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.
Lukewarm take: if you don’t make some effort to clean up to have less of a mess as you cook, you’re not competent to 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 them again to finish whatever you’re making. You get to do 3x the cleaning per 1x cooking.
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.
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.
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.
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For real—add a cleanup difficulty rating next to the recipe 😂
one of the main reasons why I hate cooking :P
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.
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…
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 it
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.
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.
This is the kind of idea that works and actually makes your chanel relatively popular.
DO THAT
I’d watch that religiously.
Recipes should actually be tested before being published.
Half of them I get half way through and realize that it’s half backwards or uses twice as many dishes or utensils than it needs to.
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.
What mess? Never heard about cleaning your station while cooking? There is more than enough time to put things away and dishes in the dishwasher while dinner is cooking. Knifes are cleaned immediately after use. No mess.
Depends on how many things you are making at the same time and the volume of mess.per item.
Cleaning as you go is the best, but sometimes you can’t stop stirring or chopping or peeling to do it.
Of course, when you are doing a stir-fry you cannot clean while cooking. But you can clean up your station between prep and actual cooking.
Do all your prep first.
Sometimes there isn’t time to prep before starting, or room to do all the prep, or a ton of other reasons for not doing all the prep ahead of time. Sometimes prepping the other thing you are making while the first thing is cooking is the better use of time. Cleaning isn’t always the best use of time.
That’s why I said depends.
Within the context of the original post: if what you’re cooking leaves a huge mess and this is a significant enough problem to complain on the internet about it there was a failure of preparation at several points.
For some things you do have to multitask and keep the plates spinning, so to speak. For example making sure something doesn’t burn while you’re cleaning the last mess.
And that is something that a lot of people need to acclimate to I think. If anyone reading this is one of those people then I’d suggest focusing on reducing the mess as much as possible while you’re cooking, even if you aren’t perfect. Then try to take care of whatever’s left after you finish cooking but before you actually eat. One or two dirty implements is a lot less daunting to take care of than a sink full of stuff.
Another thing I’d suggest is trying to reduce the amount of stuff you dirty in the first place by focusing on single pot recipes or modifying a recipe to be single pot. Frying meat and onions in the bottom of a soup pot before deglazing and adding the rest of the ingredients, for example. This isn’t always possible to do of course, especially if you’re doing something big and fancy, but you should save those kinds of recipes for times when you have all day to dedicate to them.
This is the way.
When am I going to find time to clean while cooking? I’m too busy cooking!
A ha ha ha ha ha hah.
If they can write a 7 paragraph story about their dying grandmas old family recipes, they can show us the mess.
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…
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!
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.
Why does everyone not understand the value of clean-as-you-go? So much better.
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.
not always possible in small spaces and single cook
I have a very small kitchen and cook by myself, still have no issues cleaning as I go
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 want to eat sooner
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.
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.
