I find it odd that it has to be left open for long stretches of time or it ends up with mold and a stink
If it sat in a laundry room somewhere where this didn’t matter maybe that would be fine. But mine is a stacked apartment unit in a closet - so the closet has to stay open to achieve this.
Seems like a design flaw. Or an annoying thing that should have been worked out of models by now.
I get it now. Top loaders should be able to incorporate a vent. But front loaders are sealed, and have a drum that needs to be water-tight while it is spinning (I.E. no place for a vent).
I suppose there could be a closable, waterproof vent when washing, which is opened afterwards, and a fan that could help evacuate the moisture… but I am guessing I would not want to pay for that when I can just leave the door open.
Hmm. Good explanation. So I wonder how the European all-in-1 front-loading models that sit in the kitchen in the space of a dishwasher do it I wonder? Or are those to be left open by design all the time too?
Btw my brother’s top-loader has to be left open (at least for a while) too. But that’s less of an imposition because it’s vertical, not with the door sticking into a corridor.
My aunt has an electric kettle on the counter for this - less than a minute to boiling water. (Also - much cheaper).
I forgot to mention, trying to keep up with all the rats and roaches. Jeez, they just keep comin’ out of the woodwork.
The one time we tried the Taco Bell near us, I opened the box, and there was one mamma roach staring right back at me. Got him/her before escape. Thank God it was big, might have missed it.
I don’t think it is necessary to leave it open in a warm dry environment for more than an hour or two… I leave mine open just because it is in a corner of the garage, and we have snowy winters.
What’s your least favorite regular cooking task? (Cleaning up doesn’t count, and neither does occasional tasks like carving a turkey.) This question came to mind as I was painfully chopping onions when making dinner today. Not only did I never really learn the hang of a regular chop, but I always end up with burning eyes and a dripping red nose. (And no, none of the tricks I’ve read about have ever worked.) Plus, a knife slip during onion prep led to an ER visit and a few stitches.
Removing fat from poultry; deveining shrimp, picking fucking thyme or other annoying herbs, peeling very fresh garlic.
I don’t know the answer to this question. I have to feed myself. I take hours to prep. My dishes have been so simplified lately. Do to warm weather. I just have wine to drink through it . With alot of breaks
Otherwise I would have to say hand grinding coffee beans for the morning. Wake up . And get the bialetti going.
I don’t know why, but I don’t like scrubbing the dirt off of potatoes for “baked potatoes”. It just seems like I get both wet and dirty as I use the vegetable scrubber brush.
And yes… chopping onions comes in a close second.
I admit that except for company dinners, I am pretty much burned out re dinners. We eat very simply. Red meat has lost much of its earlier appeal. I would say that my biggest angst is “what’s
for dinner?” Give me a clue and I’ll give it a go.
I hate prep but it gets done. I’m a very neat cook, so clean up is minimal and if not, it’s my fault.
“Letting it soak overnight” is the answer to everything.
Are you serious about a recent injury? If so, sending all good thoughts.
I think, for me, it comes down to what am I in the mood to do or not do? Do I feel like chopping up a bunch of things? Picking thyme or other herbs? Cleaning mushrooms? Oil disposal? If the answer is no, then I’m making something else or we’re getting delivery.
My least favorite cooking task is cleaning up (even though I do have cleaning as I go down to science at this point), which the OP removed as an option we could choose. It often drives how I approach everything about how I am preparing a meal.
Decision fatigue! This is an issue for me too when it comes to cooking. I enjoy most cooking tasks but having to decide what to make EVERY. SINGLE NIGHT. gets really old.
Also, trimming green beans is super annoying.
Not a recent injury, fortunately. This happened many years ago, when I lived in NYC. Things slipped and I got a cut. Fortunately, because the knife was sharp, it was a relatively clean wound with not much pain. There was a hospital only a short walk away, so I walked myself to the ER. That’s where I learned that blood gets you seen very quickly!
oh god, shrimp deveining. loathe it.
Does putting away leftovers count as cleaning up?
I don’t know why, but having to find containers and them room in the fridge is really a pain for me. Maybe I’m just tired from cooking, but when there aren’t enough of the correct sized containers for the amount of food or I have to play fridge tetris it’s just exhausting.
Cleaning shrimp for me
Tasting
I never taste my food . I already know what its going to be . Adjust seasonings. Never . Sight and smell beforehand.
