What is this "thickened black sauce" you are talking about? Sounds like my cooking when I've forgotten things...
On Tue, Sep 4, 2018 at 10:59 AM Suresh Ramasubramanian <[email protected]> wrote: > And depends on what you cook. Meat generally takes a lot more preparation > time as well as cooking time than vegetables do. Simple dishes that can be > cooked in a single pot take far less time than more complex ones involving > thickened black sauces. [etc] > > So anywhere between 45 minutes to 3+ hours depending on what's cooking. > > And those 45 minutes are if you multitask. Eg: Put the pressure cooker on > to boil rice, and start chopping vegetables, heating the tamarind extract + > salt + sambar powder just in time for the cooker to finish + the steam > inside to dissipate enough for you to open it .. when you add the steamed > vegetables and then the dal that are in the cooker along with the rice. > > Then again there are those dishes where you can just set them to cook and > go off, do your own thing for half an hour plus while they gently simmer on > the stove. > > On 04/09/18, 10:55 AM, "silklist on behalf of Alok Prasanna Kumar" > <[email protected] on behalf of > [email protected]> wrote: > > I work outside home and I usually cook every alternate day or so given > that > I live alone and cook only for myself. > > So I guess I cook about 3-4 hours a week tops (not including re-heating > leftovers). > > On Tue, Sep 4, 2018 at 10:50 AM Ra Jesh <[email protected]> wrote: > > > I would expand the question to "How much time do you spend managing > the > > food ecosystem in your household?" I guess this is what earlier > generations > > in India included in "running the household". > > > > E.g. Last week I cooked a fried fish in a thickened black sauce and > made a > > prawn curry (3-4 hours on that day) but the process also involved > > purchasing the fish (I don't do home delivery of groceries) and > prawns, and > > gutting 2 kg of prawns. Now the fish dish needed boneless chunks, > but I > > bought the whole fish (because smaller fishmongers can't discard the > rest > > of the carcass profitably and I prefer buying from smaller local > sellers). > > The rest of the fish carcass can best be used to make a fish broth, > which > > took another 90 min, but 2 days later. This broth is now in the > freezer but > > will become a soup sometime next week or so. > > > > So, from picking and buying an adequate variety but appropriate > quantity of > > vegetables, fruits, grains, fats, and meats, to orchestrating what > gets > > cooked when to maximize freshness of each item, to keeping track of > what's > > been eaten and how much is leftover in the fridge, to cooking some > of the > > families meals myself, to cleaning up and disposing of kitchen waste > > appropriately, I'd say it takes about 12-15 hours a week. > > > > On Sep 4, 2018 10:29, "Karen Fernandes" <[email protected]> wrote: > > > > I work from home. I live with my mother who does most of the > cooking. I > > make my own breakfast though, for which I spend 30-40 minutes per day > > cooking. > > > > > > > > Karen. > > > > > > > > On Tue, Sep 4, 2018 at 8:35 AM Udhay Shankar N <[email protected]> > wrote: > > > > > Something I am curious about. > > > > > > How much time here do people spend actually cooking the food they > eat? To > > > make the data more useful, calculate the time you spent over the > past > > week > > > in total. > > > > > > Also, please mention whether you work outside home or primarily > within > > home > > > (as a homemaker or a long distance worker) > > > > > > Udhay > > > -- > > > > > > -- > > > ((Udhay Shankar N)) ((via phone)) > > > > > > > > -- > Alok Prasanna Kumar > Advocate > Ph: +919560065577 > > > > >
