Cooking myths that don't line up in real life? Taken from reddit

[irisblue]

1.Here are some recipes that will only take you 15 minutes to prepare!”

2...."a recipe that said “saute the onion until golden brown, about 2 minutes."

[Diamond_Dog]

2. Two cups of gravy 8 servings

Or

1 lb. of spaghetti = 8 servings

Not at my house!

[irisblue]

13. It is 8, if you don't like your kids- yes thatnis a Firefly reference

[johnp3907]

3. Same with cooking instructions of prepackaged foods.

They tell you to heat a little oil in a pan at medium heat. And then: “Cook from frozen. 3 to 4 minutes per side.” You wind up with an icy center!

[justaprogressive]

4. HAHAHAHAHAHAHA

Hi Irisblue. Best laugh I had all day!

[ProfessorGAC]

5. #2 For Sure

Browning onions in 2 minutes? I don't think so. It takes more than 2 minutes to brown butter! Band that's completely different chemistry.
I've made really good meals in 15 minutes IF:
I don't count all the prep!

[irisblue]

7. It is always the prep.

I have frozen baggies of onions & celery in my fridge that I can drop into soup/casserole & it is good to go. If I am making tuna/chicken/egg salad I want that fresh crunch of celery & onions. That takes cutting time.

[ProfessorGAC]

9. I'm Pretty Quick With The Knife, But...

...not professional chef quick.
Now if my wife is doing the prep, I have time to watch a movie!

[soldierant]

14. That must have been done

with a gas stove, and at an altitude under 500 feet above sea leve. I use an electric stove and live at about 6500 feet. So, no, I couldn't do that even if you don't count the time to pre-heat the pan.

[mwmisses4289]

15. The only good meals I've made in less than 15 minutes

is opening cans of tuna to mix with sweet relish and mayo for sandwiches (along with opening a bag of chips and a bottle of iced tea to go with it) or ramen.

[ProfessorGAC]

16. I Understand

I could be making club sandwiches and take 25 minutes just to cook the bacon & toast the bread.
15 minutes is a ridiculous underestimate.
My wife has a taste for my French Onion soup. It takes 25 minutes just to mandolin the onions & another 30 to brown them. Then, I've got to make a roux, add broth, season, add mushrooms, reduce the sherry, add that. Then all the simmering/flavor melding time.
It's 3 hours minimum. I've seen recipes where it says 35 minutes. Absolutely no way can one make a good FO soup in 35 minutes.

[electric_blue68]

6. "saute the onion until golden brown, about 2 minutes." Heh......

for those who don't know (always new cooks)... if you sautéed onions for 2 mins you get softened slices somewhat translucent.

For golden brown- that's caramelized. Around ?40+ mins.
Watched a video years ago. 🧅👍

[irisblue]

8. I have done slow cooker caramelized onions for winter time stews

https://www.thekitchn.com/how-to-caramelize-onions-in-the-slow-cooker-cooking-lessons-from-the-kitchn-193413

[electric_blue68]

10. Interesting!

We're not allowed to have plugged in coking equipment- air fryers, toasters, toaster-ovens, insta-pot, etc.
A coffee pot is ok.

However we do have a small kitchen in the rec room where residents can book time; so I can do that at some point. 👍

Easy stuff to start with pasta with caramelized onions, butter, sautéed walnuts, garlic/powder. Yuuum!

[irisblue]

11. I have a 1.5 quart slow cooker and it works so well

[electric_blue68]

12. I bet you can have a lot of fun with it, except for making crispy stuff.

Do you sautée certain stuff separately?