couldn't find the original - either my search abilities REALLY suck or it is buried buried very very deep.
Why do recipes say 'Prep 10 min. Cook 25 min. Total 35 min.' ?
Here is a typical Beef 'n Mac dinner.
Gather ingredients - How long does it take you to go to the fridge, the cupboard, wash, chop and measure? That alone, only if you are super fast, your fridge, stove, sink, cupboards are all reachable without moving a foot, can you do that in 10 minutes? and I forgot to say getting out a pot and casserole dish plus grating the cheese.
Boil the water - 5 min? Cook the pasta - 7 min? OK, while water boils, you can saute your mirepoix. about 7 min doing it slowly from oil to garlic and paste (according to directions.)
Brown the meat - now this is 1.5 lbs - browning and breaking up, they don't say how long this takes but it is at least 10 minutes right there!
Add sauce, simmer 5 minutes. then you have to layer it all together and bake 20-25 minutes.
An experienced cook will realize that the times mentioned are not even close. But for a newbie/beginner - that is very misleading. When I look at recipes I often check the times needed. Do I need to start around 2 pm because there is resting/marinating times? Or 4 pm or 5 pm to have dinner on the table by 6?
When I see a recipe that states 10 minutes prep time I think OK, they put on their apron then they walked to the stove, turned the oven on, walked to the fridge, removed the casserole, took it to the counter next to the stove, removed the cardboard cover, pierced the film to vent. Poured a glass of wine and put the casserole in the oven. 10 minutes.
Thank you - I feel better (almost, if it wasn't 8:35 am I would be pouring that glass of wine)
Edit: Egads, just found original Petty Vents, 5 threads below this.
I could merge them if y'all think I should. (and there again, I think I can! LOL)
Why do recipes say 'Prep 10 min. Cook 25 min. Total 35 min.' ?
Here is a typical Beef 'n Mac dinner.
Gather ingredients - How long does it take you to go to the fridge, the cupboard, wash, chop and measure? That alone, only if you are super fast, your fridge, stove, sink, cupboards are all reachable without moving a foot, can you do that in 10 minutes? and I forgot to say getting out a pot and casserole dish plus grating the cheese.
Boil the water - 5 min? Cook the pasta - 7 min? OK, while water boils, you can saute your mirepoix. about 7 min doing it slowly from oil to garlic and paste (according to directions.)
Brown the meat - now this is 1.5 lbs - browning and breaking up, they don't say how long this takes but it is at least 10 minutes right there!
Add sauce, simmer 5 minutes. then you have to layer it all together and bake 20-25 minutes.
An experienced cook will realize that the times mentioned are not even close. But for a newbie/beginner - that is very misleading. When I look at recipes I often check the times needed. Do I need to start around 2 pm because there is resting/marinating times? Or 4 pm or 5 pm to have dinner on the table by 6?
When I see a recipe that states 10 minutes prep time I think OK, they put on their apron then they walked to the stove, turned the oven on, walked to the fridge, removed the casserole, took it to the counter next to the stove, removed the cardboard cover, pierced the film to vent. Poured a glass of wine and put the casserole in the oven. 10 minutes.
Thank you - I feel better (almost, if it wasn't 8:35 am I would be pouring that glass of wine)
Edit: Egads, just found original Petty Vents, 5 threads below this.
I could merge them if y'all think I should. (and there again, I think I can! LOL)
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