In the scale of

As mentioned in my first post, I wanted to write about the different scales of [x] when cooking.

I love cooking, but I know a lot of people don't or only do it as a necessity.  While I don't want to convert anyone who really doesn't like cooking I hope that you readers will get a better idea on how long and or easy it is to cook something.  But I have also added a more personal scale, the scale of smug.  Just how pleased are you at the end of making something.  I will give examples to help you understand my thought process – lists are by no means exhaustive.  So let’s begin...


Firstly the scale of faff:
Just how easy it something to prepare, we all know that in theory you can make a meal in 15 minutes – but we all know that some home economist bod has already chopped/weighed everything ahead of time.  So as and when I write about things I have made to try and compare it to shop or take away bought I will tell you how fiddly it is.

1 – would be nothing much to do at all, some very simple rough chopping.  Or very simple cooking.   Such as some simple soups and stocks or boiling rice/pasta.

2 – would be a little more chopping, nothing major, but a bit more.  Or may require a couple of stages before it is finished.  Stews, casseroles, some sauces or stocks.

3 – would be a fair bit of procession chopping (fine dice, slices), several steps or stages to a dish.  Risottos or more complex sauces.

4 – involves a lot of processes to get to the end result.  Such as pastry (the rubbing in, the quick mixing etc. – I’m a traditionalist a like to work with my hands a fair bit).  Or a roast dinner, it’s a bit stressful making sure you get everything done at the right time!

Secondly the scale of time:
So how long does it take, including the chopping.  But this is split into two different types of time, bread takes time, a lot of time.  It’s kneed, proved, knocked back, proved again.  But really a lot of time is spent doing nothing (unattended).  Whereas a risotto needs a lot of attention, lots and lots of stirring (needy).

1 – takes a little time -  rice, pasta, potatoes for mashing (unattended – just don’t forget it.  Mushy rice YUCK).  Soups and sauces (needy – they need stirring and that can be constant to stop things from sticking at the bottom).   But time between the 5 and 20 minute mark

2 – bit time consuming, 30 to 1 ½  hours.  Pies, pasta bakes (unattended).  Roast dinners (needy – basting is very important to ensure moist meat, potatoes need to be par boiled and turned).

3 – takes a lot of time – stocks, stews, casseroles (unattended). 1 ½ to 2+ hours  Can’t honestly think of anything now that takes a long time and is needy – the nature of long cooking means you leave it well alone.  Just set the timer and wait!


Finally the scale of smug:

How pleased would I/perhaps you feel once you have made something?

1 – Pleased: stocks are a good example – can’t eat it, looks horrid but it will do very well for a soup.

2 – Pretty pleased:  Soups, simple sauces for pasta, rice etc.

3 – Proud:  Something you show off with some pride, a well decorated cake, homemade bread, something that could have been time consuming or complex.

4 – Smug!:  Break out the fanfare you have cracked something big!  It could be a first time you made something, got something right (pastry or meringue) or complex.  I recently made a sour cranberry bakewell tart, handmade short crust pastry, frangipane…. It was a triumph and yes I was smug!   

Example:

Sunday roast – faff = 4; time = 2; smug = 3-4 (depending on how often you make them)

A stock for use later on – faff = 1; time 3; smug – 1.

I hope you get my drift, I will only use these scales when demonstrating the difference between homemade and shop bought.  Most times it will take longer, and in some cases you may honestly think it’s not worth it.  At least you will be more informed.



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