that's why you cook the whole bag of pasta and put the rest in the fridge for the next day, make 1kg of beef for gulash or bolognaise... make at least twice the amount to have something to reheat. You can also put in zip bags and freeze if you want to have more days between eating the same thing
this post was submitted on 22 Sep 2025
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Look at this fancy pants with their high "moderation and future planning" concepts.
I make the whole bag, I EAT THE WHOLE BAG
This is the attitude we need in this thread. I nominate you King of the ADHD cooks for 24 minutes. Long may you reign in funny. ;)
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Maybe try a slow cooker. If you find a few recipes you like and prepare what you can in larger batches and save some for next time (for example if it uses a collection of spices, measure out multiple recipes worth of all of the spices and store them (pre-combined) in spice jars), you can get the prep time down to a few minutes each time you want to cook it. Slow cookers have the added benefit of not having to worry about taking it out of the oven at the right time or whathaveyou - when it finishes cooking, it'll just keep your food warm until you're ready to eat it. This also keeps the washing to a minimum - it's just the slow cooker insert and your bowl + utensils. As an added bonus, you'll get multiple days worth of food out of one time cooking.
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Why are you taking 2 hours to cook every meal? Surely, you don't mean every meal every day, right?
The trick is to skip meals
In fact, if you skip enough meals you'll get much quicker to the point where you don't need ANY more meals! #ProDeathTip
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People ask why I triple every recipe. This is why.
I have finally rediscovered my love for cooking. Here's what I do:
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Don't follow the recipe. The chef can't write and the writer can't cook. A lot of it is nonsense. If you think you know better, you do.
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Do whatever you want. Don't oversalt it or burn it and everything else can be fixed with more cookery.
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Don't cook for 2 hours unless you are having fun goofing around in the kitchen for 2 hours or are making a holiday dish everyone's been wanting all year.
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Learn all the shortcuts and try your own.
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Eat while you're cooking to see if it's the way you want it and use all those spices and sauces to see what they do.
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Easy mode: To make anything delicious, add salt, oil/fat, and acid. That will make everything but burned or oversalted stuff into edible. Also, pepper is somehow underrated despite being everywhere and in everything.
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Don't eat it in 10 minutes. You won't digest it properly and it will add to your stress rather than relieving it. Take your time eating; the people making you rush are the problem not the food.
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I've been focusing on cooking more simply. the goal is fewer ingredients, less time and effort, more appreciation for simple flavor and quality ingredients
I do 1 pan dishes, whether the recipes like it or not.
This seems to be the trick for great food as well. I'm not Italian, but every time I talk about food with an Italian they explain how few ingredients they actually use and how quick they can make dishes. It's more about qualitative ingredients than anything else.
Slowcooker, crockpot, or Dutch oven type recipes.
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pro tip: try cooking for 2 days or more at once
Every time this is posted I am going to point out that if you take 2 hours for cooking every time, you are doing something wrong. 1 hour is maybe more realistic but for a lot of meals I make I don't need more than 30-40 minutes.
Also, if you finish your meal in 10 minutes there is also an opportunity to slow down your eating a bit.
I don't understand recipes that are like "yo this will take 30 minutes to prepare".
I'm not the Steve mcqueen of chopping things, haha. It might take me 10 minutes just to get all of the stuff I'll need out and ready to begin - pull the onions and potatoes out of the shed, get the meat from the freezer, get the pressure cooker out and plug it in, make sure the workspace and knives are ready to go, grab a bowl for to collect the compost refuse, wash hands, etc.
Then there's all the actual prep. Peel the onions and potatoes, wash the dirt off them, chop them, etc etc, maybe the garlic needs crushing in that little garlic press, maybe the ginger needs grating, maybe the spices need measuring out, etc etc, and while I don't feel slow, my chopping and such isn't at restaurant chef lightning speeds.
I also just generally don't rush - rushing leads to mistakes which, when cooking, can lead to injury or wasted food. I go at a comfortable pace, not slow, but not rushing.
If a recipe says 30 minute prep I'll assume it'll take me more like a hour. If it's a recipe I've made many times and I don't have to check the recipe and try to follow it properly, then yeah, more like 45 minutes.
But I swear, all those recipe times are assuming you've got all your ingredients and tools and everything sat in front of you already washed, maybe even peeled, and ready to go, haha.
True. Your comment alone made me nervous already 😁 Don't forget all those imprecise steps like "add a bit", "stir a Lil", "cook some minutes" etc. And when i cut stuff, I prefer to cut very thin and equal. Takes some extra time...ugh
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I wish I had time to slow down my eating. Gotta get to one of my two jobs 🙃
Make a week meal (bulk fajita mix is the go to for me) and then you just have something you need to reheat and you've only spent 2 hrs one day rather than 2hrs everyday. i usually end up making a couple meals on some of those days but there's no pressure to it since there's always something ready.
Freezer bags and Budgetbytes scaling features are your friends. FYI spaghetti sauce can be made in bulk super cheap and will stay in freezer bags for literal years.
Whenever I try meal prep, one of two things will happen:
- I get sick of eating the same thing every day, and the leftovers just sit in the freezer for years.
- I smoke some weed, get the munchies, and eat it all by day two.
I never have room in the fridge/freezer for this anyway. There has to be a better way.
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OMG yasss
Kids: Can you make pizza. Sure go get one out of the garage. No we want your pizza.
Flattered/exhausted: yeah sure
Bowl to bloom the yeast, mixer bowl, mixer, dough hook, counter, cutting board, cast iron pan, convection oven, grater, stovetop, cooling rack, pizza cutter, other counter. Fridge space for 2 days cold ferment.
It's fucking good, but OMFG, I die a little every time.
Bare minimum: when cooking always make enough for multiple meals (dinner and lunch).
Pro minimum: stay busy the whole time, cleaning and preparing tupper ware.
Goal: make at least 7 portions, fud 4 the week.
Can relate
😌 my girlfriend is not understanding that
- that's what audiobooks were invented for.
- You are eating too fast. Enjoy the food you made. Chew more.
- If possible cook for someone else, then they can do the dishes.
- Agree
- I wish I could but there’s the ADHD urge to get everything done as soon as possible
- Also agree but in practice that means both of us want to cook and neither wants to do the dishes.
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Today is my first day at work, there's a canteen, I'm PUMPED about not cooking
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