Cooking is easy. What stumps people is the prep work and cleanup. That's rooted in laziness.
I worked in a kitchen for a bit and I learned how to cook meals the way that restaurants do:
1. Buy everything as fresh as possible.
2. Get your prep work done first.
3. Pre-cook what can be pre-cooked.
4. Don't let anything spoil. Cook what's about to turn. Don't buy more than you will consume or cook for later consumption.
5. Make stuff from scratch. It's cheaper in the long run.
6. Rotate your ingredients and buy what's in season. It's fresher (#1) and cheaper (#5).
If you are a smart chef, you cook on Sundays and Wednesdays. You make more than you need for that day's meal and assemble fresh meals from the cooked ingredients prepared on those days.
It's easy. Buy a pound of bacon and cook the whole pound in the oven at once. Now breakfast is an egg or two in a frying pan on the stove and some bacon reheated in the microwave. Vegetables? Buy a bunch of brocoli, blanch it and put it in the fridge. Buy a bunch of spinach, blanch it and put it in the fridge.
Lunch is precooked chicken breast over blanched vegetables reheated in the microwave. Add rice you've pre-cooked if that's your thing.
Dinner is a salad and protein that's reheated. Chicken/beef/whatever.
Food isn't hard. I spend less than 4 hours cooking per week and I eat super healthy using only fresh ingredients I buy at Whole Foods and the local natural market. Grass-fed beef, marinated chicken, etc.
The only reason people in their 20's haven't learned to live this way is because nobody has ever made it a priority for them. The plethora of fast-food, college meal-plans, and bar-food/takeout have made it possible for a 20-something to never be hungry but instead chronically malnourished.
Seriously, you can code C++ but Rachel Rae is better in the kitchen? WTF? This stuff isn't rocket science.
I worked in a kitchen for a bit and I learned how to cook meals the way that restaurants do:
1. Buy everything as fresh as possible. 2. Get your prep work done first. 3. Pre-cook what can be pre-cooked. 4. Don't let anything spoil. Cook what's about to turn. Don't buy more than you will consume or cook for later consumption. 5. Make stuff from scratch. It's cheaper in the long run. 6. Rotate your ingredients and buy what's in season. It's fresher (#1) and cheaper (#5).
If you are a smart chef, you cook on Sundays and Wednesdays. You make more than you need for that day's meal and assemble fresh meals from the cooked ingredients prepared on those days.
It's easy. Buy a pound of bacon and cook the whole pound in the oven at once. Now breakfast is an egg or two in a frying pan on the stove and some bacon reheated in the microwave. Vegetables? Buy a bunch of brocoli, blanch it and put it in the fridge. Buy a bunch of spinach, blanch it and put it in the fridge.
Lunch is precooked chicken breast over blanched vegetables reheated in the microwave. Add rice you've pre-cooked if that's your thing.
Dinner is a salad and protein that's reheated. Chicken/beef/whatever.
Food isn't hard. I spend less than 4 hours cooking per week and I eat super healthy using only fresh ingredients I buy at Whole Foods and the local natural market. Grass-fed beef, marinated chicken, etc.
The only reason people in their 20's haven't learned to live this way is because nobody has ever made it a priority for them. The plethora of fast-food, college meal-plans, and bar-food/takeout have made it possible for a 20-something to never be hungry but instead chronically malnourished.
Seriously, you can code C++ but Rachel Rae is better in the kitchen? WTF? This stuff isn't rocket science.