How long does it take you?

17 years ago

...to cook a nice dinner?

Sometimes I think I am the slowest cook in the world. Last night it took me four hours to cook a dinner that I really thought would take about two. Fortunately I had started early and, even more fortunately, DH is quite accustomed to this and doesn't mind if dinner is later than planned.

Here was the dinner: Grilled swordfish with tomatillo sauce, Rosemary and other herb polenta cakes, Sid's Caesar salad.

The swordfish was supposed to marinate for 1-2 hours so about 4 pm (planning to eat about 7:30), I started making the marinade. Basically put a bunch of stuff in the food processor and whirred it. The slowest part was preparing a half cup of cilantro because I was being really anal and pulling all the leaves off the stems (forget that, next time I'm just chopping the stems in too). Got the fish in the marinade, then realized the polenta cakes needed to be made ahead of time so they could set in the frig before the final broiling step. Made the polenta, had to chop herbs and red bell pepper to add but did that while the polenta was cooking. Got it in the frig and decided to go ahead and make the tomatillo sauce. Again, mostly prepping and tossing in the food processor, but it took awhile. Then made the dressing for the Caesar salad which meant I had to roast some garlic and slightly cook an egg. Blended all that together, then went ahead and washed the romaine. By this time I knew dinner was going to be later than 7:30! But, continued on with the help of a glass of wine, finished prepping everything, DH came to help and did the grilling of the fish. Assembled everything, served - almost 8:30. Four hours. Seems like a long time.

Now, I do know some ways that I am terribly inefficient. For example, much of what I prepared came from stuff I had frozen this summer. The polenta was cooked in vegetable broth. I had to thaw that out. The tomatillos and jalapenos had to thaw, doesn't take them long but still, it's a bit of time. If I had organized better, I could have started the garlic roasting earlier. So there are ways I should be able to be quicker, but I don't think I could be a lot quicker.

How about the rest of you? How long would it take you to prepare a meal such as this?

This is why I rely on leftovers or previously prepared and frozen meals during the week :)

Ann

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Comments (12)

whenicit
17 years ago
No offense Ann, it sounds a bit like you cook like my husband does - you have a great vision.

I agree with you that more organization would help but in my experience, some of those gotcha's would get me too.

I probably would not attempt a meal as complex as what you describe above simply because what intimidates me about cooking an entire meal is exactly your issue - timing everything just right!

I think that meal would have taken me awhile too.
theresafic
17 years ago
I am so glad you posted this question. I also feel as though I am a slow and horribly inefficient cook (I am not talking about you only myself) My husband can chop faster and get the meal on the table quicker than I can.
I know one way I am inefficient is I am constantly running to the sink to wash/rinse my hands. I have tried the towel over the shoulder but it feels awkward and uncomfortable. Not sure what else I do but would love ideas, thoughts, tips.

Thersa
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I agree with the previous poster: you really can't estimate these things very accurately because your skill level increases with the more you do, plus with old houses you never know what you'll find ..... (OHJ's famous "Mushroom Factor"!) But I'll take a crack at it. 1. Window scrape and prep: Well, I wouldn't do the inside w/o having done the outside before or doing it at the same time, since if the outside needed repair, most likely new putty and re-glazing (which can be a bear) it would be necessary to take the glass out and necessitate re-painting the interior, again.... So, remove sash 10 min to 40 min depending on how lucky I am and whether it's painted in. If it was necessary to replace the new putty then one could spend anywhere from 1 hr to 3 hours per sash getting the remaining putty safely out. Cleaning the lights (glass) 15 min to 1 hour per sash. This might not be necessary, depending on the age of the glass and how much haziness there is. 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jessyf
17 years ago
DH and I have gotten to the point in the marriage where it takes us about three mintues to make bacon.

I promise to make a more appropriate post later
bri29
17 years ago
I remember thinking as I tried my first RR 30 minute meal that I was just the slowest person on the planet! I was busting my butt and took an hour to get 3/4 of her meal done. Since then I've gotten better with my knife skills and learned a few tricks and shortcuts. But honestly, if I were making a meal as complex as the one you made, I'm sure it'd take me several hours as well. You're not alone!
slowlane
17 years ago
I'm ok with complicated recipes, but I usually try to keep them to one per meal, especially during the week. And I always try to take a few minutes to put together a general game plan (a habit left over from my catering days). The plan would have kept you from re-chopping the duplicate ingredients (chop 3/4 c cilantro, for instance) and divide rather than chopping it twice).

It would also have had you put the garlic in to roast when you first went in to the kitchen so it had to wait on you rather than the other way around.

Just a little planning goes a LONG way toward speeding things up.
loagiehoagie
17 years ago
Jessy, I thought of you as soon as I seen this posting title! Boy, does your reputation precede you! I love you for it, seriously. There is so much PC nonsense in this world I so appreciate your less than ...uh....PC responses. Very refreshing! I always think of you as a kindred spirit to Sarah Silverman!

Anyway, back to the topic at hand. As long as there is wine, beer or spirits of any type to fill in the hours before dinner, then all is fine. No problem-o! I stall on purpose a lot of time just because I enjoy a few 'cocktails' before din-din!

Duane
Lars
17 years ago
I sometimes don't finish until the next day, especially if I am poaching chicken and want to make new stock.

I never marinate fish for more than 30 minutes, and generally I make a sauce to have with it rather than a marinade, but it depends on the fish.

As for removing leaves from stems - I've gotten away from that as much as I can now. Most people agree that stems from cilantro are fine, and I recently discovered than spinach stems are fine also, which has allowed me to use spinach a lot more. I still remove leaves from stems of fresh thyme, however, but recently I've gone back to using dried thyme, and that seems to work fine for most of the thyme.

What I find labor intensive are the following:
making homemade ravioli from handmade pasta
peeling shrimp
removing crab meat from the shell
making chocolate turtles in a Madeleine mold

I generally make enough Caesar salad dressing for several salads, although it is best the first day. I have to admit that I do not always coddle the egg, and I haven't had a problem with that yet.

The omelets that I make for breakfast/brunch normally take about an hour to make because I made special fillings for them.

Lars
lowspark
17 years ago
Two things:
1. I don't make more than one labor-intensive course per meal. If the swordfish marinade takes me a long time to prepare, sides are going to be something simple like rice and a salad with a very simple dressing.
2. If I didn't realize I'd planned too many labor intensive tasks in one meal, (it happens, I tend not to fully read all recipes till I'm ready to actually make them), I have no qualms about changing my plans midway. I would've either changed the polenta to rice or skipped the roasted-garlic dressing, or BOTH.

For normal nightly type meals, my limit in the kitchen is about an hour, but usually 30 minutes about does it. I do like to cook, and occasionally make elaborate soup-to-nuts meals for a dinner party maybe, in which case spending hours in the kitchen is part of the fun. But in order to get dinner on the table for the two of us (or for the family when the kids are here), under an hour is the order of the day.
velodoug
17 years ago
In a way, I spend very little time cooking and, in another way, it takes me all day.

I am fortunate to be retired and at home most of the time so I can start things early. This morning's steel cut oats were brought to a boil and put in the fridge at 10:00 last night. I put the leftover chuck roast from last night's dinner out on the countertop right after breakfast so it will be at room temperature for lunch. Dinner tonight is chili. I'll prep the veggies this afternoon between other projects. The actual "cooking" time between starting to sautÃ© the onions and garlic and sliding the Dutch oven back onto the simmer burner and starting the rice will be about 15 minutes. Another 5 minutes right before dinner to finish the rice and plate up and dinner is done. One of the projects will be a batch of gingerbread cookies. That's another 15 minutes or so, not counting the baking time during which I'll be working on something else. DW and I will also stir whatever is on the stove as we pass the kitchen but that hardly counts.

Another thing I should mention is that DW enjoys washing up as much as I enjoy cooking.

--Doug
prairie_love
Original Author
17 years ago
I'm relieved to hear that some of you would take as long too!

But, I wouldn't have thought this forum would think this is a "complex" meal. I've watched the pictures that are posted and the descriptions of meals....

To clarify, I would not be cooking a meal such as this on a weeknight (except as leftovers). Weeknights I cook for 30-60 minutes, tops. Most weeknights are leftovers or frozen foods.

slowlane, what you describe is exactly what I know I should be doing, I just don't. I tend to read the recipes over, think I know what I'm doing, and take off. You are completely correct that I should really set out a plan.

theresa, I also wash my hands a lot. I usually end up with towels in several locations around the kitchen so I can grab one whenever I need it. I also use a lot of paper towels.

I did better last night. Filet mignons with shallot sauce, roasted new potatoes, and spaghetti squash. Two hours start to finish. That's fine for a nice Sunday evening dinner.

Ann
User
17 years ago
Ann, steak and roasted potatoes and veggies are one of the quickest meals to make. I can usually have that meal on the table in less than an hour after I get home from work.

Turn on on the oven for the potatoes.

Put the shallot sauce on to cook.

Put a pot of water on to simmer for the potatoes. and put the roasting pan in the oven with a little oil in. You want the pan and oil to be prehated. I par boil the potatoes for roasted potatoes. It not only shortens the cooking time but it makes for a better "crust" on the roasted potato. Par boil the potatoes for 5 or 6 minutes, drain and put back into the pan and give it a shake over the burner to rough up the surface. Add the potatoes to the hot pan and put it back in the oven. Turn the potatoes a couple of times to evenly roast.

YOu can prepare your veggies while the water is boiling and the oven is heating. Some veggies take a little longer so get them started first. Veggies like green beans or broccoli, etc. get cooked quickly while your meat is resting. If you are grilling, make sure you turn on the grill and get it preheated. If you are cooking the filet on top of the stove, have the meat ready to cook when your potatoes are almost cooked. Honestly this meal should take less than an hour to put together.

Ann
prairie_love
Original Author
17 years ago
See? I AM slow :)

OK, let's see why it took me two hours (you know, it would have been 1 1/2 except I had to wait for DH to finish running on the treadmill now that I think about it).

Turned on oven, scrubbed potatoes. I did not par boil. Cut potatoes in quarters, put them in pan sprayed with cooking oil. Added some garlic cloves and squooshed some garlic on. Added some fresh thyme. Olive oil on top, salt and pepper, stuck in oven. Planned it to cook for about an hour.

Went online to find the recipe I used before for spaghetti squash (oops, there's a time problem). Cut the squash in half, removed seeds, added sliced garlic, olive oil, S&P, put on pan and stuck in oven. Should cook for 40 minutes.

Cut up shallots, heated olive oil in pan, added shallots and cooked for 15 minutes. Added sugar and cooked for 5 minutes. Added balsamic vinegar and cooked for a couple minutes. Added broth and cooked for about 15 minutes to concentrate. Added thyme and S&P.

OK, could have been ready at this point if I had started grilling the steaks. As I said though, I didn't want to do that until I knew DH was ready. So, let's say 30 extra minutes because of that.

And I guess I don't just work constantly. I feed the dogs, I drink a glass of wine, I let the dogs in and out and in and out and in and out. Oh! and I have to constantly step over dogs while I'm cooking, that slows me down too

Now I'm coming up with excuses.

Ann_F

How long does it take you?

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