No, that is not the prep step. The prep step starts with all of these done and is mixing all of these together in a zip lock bag and putting it in the fridge. So 5 minutes seems even a bit high.
The time for recipes is always "with all ingredients washed, peeled, chopped and set ready to go in a bowl. Start!". Also note that step 2 is to put the onions into the pan (but no step says to cut onions) and that the ingredient list says "garlic, peeled, finely grated" and not "garlic" and "onions, sliced thinly".
You might not like that convention of "time" or would like "actual time" in addition, but it is a pretty universal convention. And it makes sense: the prep time can vary wildly (e.g. peeling and chopping veggies) making the "actual time" quite useless and in professional kitchens other people do this prep work.
So hard disagree from me. The time seems pretty spot on.
The "prep time" is _not_ the time for the "prep step"? Internet seems to agree with you, it's wild. Why is it not called "assembly time" or something?
Plus, it's not like that recipes on the internet (or books) are usually targeted at professional kitchens. Or like professional kitchens will take times at face value (and won't test it).
It is a bit weird but not moreso than, say, the word "butterfly". People agreed on one convention and one phrasing and stuck with it and it would be confusing to have wildly different time^pro and time^home scales. Just like pasta tells you the time starting with boiling water, so "5 minute pasta" does not mean "5 minutes from entering the kitchen".
> And it makes sense: the prep time can vary wildly (e.g. peeling and chopping veggies) making the "actual time" quite useless and in professional kitchens other people do this prep work.
This is a recipe for home cooks not professional kitchens. Both cook time and prep time are always going to be estimates. Labeling a step as "prep" and excluding all of the actual prep tasks isn't useful for someone trying to plan their day. This 5 min step ads nothing of value to the recipe as far as I can see.
This is a great post. Thank you to indulge us. I also like the domain name: SERIOUS Eats!
Real question: I wonder if these recipe websites have done A/B testing on total amount of time in the recipe. In 2023, I could believe it. If recipes with shorter durations are shown, you get more hits. Same with the ridiculous suggestion that all recipes need 1 tablespoon of oil (or less!). People will also return more frequently to your ad-tech empire that provides lousy recipes.
To me, free recipes are no better than free media (online newspapers, YouTube TV, etc.). If you aren't paying, then you are the product.
I use online free recipes to get an idea of the ingredients and proportions. Sometimes, an YouTube video can give you ideas about technique if you are new to an style of cooking. I need to cook something a few times to find the right balance.
My latest recipe is trying to replicate the black vinegar semi-sweet thickened sauce used in Chinese fried eggplant recipes. The premade stuff has a huge list of ingredients -- too many "extracts". I'm am trying to reduce to the fewest number possible, but still tastes close to restaurant style. Each time I make it, I look at my cooking notes, then make small adjustments.
https://www.seriouseats.com/lamb-biryani
The first step is the prep step, which it says takes 5 minutes. In that step, I have to:
- trim the fat from, and cube (1in) 2 pounds of lamb
- peel and chop 6 cloves of garlic
- peel and grate 2 inches of ginger
- mix with yogurt and salt in a zip lock bag
That looks like at least 20 minutes of work to me. Include cleanup (raw meat and garlic are both a pain), and it is easily a half hour of work.
Maybe 5 minutes is for an expert chef in a professional kitchen?