How often do you guys cook at home?

[CherryPopinski]

This has been something I struggled with for many years, but I'm trying to get back into bodybuilding and I eat out entirely too often.

I typically sauté chicken breast in a pan on the stove in olive oil, but no matter how careful I am oil splatters everywhere and veggie prep and stuff always results in a monumental clean up effort afterwards

I think I'll try poaching next time, seems less messy. Genuinely curious how often everyone cooks at home. I typically make breakfast for myself on my days off but it's almost always the same thing, 5 eggs with 2 pieces of whole grain toast and a banana. Sometimes oatmeal to a breakfast smoothie but those aren't very good for satiety.

I almost always eat out for lunch whether at work or on my day off, but I at least wanna make dinner for myself more often.

[monster0ultra]

[SmashinYoungVag]

Can’t your girlfriend bring some leftovers home from her boyfriends house

[Godfrd824]

Get a sous vide machine and a vacuum sealer.

You portion your meats, vacuum seal them, freeze them, and when you want to cook you unfreeze them with the the sous vide machine, saute then, and have dinner ready in 30 min.

Freezing your proteins gives you a lot of flexibility. Decided to not cook today? No worries, frozen meat lasts months in the freezer.

[CherryPopinski]

Can’t your girlfriend bring some leftovers home from her boyfriends house

I'm single again lol

[crupiea]

I cook all my melas multiple time per day.

For stuff like chicken that splatters all over the place, try using a pot instead of a skillet. That way the splatter cant jump all the way out as easy. I have a sort of big pot I cook lots of stuff like that in. I use it like a high sided skillet pretty much.

Also dont make whole chicken breasts. i cut mine up into bite sized pieces before cooking. Cooks way faster and all the way through. Its still chicken so doesnt really matter.

Also dont use high all the time like most guys will do. Took me years to learn to use a bit lower heat like 6-8 on the dial.

For veggies you can just use frozen or canned. Canned has more salt but they taste better. Frozen are basically taken right out of the ground, cut up and frozen right then so you really arent losing anything nutrition wise. You can throw them in with the meat while its sizzling or microwave them. Fresh veggies are great but a pain in the ass to cut up and store.

You should have a rice cooker for rice. Good staple and easy as can be. Water. rice and turn it on.

Cook a few days worth of the protein at one time. Then you just need to make some rice and veg or similar as the meat which is the messiest is already done,. This way you only cook a couple times per week instead of every day.

[Bodhy]

The reason oil splatters is because water is being boiled off. So the key is have things as dry as possible when you start cooking, the pan, utensils etc. But there will always be some splatter since things that are dry tend to be tasteless, but you can buy a splatter guard to minimise the splatter. Just like a fly screen that covers your pan.


I home cook nearly everything and every normal meal for me, is a home cooked one. Eating out is a luxury I treat myself to once a week. When you buy your food, you're typically not calorie controlling it.


Home cooking is best when you meal prep. It's quite easy and saves time when you do it all at once. Just use some free time on a Sunday to cook up a weeks worth of meals and store them in the freezer, and I find one pot and pan together can prepare 4 meals for me once it is divided up. And enough protein and proper macro breakdown in each meal, too.

I'm doing it today, in fact I am working on a new recipe for Bodhy's kitchen, Korean popcorn chicken with Mac n' cheese (40+ protein and 5-600 cals).

[CherryPopinski]

The reason oil splatters is because water is being boiled off. So the key is have things as dry as possible when you start cooking, the pan, utensils etc. But there will always be some splatter since things that are dry tend to be tasteless, but you can buy a splatter guard to minimise the splatter. Just like a fly screen that covers your pan.


I home cook nearly everything and every normal meal for me, is a home cooked one. Eating out is a luxury I treat myself to once a week. When you buy your food, you're typically not calorie controlling it.


Home cooking is best when you meal prep. It's quite easy and saves time when you do it all at once. Just use some free time on a Sunday to cook up a weeks worth of meals and store them in the freezer, and I find one pot and pan together can prepare 4 meals for me once it is divided up. And enough protein and proper macro breakdown in each meal, too.

I'm doing it today, in fact I am working on a new recipe for Bodhy's kitchen, Korean popcorn chicken with Mac n' cheese (40+ protein and 5-600 cals).

I do use a splatter guard, and even pat the chicken dry but the oil still gets all over my stovetop and floor.

[Bodhy]

I do use a splatter guard, and even pat the chicken dry but the oil still gets all over my stovetop and floor.

Ok, so maybe you need to work on controlling your heat. Use oil with higher smoke points and try lessening the heat, you don't have to cook something on absolute full blast. Might be using too much oil, too.

[MikeLowrrrey]

I do use a splatter guard, and even pat the chicken dry but the oil still gets all over my stovetop and floor.

Wtf are you doing to get oil on the floor? How much oil do you use? I don't splatter anything

Cooking is following directions step by step

[kusok]

Every day, eggs and bacon. And steak outside on a lump charcoal grill.

[MetroBrah]

I cook dinner every night, but will typically eat lunch out somewhere just so I don't have to come up with another meal.

[CherryPopinski]

Wtf are you doing to get oil on the floor? How much oil do you use? I don't splatter anything

Cooking is following directions step by step

I use my stove just below medium heat if I'm using stainless. About 4/10 yet my stove still runs hot. When I cook chicken in a pan on the stove top even with a splatter guard the oil still jumps up and gets all over the edge of the stove and tiny droplets on the floor. It's not an obscene amount of oil but it's enough to warrant constantly cleaning every time I cook. It's just a major PITA

[MetroBrah]

I use my stove just below medium heat if I'm using stainless. About 4/10 yet my stove still runs hot. When I cook chicken in a pan on the stove top even with a splatter guard the oil still jumps up and gets all over the edge of the stove and tiny droplets on the floor. It's not an obscene amount of oil but it's enough to warrant constantly cleaning every time I cook. It's just a major PITA

Baking it in the oven is pretty worry free. Pre-heat to 350 and let cook for ~50min. You might want to season it a little bit, but you can chop it up and add it to any dish you want that has flavor. Curries, taco bowls, BBQ sauce with some baked beans on the side etc

[Akd123]

Get a sous vide machine and a vacuum sealer.

You portion your meats, vacuum seal them, freeze them, and when you want to cook you unfreeze them with the the sous vide machine, saute then, and have dinner ready in 30 min.

Freezing your proteins gives you a lot of flexibility. Decided to not cook today? No worries, frozen meat lasts months in the freezer.

I cant think of any good reason to sous vide chicken. makes no sense to do all that and then saute it anyway. Unless you got lots of chicken why would you freeze it?just dont make any sense. and to OP use a lid and dont use so much oil. You dont need a whole lot.couple tbl spoons usually

[Kewbrah]

2x/day

[WCline]

pretty often

I usually bake my chicken.

[MikeLowrrrey]

Baking it in the oven is pretty worry free. Pre-heat to 350 and let cook for ~50min. You might want to season it a little bit, but you can chop it up and add it to any dish you want that has flavor. Curries, taco bowls, BBQ sauce with some baked beans on the side etc

Baking kinda sucks IMO. I usually sear for 2 mins on each side then bake.

Op buy a smoker. Add some good seasonings and marinade, then throw em on.

[MikeLowrrrey]

I cant think of any good reason to sous vide chicken. makes no sense to do all that and then saute it anyway. Unless you got lots of chicken why would you freeze it?just dont make any sense. and to OP use a lid and dont use so much oil. You dont need a whole lot.couple tbl spoons usually

Sous vide cooks chicken to absolute perfection for the average Joe. You don't have to sear but

Sear don't take long, like 4 minutes at most. What's the problem with that?

[Godfrd824]

I cant think of any good reason to sous vide chicken. makes no sense to do all that and then saute it anyway. Unless you got lots of chicken why would you freeze it?just dont make any sense. and to OP use a lid and dont use so much oil. You dont need a whole lot.couple tbl spoons usually

You're right, it cooks fast either way. If the chicken is frozen solid, sous vide makes a huge difference. My wife buys a lot of stuff that ends up going bad because we don't use it, a lot of meat and such. Portioning and freezing it leads to us being less wasteful. It's just easier to take one day and portion all your meat for 1-2 weeks and then have it defrosted in less than 10 minutes.

Also, just buy frozen vegetables, it's much easier, almost no prep, already pre-cut.

[Akd123]

Sous vide cooks chicken to absolute perfection for the average Joe. You don't have to sear but

Sear don't take long, like 4 minutes at most. What's the problem with that?

Again, unless you cant cook there is no reason to sous vide chicken. I cant believe im having this discussion. If you cant cook chicken on a skillet get out of the kitchen. Your going through more steps to get the same tasting chicken and actually making a BIGGER mess with the souse vide bags and water. Only reason i can think of is putting marinade or herbs with the chicken in the bag. I can see that

Oh my bad. you said without searing it. Im used to steaks and when you sous vide steaks you have to sear it. Best to use a culinary torch like French restaurants make steak

[Adam16121]

Nice try FBI.

[BigElephant]

I only eat one meal a day and it's dinner. Every dinner is home cooked by either myself, my mom, or rarely my dad. I eat out maybe once every 3 weeks or so. And we probably get a pizza like once every other week.

[CherryPopinski]

I only eat one meal a day and it's dinner. Every dinner is home cooked by either myself, my mom, or rarely my dad. I eat out maybe once every 3 weeks or so. And we probably get a pizza like once every other week.

I can’t eat all my calories in one large meal at the end of the day that’s not possible for me

[rollerball]

Get a sous vide machine and a vacuum sealer.

You portion your meats, vacuum seal them, freeze them, and when you want to cook you unfreeze them with the the sous vide machine, saute then, and have dinner ready in 30 min.

Freezing your proteins gives you a lot of flexibility. Decided to not cook today? No worries, frozen meat lasts months in the freezer.

Nah fug all that and just get a good cast iron pan - that's the key to easy, great cooking.

[rollerball]

You're right, it cooks fast either way. If the chicken is frozen solid, sous vide makes a huge difference. My wife buys a lot of stuff that ends up going bad because we don't use it, a lot of meat and such. Portioning and freezing it leads to us being less wasteful. It's just easier to take one day and portion all your meat for 1-2 weeks and then have it defrosted in less than 10 minutes.

Also, just buy frozen vegetables, it's much easier, almost no prep, already pre-cut.

Gdfrd not admitting that his wife does the lion's share of the cooking. His azz ain't sous vide-ing chit on his own I gare-un-teee my negguh.

[DuracellBunny]

I haven't had takeout in years. My wife or I cook everything.

If you aren't big on cooking and want something easy, with minimal cleaning, just make risotto. Throw your meat/chicken/fish in the pan with the rice and veggies of your choice.

[Godfrd824]

Nah fug all that and just get a good cast iron pan - that's the key to easy, great cooking.

You still need something to cook with so cast iron is good. The sous vide and vacuum sealer are more for prep, but if you have the time and don't freeze your meat you can go from fridge to cooking pretty quickly.

Another thing is, when your ingredients are pre-portioned, counting calories becomes much easier.

[rollerball]

You still need something to cook with so cast iron is good. The sous vide and vacuum sealer are more for prep, but if you have the time and don't freeze your meat you can go from fridge to cooking pretty quickly.

Another thing is, when your ingredients are pre-portioned, counting calories becomes much easier.

You have to consider the man when you offer such advice - OP ain't never gonna do all that.

He's just gonna buy a $700 cast iron pan made by George Lynch.

[Bodhy]

You have to consider the man when you offer such advice - OP ain't never gonna do all that.

He's just gonna buy a $700 cast iron pan made by George Lynch.

Wait wut ?



After Dokken and and endorsement by ESP guitars, George Lynch has gotten into manufacturing cookware?