How to cook when you're not into cooking

Jan 9, 2025 · Summarized Jan 9, 2025

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Key takeaways

Cooking is a skill that can be developed with practice and motivation, rather than an innate talent.
Don’t dismiss convenience foods—frozen vegetables and ready-made meals are valid and can help when you’re pressed for time.
Trust your taste buds and experiment with recipes. They're guidelines, not unbreakable rules.
Embrace failure as a learning tool in the kitchen. Mistakes are normal for everyone.
Find joy in the parts of cooking that resonate with you, even if it’s not the entire process.

Summary

Cooking Without The Pressure

In this podcast episode of Life Kit titled 'How to Cook When You’re Not Into Cooking,' host Mary L. discusses the challenges people face with cooking when they don't enjoy it. It opens with Mary emphasizing that cooking doesn't always have to be an extravagant affair. Even professional chefs have nights when they opt for quick, easy meals instead of gourmet specialties. The emphasis is on practical, feasible solutions for feeding oneself without the need for complicated techniques.

Embracing Convenience and Validity

Samin Nosrat, acclaimed chef and author of 'Salt, Fat, Acid, Heat,' shares her experience with simple meals, such as macaroni and cheese with broccoli, showing that even chefs turn to comfort food when they need a break. Food writer Margaret Eby highlights that everyone’s cooking struggles are valid, especially with societal pressures related to diets and health. She promotes the acceptance of frozen foods and ready-made meals as legitimate options that can ease the burden during busy or stressful times.

Building Confidence in the Kitchen

This section relates to how to develop confidence when cooking. Key advice includes recognizing that cooking is a skill that can be improved with practice. Cooking should be enjoyable, not a source of stress. The hosts encourage listeners to find joy in cooking, even in small ways, and to gain motivation from the positive aspects of preparing food, like creating meals that make you feel good.

Rethinking Recipes

The flavor framework of Salt, Fat, Acid, Heat is introduced, emphasizing understanding how to balance flavors. Recipes are described as flexible guides rather than strict rules. Listeners are encouraged to use what they have, tweak the ingredients, and adjust as needed. The hosts want to empower listeners to trust their preferences and be creative, especially outside the realm of baking, where precision is key.

Accepting Imperfection

Listeners are reminded that everyone makes mistakes in the kitchen, including professionals. Mistakes should be viewed as learning opportunities rather than failures. If something doesn't turn out as planned, determine whether it can be salvaged or if it's better to have a simple fallback meal—like microwave food or takeout. The final message is about self-compassion and the importance of remembering that food is ultimately about nourishment, not perfection.

Show notes

Even if you dislike cooking, you still have to eat every day. In this episode, Margaret Eby, author of You Gotta Eat: Real-Life Strategies for Feeding Yourself When Cooking Feels Impossible, shares practical tips for getting meals on the table. Plus, Samin Nosrat, author of Salt Fat Acid Heat, offers expert advice on how to become more confident in your kitchen.

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