Cooking is not a difficult task. Saying you can't cook tells me you're too lazy to try.

Cooking is not a difficult task. Saying you can't cook tells me you're too lazy to try.


I usually just chop stuff up and throw it in a frying pan, then put it on top of rice or pasta or potatoes or something... that’s not hard, am I cooking?!


That is cooking!


I order off seamless, is that cooking?


No, that is not cooking.


Man this is complicated


That's why you should be taking notes like me for future reference.


Ayo can I copy your notes after class? I really need to catch up on sleep. Also please cook me something, because I suck at it and can't do it and won't do it.


Also bring weed


Step 1 clean sink. Step 2 dishes while smoking weed or drinking. Now that kitchen is clean step3 prep. Start heating your pan now. Add oil. Throw in the ingredients that take the longest to cook first. Leave the the fast cooking stuff for later. Add salt and pepper. Eat.


instructions unclear, dick is burnt, covered in salt and pepper, and i'm having a hard time getting it in my mouth. any suggestions?


did you cook it? If yes, that's cooking.


Thanks u/Potatoez


Hoisin sauce goes good with a lot of stuff on rice, believe me


Chop up garlic and onions, fry in oil for 2-3 min, add some cuts of beef or pork (can be pre cooked in pressure cooker) add some soy sauce and hoisin sauce (1-2 tbsp) add some stock from the meat maybe 300-500ml then cook 10 minutes or so on medium. Add some drained mushrooms from tin. Salt and pepper to taste. Cornstarch slurry optional. No idea what the recipe is called but I cook it sometimes.


hit up your local asian market and grab some sauces you recognize the names of from take out menus. Add them to whatever you're frying, serve over rice or noodles. If you want to get fancy, google the sauce recipes, they tend to be very simple then you can experiment from there


I suggest taking a look over the frozen meal section. Dont buy any of it. See what inspires you. Odds are its basic as fuck to make.


oh shit, never thought of that! Great idea.




Usually tastes better too. Odds are when it comes to full meals if it can be mass-produced by machines to be frozen in stores. A single person can probably do it without fucking up. https://www.walmart.com/ip/Birds-Eye-Sweet-Corn-Frozen-Corn-80-Oz-Bag/16672425 https://www.walmart.com/ip/Idahoan-Roasted-Garlic-Mashed-Potatoes-4-oz-Pouch/10312433 https://www.walmart.com/ip/Tyson-All-Natural-Boneless-Skinless-Chicken-Breasts-2-5-4-0-lb/100546946 Bam chicken, corn, mashed 'taters in probably a half an hour at most.


After having looked at the sodium content of some of those, I've found they have way too much salt to really use that often in cooking.


They're generally meant to be thinned out, which helps some with the sodium. But you're not wrong, though generally any pre packaged food will have far too much sodium. They usually are easy enough to make from scratch though.


When I first started cooking I was so surprised at how easy it is to make homemade sauces. It sounds fancy but it’s usually just a combo of a few common oils/sauces/herbs. Easy, and I personally find it satisfying to make them from scratch.


You take this home, throw it in a pot, add some broccoli and potato? Baby, you got a stew goin!


Wha...celery and carrots! (IME they take as long to cook as the potatoes, so no mush.) I also recommend adding a splash of apple juice, especially if the meat is of a pork variety. And just because it's stew, don't skimp out on seasoning that shit °•☆~ (っ˘з(˘⌣˘ ) good luck everyone.


Do it a couple of times, and suddenly you start figuring out food and spice combos, as well as temperatures, timings, even how stuff smells when it's ready. Yeah, you're cooking!


I can cook. I don’t like to. I married someone who does. It turns out that this plan is the opposite of being lazy.


That’s what happened here. My wife doesn’t like cooking, where I do. So I do all the cooking/dishes and since I don’t clean to her standards, she does all the cleaning.


Username checks out


That username raises questions. If he (or she) uses their hands as cooking tools, would they feel pain or not? Is it a carbon based frying pan? Is it heavy or not? If so, are they just friggin jacked? I need answers, u/Frying_Pan_Hands


Well technically speaking we all use our hands as cooking tools, especially mixing tools. But they’re a tool used to hold other kitchen utensils… but I digress. My username is more of a nod towards me being a slightly larger than average male.


This is a politician answer. do YOU have Frying Pan Hands???


Literally, no; figuratively, yes…


If I understand the word literally like I think I do, this guy definitely has some cast iron mitts.


It’s hard to clean to her standards when he’s clanging out the turlet


My boyfriend and I have the same arrangement. He doesn’t put nearly as much care into cleaning as I do, while I can technically cook (he’s been teaching me bit by bit) but get anxious about undercooking or burning the item. So I prefer not to. Each does half the dishes and half the laundry. I do all the vacuuming and wiping down stuff, etc, while he is the “brains” of the cooking and I’m the “cut stuff up to help out” one.


meat thermometer goes a long way towards that anxiety.


This is me and my bf too except he cuts and I cook. I take sooooo long to prep, I say its because I put love into every slice. :)


Lmao idk how people chop so fast, I’m proud to have the full length of each finger tyvm!


Curl your fingers so your nails are resting on the item you are cutting this will make a straight line down on your fingers meaning you can quickly cut down them without the risk of chopping them off. A good sharp knife is also important for cutting fast. I can't cook for shit but at least I can chop well!


If you’re ever intimidated and new to cooking, just cook it on a lower heat like medium (instead of medium-high or high). It takes a bit longer, but it isn’t as make or break for when you could potentially burn something. It’s the same with the oven, instead of cooking things on 450-500 Degrees just find a similar recipe that cook things on a lower heat like 250-350 for longer, also always set a timer for things, don’t just wing it.


This is basically me. I just don't care about food that much. If I'm cooking for myself, I'll just make whatever the easiest thing is, but that doesn't fly when you cook for other people.


That’s truthful. People can often be picky too. So if it has mushrooms and you don’t like them pick them out. Well my youngest when learning to cook wanted to make mostly Asian food from scratch she loves spicy, I don’t like too much spicy. So she made her meal, plates it for everyone, it was too spicy for me, she told me to pick out spicy. Guess I had that one coming. Did lead to a fun conversation about how one picks out spicy vs mushrooms. Next time she made this dish she took out some just for me before she went spicy crazy which was sweet


Work smarter, not harder


Neither me or my husband like to cook. Hamburger helper and tacos are the best for lazy ass couples.




Dude when I was single I’d make a big batch of tacos, good for 3 days. And yes I was eating tacos for breakfast. After that? Tater tot casserole for 3 days. Yes, I was eating TTC for breakfast. Next? Lasagna for a couple days. No I wasn’t eating lasagna for breakfast, I’m not a savage.


Midwest gang rise up


I gave myself away with TTC didn’t I?


It’s good enough to freeze


Hotdish for life ✊🏼


Hot dish I think is a Minnesota thing though, we don’t say that in Iowa.


I am in Chicago and I grew up with TTC and have known people from Minnesota and they call it hotdish. I have always just called it “whatever” casserole. For example: Spam casserole, tuna noodle casserole,taco casserole, cheeseburger casserole, hash brown casserole, meatball casserole 😋


That makes sense then. Iowans only say casserole, but Minnesotans will say hot dish for certain things, I think it has to do with with whether it’s a side or complete meal. Also, tuna noodle casserole FTW, use to love that shit.


Lasagna for breakfast is the shit.


Ive has spaghetti for breakfast too many times to count. IDGAF.


Wife and I do exactly the same. Also, lots of sandwiches.


I feel you. I keep protein bars around for the moments when I just can’t cook another fucking meal, lol.


Who the fuck make three meals a day? Just cook a big portion a reheat for a couple of days


It’s kinda hilarious, when I lived in Berlin I was really busy so I just skipped breakfast and lunch almost every day. I drank a shit ton of beer and must’ve had a döner kebab at least three times a week for dinner. I thought I was gonna get really fat but actually lost 25 pounds lol


This is intermittent fasting basically. Eat what you want and how much you want, but only during a 4-8 hour window. Rest of the day you drink water and fast.


And every day? Like no shit you're tired of it. Cook a bigger batch, its not rocket science


I do this thing where I manage to have an actually-good fire-roasted veggie pasta + breaded chicken parm using only 1 plate and 1 pot (and you can even get lazy and just rinse the pasta water from the pot without washing if you do it quickly enough). It's the pinnacle of my cooking laziness.


Make a big dinner meal in a big pot like one day a week, something like jambalaya, beef stew, chicken fricassee, red beans & rice, etc etc, and it can provide you with plenty of instant meals through the week that only need to be heated up in the microwave. This will save you from having to endure all of that prep time. Not only is it easier and quicker than eating out, but it is much cheaper at the same time. As you get better, you'll be able to cook better things than you'll find at most restaurants.


I like your suggestions, I love bulk cooking because I come from a big family, so small batch cooking doesn’t make sense. Do you have anymore suggestions?


2 word. Crock pot.


Why use many word when few word do trick


Chili Spaghetti with a crapton of veg in the sauce Curries Pasta salad with veg and chicken and a light lemon dressing Fajitas sheet dinner Potato chowder I like things with a sauce to them because they do not dry out when reheating, they also freeze well. I just make sure to add a lot of veg to them (I lean toward good sauteing veggies like peppers, onions, carrots, broccoli) I've lost ten pounds during this pandemic just from good home cooking alone!


Bolognese Soup (soup is really easy when you learn the basic formula) Cottage/Shepherds/Fish pie


Ziplock bags and glass containers with lids are your freezer friends.


I KNOW!! I sometimes skip meal just to not clean up. I like cooking but cooking AND cleaning for one is overrated.


I keep a tub of protein powder and frozen fruit usually. That way if I’m going through a depressive episode I can get something in my body with the minimal energy I have.


Only eat one meal a day, usually works


It’ll get better! At least you can cook, that itself is good enough. Keep your chin up


Just cook extra every time. Saves me so much time and energy


Intermittent fasting is your best option. I only eat 1 time a day and you get used to it pretty fast


Meal prep huge batches of food every few days. If leftovers really aren't your jam, you can still meal prep stuff that's easy to alter a bit. Something like a big pot of rice and black or red beans, can be turned into a number of five minute meals with zero or minimal cooking. Throw on a fried egg, put it on top of spinach with some diced onion and avocado, slice up a spicy sausage and mix it in, put it in a tortilla with cheese and canned chicken, or scramble it up in a pan with an egg and some salsa. If we're heading for a crazy week, we'll do a huge batch of veggies on the BBQ, chicken in the oven, and instantpot of rice. I make a pan sauce with the chicken drippings and we have a pretty good mix and match of food that reheats well for the week. We usually do zucchini, bell peppers, onions, yams, and mushrooms on the grill.


Cook in bigger batches. If you're down for it cook many things in bigger batches on Saturday or something, portion out, and freeze.


i wish we could do photosynthesis :/


When I go through these phases, I switch to smoothies for a couple weeks. Just throw everything but the liquid in a bunch of mason jars, then dump one into a blender with a cup or two of liquid when time to eat. Vroom vroom food.


Agreed. So many days my only motivation for eating is so that I'll stop being hungry for a little while and do so shit.


It's not particularly hard to follow a recipe, but some people just lack a palate with the ability to imagine what the addition of certain ingredients will do to the flavor of a dish. The other challenge is to understand when something is "done" without over-cooking or under-cooking it. I grew up working in the front and back of restaurants and learned those skills, which are easy to take for granted once you learn them.


>It's not particularly hard to follow a recipe Except for the concept of "medium high". I took it literally because i believe in mathematics, and put that shit on 7.5/10. Was burning shit for *years*. WTF


Wtf is medium high if not 7.5/10? This may actually explain a lot for me...


about two hits for me usually


i hate that this made me laugh out loud lmfao


Fucking 3-4! I found this out years ago and I'm still pissed.


Wait, so like LOWER than medium?! Literally 3/4 which are obviously below 5 which is in the MIDDLE of the dang knob!??!!!




And it smells good if you let it fill up the room!


I don't get it. I don't have stoves with numbered knobs. They are just knobs and I have to eyeball the flame size. Is medium high like 3/4 of the full flame?


You have gas. You win you actually know how high a flame is. On electric stoves you have to guess what temp the number on the knob will correspond to.


Yes. This is why numbered knobs are less common now. Because the valves are not super accurate, and the way valves work, 75% open is not 75% flow rate. You need to look at the flame.




This is not true for all stoves. If you're burning food then obviously turn it down but most of the non gas stoves I've used have been at medium high between 5 and 8.


I can't stand that all stovetops go 1-10 but none of those numbers are regulated and I have no idea what a 2 actually means in terms of temperature. Give it to me like a freaking oven. Just have stovetops have actual temperatures and recipes can start using them too.


You guys are getting numbers?


My hob has 3 markers. Off, lowest heat without turning off, and as high as it goes. I do a lot of guessing what the right point on the dial is and hoping I don't burn anything or have to make too many adjustments.


An oven has a thermostat and holds a given temperature. A stovetop burner on the other hand holds a given power output. That doesn't directly translate to temperature. It varies with cookware and ingredients, and it can easily change over time as liquids evaporate. That's why you see experienced chefs regularly adjusting the burners while they are cooking, and why you should use your oven more frequently. Anything that slowly cooks on the stovetop probably cooks much better in the oven. Restaurants do that all the time, and usually have multiple ovens for this very reason. Home cooks shy away from using ovens, possibly because many households only have one (and often use none)


A burner might hold it's output, but an electric stove top wont, it's just on and off again to average out the output. It's why you're not supposed to use them for pressure canning. Of course stoves are inconsistent too. Stick a thermostat in there. Aside from stoves not being calibrated correctly my stove can have odd habits like not heating to the correct temperature when a level is mostly covered in cookie sheets, it will fluctuate a fair bit more then if I was, say, using one sheet or baking bread. And I guess there's convection ovens. Only my toaster oven is that way so I don't really have experience there, but I imagine there's quite a bit of variance between oven models, and food loads.


I also got a infrared thermometer. Very useful.


Problem with that is that it depends on the pan as well.


Damn. That is a really good point. Fine, we need pans that have even temperature throughout the bottom and that temperature is displayed digitally or analog (your choice on pan purchase). Then all recipes convert to knowing at what temperature they cook at and give those numbers. And everyone will need these pans for the recipe conversion to make sense so the government needs to provide everyone one so that we can ensure the recipe conversion happens. Sounds doable and I'd support a candidate running on raising kitchen regulations and some kitchen welfare to help everyone from rich housewives to poor college kids in the kitchen.


Won't work, too many factors and not at all useful. The temperature of pans change drastically when you put cold food in them, for example. This can be desirable. If it gets back to temp quickly or slowly depends on thickness of the pan and how strong your burner is. Different parts of the pan have significant differences in heat, too.


Wait, is THAT what I've been doing wrong all this time?


So uh... what does that mean exactly? Because I’ve been doing the same thing.


okay, so every stove is different so the knob is a lie thankfully we have endless hours of video to consume watch them, look it how shit bubbles, how quickly it cooks, etc and et al make mistakes and keep trying; it was daunting af when i first started, but you'll get it if you try, i promise


This. I (34F) have a good friend (39M) who has tried hard to learn to cook and still struggles quite a bit, especially with confidence in the kitchen. He can follow an easy recipe, but has to follow it exactly and Google some terminology. I've tried to teach him some, but turns out our friendship works better if we avoid that. Lol. I've worked in restaurants most of my life, my parents are decent home cooks, and I can usually make any kind of tasty dinner without a recipe. It's easy to take it for granted and has taken a lot of effort to see it from his perspective.


Recipe vs no recipe is what completely differs between me and my bf. I grew up always following a recipe. If the recipe doesn't call for something, I don't add it. He's the complete opposite. He can just grab whatever, put a ton of seasonings/sauces on top, and that's that. Fortunately we have a pretty good middle, where I follow a recipe and he suggests seasonings/ingredients he thinks will taste good. The bad side is he is a literal garbage disposal that will eat almost anything, and I'm kind of picky. I also somehow cooked for myself for YEARS and never realized that EVERYTHING tastes better with salt. I had no idea that the reason everything tasted kinda bland was because it had barely any salt


I’m a picky eater and have had to modify recipes around that. And not picky as in I just simply don’t like the taste. Picky as in I will gag or even straight up heave from some flavors (butternut squash and sweet potatoes are the worst). Some ingredients i straight up won’t use. Others, if it’s not in the recipe and I haven’t used it with this recipe before, I’ll add a touch and see how it works out. If it’s my first time on a recipe, I’ll usually follow it closely (minus the gross and offensive ingredients), and think about what to change while I eat it. And as a general rule of thumb: any amount of onion the recipe lists should be rounded up to the next whole onion (1/3 cup should be a whole onion and 1.5 onions should be 2 whole onions) and any amount of garlic should be 1.5-2x what the recipe calls for.


Yay for salt! And yeah, pickyness can definitely effect someone's perspective of and/or method of cooking. But also, learning to cook will expose a person to new foods and/or different ways to enjoy foods they thought they didn't like. Luckily he and I have generally similar taste (now) despite his pizza-and-spaghettio diet growing up since his parents barely cooked. He's come a long way and keeps trying to improve. We watch a lot of food network :)


OP is just talking about basic cooking. Of course cooking can have a higher level to it that makes it hard. And recipes have timers to it. You don't really need to worry about over/under cooking it if you follow that.


I love cooking and I think I cook pretty damn well. I would advise to focus more on the descriptors of the recipe step rather than the time: “until softened”, “brown the chicken”, “a fork goes in easily”, etc. since tbh, I don’t think the times are ever very accurate. Additionally, there are so many factors to how quickly things cook through, i.e. medium high on my stovetop is probably different from your stovetop.


I've been around the kitchen since I was 8. Helping my mom and grandma in their little restaurants. 17 now and I realize that some of my friends have never touched a stove before. I'm thankful to have grown around chefs.


I have a sibling who straight up could not cook because her ADHD made it impossible. She got onto a medication that her body actually agrees with and it turns out she's a pretty good cook. Is she in the "crockpot recipes from Pinterest. So, everything has cream cheese in it" phase? Yes, but she's been branching out to salmon dinners, venison, and casseroles and she's killing it. Sometimes people have roadblocks in the way that they may not even be aware are there. So, when they say they can't cook they seriously believe nthat they're a bad cook.


I’m the same way with my ADHD actually, plus growing up in a split household i was never really taught so I’m now having to fend for myself and am planning on taking it on once I move out, and before then I’m gonna try to learn basic things


Watch ‘America’s Worst Cooks’ if you can. It’s entertaining and educational! Also, Babish Culinary Universe on YouTube has a ‘Basics with Babish’ series that will be helpful too.


After I was diagnosed with severe ADHD I went from being able to cook a single meal and making an unholy mess to being able to spend hours in the kitchen, cooking and baking multiple things, while keeping the kitchen clean. I've realized that I actually enjoy playing in the kitchen as long as I'm not under a lot of stress. (Like Thanksgiving, where I start cooking/baking a week ahead of time but am somehow still running around like a chicken with my head cut off on Thanksgiving Day.)


I don’t know if I have ADHD (I’ve suspected for a while) but my exact problem with cooking is that I do enjoy doing it but it’s nearly impossible to cook without getting distracted and leaving things on the stove for too long and almost burning the kitchen down. I don’t understand how people do it.


Timers + literally never leave the kitchen when something is on the stove/in the oven because out of sight is out of mind + put on a movie/podcast so you're not bored outta your mind while waiting for the pasta water to boil.


I have ADHD combination type. I'm 32. I am not medicated (though i will be soon when I'm done nursing) and what keeps me focused is actually listening to podcast or crime docs. It allows my brajn to do a few things at once and I always set a timer!! Example *puts noodles in pot* "Alexa set a noodle timer for 9 minutes" and then I move on the next step and so on. I just tune in and out of my documentary.


Nursing, like milk. Not nursing like a job. Had to reread a few times, lol.


Me too. I was like “why can’t nurses use medication?!”


I'm not 'officially' adhd but I use a lot of adhd tips. I set timers every 5-10 minutes to remind me that I'm supposed to be cooking. No joke. My instant pot chili the other day took me FOUR HOURS of prep for a 30 min cook time.


Yes! Timers! Pasta in the water? Set a timer to one minute before they are supposed to be finished. Cake in the oven? Timer to 5 minutes before done. Hot water in the tea mug? Better see if there is a teabag in it and then set the timer to 3 minutes so you don't forget that there is tea waiting for you. And while you are cooking, do not leave the room. Use the time to clean up. Because we all know that you won't do it after the meal has been eaten. Let's see how much you are able to put away until the pasta timer goes off!


I’m a professional cook I use timers a lot at home. I can realistically function without them it’s just stupid to fuck up something because you lost track of time.


I absolutely hate cooking and try to avoid it at all costs. Lucky that I have a boyfriend that is obsessed about cooking so I don't need to worry about it. What works for my ADHD is baking ! I feel that baking forces me to be organized because it's like chemistry so everything has to be super precise.


Really? My ADHD just stops me from eating all together. “Oh right, I was hungry six hours ago. I should prolly go eat something but I’m not hungry anymore so I won’t”.


Yeah, I have autism, and while I can cook, and even like to cook, I can't do it often. Cooking is a *very* heavy task in terms of executive function. You have to plan what to make and how much, you have to check what to buy for it and do the shopping, you have to determine what time you want to eat and what the cooking time is going to be and so when you should start. And then you have to likely keep an eye on multiple pots and multiple cooking times simultaneously. There's a surprisingly high amount of planning involved in cooking and that just doesn't happen automatically for everyone. I personally can cope a little better now that I plan with the help of a carer, and I put out and cut all my ingredients before I even start (so there's less to do simultaneously) but it's still a very tiring task for me.


I have adhd too and personally, it just feels super complicated, even if it's just making pasta it feels like I'm trying to cure cancer and solve world hunger


yup, the thing about it is there are so many steps to even a "simple" meal, and so many bits of knowledge about it that non-adhd people take for granted


Funny, I have wicked ADHD but I have the opposite thing. I *love* cooking. The kitchen is my place of meditation. It's what I'm good at, I can actually *focus* on it and relax. I adore it. But the cleanup? Oh man that's where I fall apart lmao.


My untreated ADHD couples with depression and I go from not hungry to starving in half an hour, then I want something I don’t have to wait half an hour for because I’m so hungry I’m nauseous. So I’ll have a can of soup or leftovers, and promptly get shouted at for never wanting to put in effort.


Honestly sometimes sticking to basics is enough when seasoning fish, meat, or poultry. Olive oil, good salt, and pepper. That's it!.


What about the onion and garlic playboi?


What about; :I don't enjoy cooking"? I am just as happy to have a bowl of cereal than. Well cooked meal. However, my body may disagree Health wise.


I see where you're coming from. Might I add the time it takes to prep food just lessens the actual joy of cooking. If I could skip prepping and jump into cooking right away I would enjoy it way more


You can find just about anything pre-prepped now. Corn that's been husked and washed, diced onions, sliced mushrooms, shredded lettuce, beef sliced thin, a pork loin that's already marinated, stuffed chicken breast. They even sell spice packages that are pre-mixed for a specific dish. Lately I've been enjoying these packets that come with sauce and cooked rice or noodles, just add diced chicken and vegetables to get pad Thai, butter chicken, Tikka masala.


The problem usually becomes expense at that point. There may very well be a lot of people who would try to cook if they had access to pre-prepped food but it may be outside of their finances. As an example, at my grocery store it costs approximately $5 to buy the "raw" goods for a single serving of a single meal. It costs approximately $10 for the same single serving of a single meal with pre-prepped goods. If you add that up over time I'm possibly paying twice as much for groceries and I already pay ~$1000 per month for two adults and two cats with doing my own prep. Mind you, I do acknowledge time as a cost so it does save me say a half hour per day of prep work that I can use for something else but if I'm spending all my money on groceries, I may not have the finances to enjoy that time else wise.


To me the part where you have to clean up after just finishing a large meal after slaving over the stove for 40 minutes is the worst.


Adding milk to cereal? That's cooking, baby!


Well shit, call me Gordon!


That's a respectable opinion.


Agreed. I’m a single person so all the prep time, cook time, and cleanup almost never seems worth it for just me. And I don’t usually even make one-person sized dishes, I save my leftovers for lunch the next day. But it’s still so much work for one.


Ehhhhh it's a matter of degrees. Everyone can cook. Not everyone can cook well. Those who say they can't cook have probably faced a ton of criticism from when they tried in the past.


It is a matter of degree. However, I have met a couple people who have absolutely no idea how to cook anything, mainly because they've never had to or never had the opportunity to learn. We all start somewhere, there was a point in all of our lives where we had to be taught how to use a spoon.


I never did my own laundry until college. Never cooked for myself until I lived on my own. Any idiot can learn. I am a prime example of such an idiot having done so


Seriously the average person is probably capable of more than they realize. But the average person probably doesn't want to do a lot of things. It's not just that they aren't good so they can't, it's often also that they don't want to. Which is valid, especially in the current world someone can live without needing to cook.


I taught myself to cook. My ex-husband cooked once in our twenty year marriage, and that was a pre-made pizza. I offered to teach him but he didn't want to learn. The only other time that he was in my kitchen, he waited until I was gone and he and his friends tried to deep fry a Snickers in my $300+ copper stock pot. (I was so heartbroken. I saved up for that pot because I was proud of my self-taught kitchen skills and wanted something nice to celebrate.) We owned a deep fryer at the time.


As Gusteau says, “Anyone can cook!”


This is my experience. I seem to have poor fine motor skills, and despite watching Youtube videos on how to chop various foods, I still get criticised for everything I do. I think I can handle a knife in a way that works for me, but the mockery makes me not want to cook. I've held pens wrong my entire life and never learnt how to play an instrument or how to knit, but I'm not criticised for that.


I'm sure most people can cook basic foods. Most of the time when people say they can 'cook' it usually means they can cook well and know a good amount of recipes. I say I can't cook, not because I cannot cook anything but I only know how to make a dodgy bolognese, an mediocre chilli, and can throw frozen food in an oven. Tbh I wouldn't say this is unpopular at all. Also bear in mind not everyone has the free time to spend learning to cook random recipes.


This is what I was thinking as well. Like I have done maybe 10-15 different basic meals before and I guess I would be able to do others if I wanted by following instructions. However I wouldn't say "I can cook" generally, since in most situations that would imply that I can do so particularly well. Like it's more of hobby than just a thing I do out of necessity. I mean it's like if I say that "I can sing" or "I can draw", the expectation is not that I can physically do those things, but actually do them well.


I’m not sure that’s what OP is getting at, there’s a sizable number of people who “cannot” make anything that doesn’t have microwave instructions, maybe Kraft macaroni if you’re feeling generous. His claim is that the above “cannot” is just a “refuse to”.


Well I think what OP is getting at is that most people who can follow microwave instructions could also follow a simple recipe from the internet. The only difference is that internet recipe requires finding the recipe, buying the ingredients, keeping track of which ones will go bad, and spending 0.5-1hr cooking instead of 5-10 minutes heating a frozen meal. I say this as someone who definitely sits on the “frozen pizza” side 90% of the time.


i respectfully disagree. being a good cook is not about knowing recipes, it’s something more fundamental. my wife can follow a recipe if she needs to, but she’s the type to painstakingly measure out exactly 2.5 tbsp, if that’s what the recipe calls for. and if one of the ingredients is missing, she’s lost. this view of cooking can reasonably be viewed as daunting. what comes from experience is knowing how flavors and textures interact, and how different cooking methods can combine with ingredients to bring about pleasurable meals. with that kind of fundamental knowledge, you can throw me into any kitchen and i can produce a generally agreeable meal no matter what’s in the fridge, assuming staples exist. you also don’t have to painstakingly measure out ingredients as you know generally how much of what is needed depending on the situation (unless ur baking, which is more chemistry than cooking)


I can follow a recipie or just guess and either result will end in some kind of disaster. It's either undercooked or overcooked, seasonless or to much seasoning. I just don't have the skills. Maybe once a month I'll have a bangin dish that my wife loves but the amount of times I've given her a questionable dinner is to damn high. She has a stomach of steel to eat my cooking.


You can keep track of how much seasoning you add, if its too much make a note and use less next time, and vice versa, as long as you don't die from the meal you can always learn from it and improve for next time.


bro I'm 13 I'm trying my God damn best 😭


I started cooking at 13 as well. Just keep it up over the years, try and experiment a little at a time. In a couple years I’m sure you will be a decent cook, and you will just get better as time goes on.


You got this.


My 8 year old makes herself pancakes from scratch if I tell her I don't feel like making breakfast for her. The kitchen looks like a battle field afterwards, but the pancakes are great. Took a little while to teach the kids, but it's really not that bad if you invest a little effort.




Cookbooks and the internet, one recipe at a time.


That's also how i've learned it: start out with 3 basic dishes and in time cook varieties of them. After a while i got that down to a decent level, and i started asking around for recipe tips and try to recreate dishes i had at restaurants.


Adam ragusea and you suck at cooking are good foodtubers if you easy recipe If you want more advanced you have J. Kenji López-Alt , Babish Culinary Universe and johua weissman And if you like to make you own pizza you have Vito Iacopelli And there is alot more foodtubers but there is a start


My mom literally would kick me out of the kitchen when she was cooking (she wanted to keep me dependent on her into adulthood), so after I moved out, I was afraid to even make ramen. But that’s where I started. Following the instructions on packaged food. From there, looked up basic recipes. Now? I make a damned fine dry brined spatchcocked chicken for thanksgiving, stuffed pork chops, the Korean food I grew up with that my mother never let me learn to make, and whatever the hell else piques my interest. Sometimes I’ll just throw veggies and chicken into a pot and add pasta sauce. Or veggies and chicken into a wok with soy sauce, Korean red pepper flakes, fermented soy bean paste, and a touch of sesame oil. It helps that I can taste what is missing, and not just what is already there.


I burnt water one time


My daughter burned instant mashed potatoes. How? Idk. She was unsupervised. Now that she's on her own she's doing OK. Not great, but OK. We have a curse in our family. Non cookers skip a generation. My mom couldn't cook worth a shit. I'm talking crunchy rice, and she thinks it's fine.


Fuck. I just hate it


Cooking is easy to learn but hard to master is how I’ve always put it. But I fully agree it’s literally so easy to follow a recipe


If you cook with method, thats the key. First time I learned to pan sear a steak right was when I realized I could measure steak thickness and I also noticed that oil smokes at the same temperature every time, so finding the right thickness of steak and going with consistent sear placement and times helped me get it down to a damn science to where now I can do it crossfaded


Counterpoint: you can be very healthy and not cook. I’ll blend up a smoothie with Greek yogurt, protein powder, fruits, veggies, peanut butter, and maybe some fun stuff like cacao powder. 2 min and you have the nutritional equivalent of a full meal going. Alternately I’ll just munch on canned tuna, precooked chicken, nuts, etc… My time may not be particularly valuable, but I have more of it since I don’t cook.


A MILLION percent. People always assume I'm eating McDonald's when I say I don't really cook. More like, yeah, canned tuna, fruit/protein shakes, salads, etc..


I think when he says "cooking" he means "preparing" your own food. That sounds delicious and healthy and it fits your needs.


*I'm so bad I can burn water*


I think when people say they can’t cook isn’t always that. It’s more everything that revolves with it. Cooking, cleaning, prep work


Cooking in itself may not be difficult, but it is an entirely new skillset to some folks, and depending on your background can be a lot to get into. If you weren't exposed to typical cooking before it's like an entirely new world. Gathering the tools, the supplies, and the info are all needed before starting. For myself I enjoy cooking, but have a terrible time with the planning, and am mostly unable to be creative. 5 years ago I could manage a ham sandwich, hot dogs, kraft dinner mac & cheese, and maybe bacon and eggs. Figuring out what the different types of meats/veggies/etc are, and how to cook each, has been a long lesson. I'm still very unsure in the kitchen, and my memory issues certainly don't help. So for me it's a hard-ish learning curve, but doable. And I did start at least understanding the basics of food, cooking, tools, techniques, etc. (My family was very busy and I wasn't interested in learning - I regret that now). I know there are some folks who don't even get that level of education. Assuming folks are just lazy is in itself lazy. There are so many different reasons folks may find things difficult that you find easy. And I'm sure that goes the other way too. For example I don't think you're lazy for not being able to identify most reptile species; I just assume you haven't tried to learn, or don't care to. And that's fine. I enjoy that folks have different skills, it keeps life interesting.


For me, it's not laziness. It's downright fucking inexplicable. I can follow a recipe down to the most minute detail and still burn the shit out of food. Someone else will do EXACTLY what I just did and turn out edible food. Makes no sense. It's like I have the cooking version of a black thumb.


I've been cooking since 14 or 15, and people have complimented my food, asked for my recipes, and even ordered cakes, so let this old broad offer you some tips You should not always follow recipes to the T because your cooking results also depend on the factors that are not accounted for in recipes. 1st, your food outcome may depend on the quality and type of your pans and pots and how well they "stick" to the stovetop. Heavier pans are better for that to reach better heat distribution. Cast iron is great for achieving a sear but a non-stick skillet not so much, and a stainless steel pan is pretty much useless for that -- the latter is best for sauteing. The quality and age of your stovetop also plays a role. When you have your oven on, especially with cheaper apartment appliances, it reduces how much power is diverted to your stovetop, so the medium heat turns into low heat, and you can never reach high heat. I also suspect that the number of other household appliances on affects it too. Also your medium heat may not be the same as my medium heat , as I noticed having moved into multiple apartments and cooked at friend's houses. I have to adapt my cooking to the specific stovetop and cookware. The elevation where you live and the climate can also affect your result. In higher elevations, you have to add a few minutes to boiling pasta and cook most stews longer because higher altitudes = lower pressure = lower boiling point. At sea level, boiling temp is 100 degrees but where I live it's something around 97. I also noticed that I have to adjust my family recipe for steamed buns depending on how humid or dry the climate is - dry climate means I have to use less flour. And frankly, there is a lot of bad recipes online, and a good chunk of them have not been tested at all. People just churn them out to get clicks and ad revenue. Some people just don't really know what they're doing and offer bad techniques or none at all: I recall one recipe that called for cooking cubed tenderloin for 5 minutes on each side on an unheated pan for a dish that is supposed to sear the meat but be medium rare. Technique and principles is what makes one a good cook, but you typically won't learn them in online recipes. My tip is finding a few YouTube channels where the cook goes into detail and talks about potential mistakes one can make while making a dish. I have also seen too many recipes that call for an unhealthy amount of salt. The rule of thumb I learned is for 1 kg of meat to use 1 tbsp of salt; or a little less than 1/2 tbsp for 1 lbs - if you have not used any other salty condiments.


> Also your medium heat may not be the same as my medium heat , as I noticed having moved into multiple apartments and cooked at friend's houses. I have to adapt my cooking to the specific stovetop and cookware. This is probably the biggest factor. I recently got a new stovetop because my old oven control board died. My old 'medium-high' heat was a 7 or so. My new 'medium-high' is about 4 and a half. Laid waste to a few chicken breasts before I got the hang of the new stove.


I'd wager - your stove is stronger than you think or you're preheating your pan too long before adding the ingredients, so they cook faster than the recipe time suggests - you're not moving the food enough while it cooks - you're not using enough fat (oil, butter, lard) - the piece sizes you're cutting are wildly different from what the recipe calls for (too small, they burn. Too big, they're under done given the same recipe time) - you're not setting timers for your steps


Are you paying attention? Lol Are you cooking on the highest fire? Don't do that. Turn it down if you burn stuff. Set a timer. It's really not that hard to not burn stuff.


My wife used to be this way. She literally was a microbiologist working in a lab but couldn’t cook until I one day I handed her a recipe and said “ this isn’t cooking, this is a lab. Here is your lab handout” it finally clicked then


She'd like baking. Baking is a don't deviate from the recipe. In Cooking deviating is encouraged.


Baking... you can deviate slightly... granted, it's more along the lines of substitutions of similar ingredients rather than necessarily a full on "let's reinvent the wheel" e. g. using orange extract instead of vanilla extract in brownies... though, a lemon or orange version of a bakewell tart is also decent (i'm not keen on almonds). Although, when baking: don't try to use a cupcake recipe for a large cake or vice versa, tried it with carrot cake and while it was still edible, i didn't taste like carrot cake... it had a taste and texture more similar to a doughnut.


i hope you actually typed it out to make it look like a lab handout lol


I technically can't cook. I know how to learn, know I can learn easily, but as you said, I'm just too lazy.


I know how to cook simple things but I freely admit I just don’t feel like it. Why bother dirtying up multiple dishes and silverware when I’m perfectly happy with a sandwich and some cereal?


I just hate it. It's so boring.


you're not wrong but is this opinion unpopular? 🤔


A lot of cultures don’t bother taking time to teach men how to cook, even basic things. I’ve experienced this a lot while dating, most men can’t and don’t want to cook. I’ve also dated women who can’t or don’t want to cook, so not it’s not totally gender-exclusive, but there’s still a pretty heavy societal norm that women cook (even tho most pro chefs are male).


On one end of the spectrum you have people who like cooking and mostly see it as a hobby. In the middle you have people who live alone and engage in cooking and cleaning as more of a reason for sustainable living.. Then on the other end you have people who live with their moms/ wives in a traditional setting and have hardly ever washed dishes in their lives, let alone cook...


There is a LARGE group of people who live alone and never even try to cook. It's just never ending fast food and takeout.


Hi, I don't disagree with you, and I do a lot of the cooking, but it would be a stretch to call it good. If it don't have precise times, I struggle. Being color blind effects this. I also have a poor sense of touch, so cooking meat to touch or color requires a second person. So yea..


Can you anonymously send this to my girlfriend please. If I tell her this I’ll be sleeping on the couch for at least 3 days lol


*r/relationshipadvice enters the room* You should break up with her.




It's not the cooking part that's hard for me. It's the energy, creativity, planning skills, memory, and executive functioning required for cooking.


Maybe I am lazy, or maybe, I spent my whole young life studying and cramming for school, not learning basic cooking skills, then got a job where I work 12 hours shifts, and yes, after work I a, too fucking tired to cook. A hundred years ago, the servants would eat what the cook made in the servants quarters. Or, the housewife would make dinner. We no longer have either of those two options these days.