as an example was specifically because it’s one which makes life difficult. The bernaise sauce in particular wants to be served when it’s freshly made and hot. So you’d cook the steak, and while the steak is resting you cook the sauce.
The sauce requires combining eggs and hot melted butter in a blender and blasting it until emulsified, and then after that adding the fresh tarragon you prepped earlier. Then you serve immediately.
So no matter how much mise-en-place you did, at the end you’ve still got at least a dirty steak pan, butter pan, kale pan, blender, dish for the tarragon, measuring jug, and various utensils…
And oh - the measuring jug was not used for measuring, but rather to transfer the hot butter from the pan to the blender.
If you found a way to avoid all that then great, you’re doing very well indeed.
The bernaise sauce in particular wants to be served when it’s freshly made and hot
Who cares what it wants. You’re the chef, you take charge.
Skip the blender and make bearnaise the classic way, wilt the kale in the steak pan while it’s resting and give it a quick toss before serving. Two pans, two bowls, a small dish for the tarragon, a whisk and a pair of tongs. Put a bit a water in the hot pans while you eat to soften anything left in them. An immersion blender is a good compromise for sauces like this too, I find them easier to clean than a pitcher. Either way it should take no more than five minutes to tidy up after. (You can also make the bearnaise first and hold it in a warm oven, it’ll be fine)
Why does everyone not understand the value of clean-as-you-go? So much better.
I want to eat sooner
It doesn’t take any extra time, it’s just kerping busy in your down time. Waiting for water to boil? Wipe the counter. Waiting for your steak to sear? Clean the cutting board and throw away any bits left over. Baking anything? Well there’s plenty of time before it’s ready.
Waiting for water to boil? Chop some veg. Waiting for steak to sear? Get the plates out of the cupboard. Baking anything? Then putting it in the oven is usually the final step, and all the mess has already been made.
I’m filling the waiting time with other tasks already.
Not trying to argue so please please dont take it that way, just wanted to add anecdotally that my wife says the same thing, yet more often than not when I pass the kitchen the waiting time thats allegedly being used for other cooking related tasks and cannot be reallocated to cleaning as she goes is actually being used to surf Insta, Pinterest, or Etsi lol
And also to be extra clear, I could care less what she does when she’s cooking dinner up to and until the point that the deal is that she cooks and I clean. Since I genuinely do clean as I go when im cooking and she’s cleaning, I feel like she’s violating the terms of our agreement when her cleaning up behind me always only takes her 10 minutes yet whenever im cleaning up behind her Im dealing with so many pots and pans that the water heater gets tapped out halfway through and im still standing in front of the sink over an hour after I started cleaning up the unholy tragedy that is often left behind in her wake.
When two people are cooking the same basic meal and the cleanup time is orders of magnitude higher depending on who is cooking the meal, thats a conversation worth having in my book lol
Lol. I think for regular cooking, post-meal cleanup needs to be done by whoever cooked, for this reason. Because even though I don’t think cleaning as you go is always feasible or making a big difference, it certainly can be done or not, by the choice of the cook, and that is unfair.
My partner and I take this approach and are very happy with it. Actually we take it further by having a whole week each of cooking, and so many associated tasks like wiping down kitchen surfaces, shopping, etc, alternate also on that cycle.
Maybe you could try a different deal. My other half and I also used to have the same disagreement. Now, the one who cooks also does the cooking-related cleanup, and the other one takes care of the rest.
It’s a skill. It’s like once you figure out how to make sure everything gets done at the same time then you can start working on cleaning as you go. It’s one of those things that seems obvious if you cook a lot, but impossible if you’re just starting.
If something takes 30 minutes in the oven, cleaning during that time won’t slow you down.
When I cook something that goes in the oven (and many things don’t), that is nearly the final step. Most of the mess is already made.
Depends on if you’re comfortable and planned ahead with the prep and steps of cooking.
Sometimes it’s all done at once and there’s no time to spare or risk burning, cooling or delaying one of the items.
On some meals I cook regularly, cleaning as I go is fine. But other times when I’m trying something new or just super tired after work, all I have time for is to throw it in the pot just in time prepping and then go sit while it cooks or eat right away if it’s fast.
I’ve had thoughts of making detailed recipes with cleaning steps, and also a streamlined design for ingredients and when and where they’re needed that I use on recipe cards. Sort of similar to the cooking for engineers cookbook, but for more visually oriented peeps.
To a certain extent it depends on the recipe, but it also depends on how you approach things.
The best way to do most recipes is “mise en place”. Preparing everything and putting everything in its place and ready before any heat is turned on. That approach gives you the most down time to clean up while something is frying, or while water is boiling, or whatever. It also reduces the stress of the cooking because everything is ready to go. The down side is that it takes longer from start to finish, but it’s quicker to get finished once you turn on the heat. That’s why it’s used in restaurants. They spend a lot of the day chopping and getting sauces ready, and then when the guests arrive it’s much quicker to turn on the heat and actually do the cooking.
When I’m in a rush, I’ve done things like: start the rice (and literally put it on the back burner), then start chopping onions, throw the onions in the pan and start chopping carrots, toss them in, etc. If you know a recipe well you might know that you can chop a couple of carrots up in 2 minutes, and that’s how long you want the onions in before you add the carrots. It’s a streamlined way to cook fast, but it leaves a huge mess. It also tends to require more space because you don’t have time to put things away between steps.
Yeah, you second approach of what I was calling what just-in-time cooking.
not always possible in small spaces and single cook
I have a small space and am usually cooking by myself, and I have no problem cleaning as I go. In fact, having a small space makes it even more critical to clean as you go so you maintain space to maneuver.
I have a very small kitchen and cook by myself, still have no issues cleaning as I go
One of the things I consider when choosing a new recipe is how many different pots and bowls are involved, and how many things have to come together at the end; I like to minimize them to keep the amount of work and cleaning low. My wife has a knack for choosing ones that maximize those things, and there’s always so much more to do. I love a one-pot meal.
This is why the one who does the cooking should do the dishes.
When I am done cooking?
The only dishes are the plates we eat off of, and the utensils.
It is not difficult to clean as you go .
My wife somehow uses every single pot, pan, cutting board, and cooking utensil we own. Like good damn it was just a grilled cheese. What happened
So the rule should be that whoever cooks also cleans everything that can be cleaned before serving. The other person cleans up after you’re done eating.
I personally find that cleaning up afterwards is much harder even if there are fewer dishes, so it feels like a fair deal.
We have the opposite rule. I’d someone cook they are not on the hook for any cleaning. Obviously, you should be cleaning some stuff as you go, but if you make the effort to cook something more special, you shouldn’t be punished for it with more chores.
this is okay until you have a partner that cooks every single thing in the house in a manic state over the course of a day and expects you to clean up the aftermath.
if ever i acquire another partner in the future who feels the need to do much cooking, they can clean up afterwards!
For many people, who dont like cooking, having a partner that is happy to cook something special for them every day is heaven.
If they can write a 7 paragraph story about their dying grandmas old family recipes, they can show us the mess.
CAYG
Clean As You Go
Yup. Or just fill the sink with soapy water and toss stuff in to rinse off after you eat (or if you forgot you needed it for a later step).
…and that’s the exact moment I need the sink to pour out my noodle water or fill my water filter.
Single sinks are a bummer…
Clean as you go… i should follow what I preach… but its hard
with new recipes it’s not always clear because you’re not sure what you need to reuse or the timing …
I’ve been leaning heavily on my dishwasher in the past year. It’s been such a relief.
Even just taking the time to run some hot water over the dishes youre throwing in the sink as youre throwing them in the sink will help. You dont need to wash them, just get the concrete sauce off the plate while its still wet before its had 3 hours to turn into superglue that requires one to get a putty knife from the garage to remove lol
For real—add a cleanup difficulty rating next to the recipe 😂
one of the main reasons why I hate cooking :P
That’s why baking wins every time
When my partner bakes, there’s fucking flour everywhere. And I mean everywhere. I’d rather have post meal mess.
By baking, I simply mean I of in the cold food of out hot eat the food, not the entire process before it.
For example, bake pork chop. Put tinfoil on the tray, put the pork chop on, add some salt, put another tinfoil to cover it. You don’t even need to wash the tray.
Cook some rice with a rice cooker to go with the pork chop and you’re done.
Jon with the wisdom and a 1st-class dumper.
This is why we have mise-en-place.
Isn’t that the opposite? Makes it easier to get the timing right, but at the cost of dirtying loads more little bowls? Whereas if i dice my carrots while my onions are sweating etc, I can keep the production line going and only use one pot…
I mean how dirty do you think the bowls get from having some chopped carrots in it, all it takes is a quick rinse with water to clean the bowl, the plus side is you don’t have to work about quickly chopping something so that the stuff in the pan doesn’t overcook or burn, which is a issue I used to have, I’d much rather pre chop everything that I can
at the cost of dirtying loads more little bowls
Little bowls are very easy to clean, especially if they just have something like chopped veggies in them.
If you dice your carrots while your onions are sweating, you don’t have time to throw the onion skins etc. in the garbage, or to put any unused onion in the fridge, etc. So, the mess just keeps expanding with each ingredient. And, the worst part is that as soon as you’re done, you want to serve the meal while it’s hot, so all the mess stays out on the counter until after dinner.
If you’re doing everything in one pot, that doesn’t matter too much because you only have one difficult thing to clean, the pot. But, if you’re making a meal with multiple pots and pans, and they’re all sitting dirty while you’re eating, it’s much more of a pain to clean them up after dinner. If you prep everything in advance, you might have a chance to give the pasta pot a rinse while the stuff in the frying pan needs a couple more minutes.
Depends on how you look at it, I guess. Assuming you have a dishwasher, you can just put the containers in there as you use ingredients and be left with a clean counter. Definitely a trade-off involved, though!
Bowls are the easiest thing to clean.
