For those that "track and weight everything" (how ?) do you manage ?:
- sauces you make yourself? I often mix some different oils, mustard, seeds, miso, bit of leamon juice and spices… but weighting and logging everything will take 3x the time to do the sauce itself
- different cooking time in one receive : oignons going first, tomato sauce in the middle and parsley at the end (but still cook a bit with residual heat)
- Leftovers nutrients decrease with time
- counting how much you take of a meal shared with others, especially when you serves yourself multiple time
- different species/cultivation methods like the rustic small and dense cucumber from your neighbor and the spongy one from the supermarket in January
I have the feeling that might have been easy at some point in my life when I lived alone and mostly eat packaged food and raw vegetable that looked like clones but not when I share my meal, cook a lot more raw un-barcoded aliments and gained confidence to dose "by the eye" without recipes.
- sauces you make yourself? I often mix some different oils, mustard, seeds, miso, bit of leamon juice and spices… but weighting and logging everything will take 3x the time to do the sauce itself
- different cooking time in one receive : oignons going first, tomato sauce in the middle and parsley at the end (but still cook a bit with residual heat)
- Leftovers nutrients decrease with time
- counting how much you take of a meal shared with others, especially when you serves yourself multiple time
- different species/cultivation methods like the rustic small and dense cucumber from your neighbor and the spongy one from the supermarket in January
I have the feeling that might have been easy at some point in my life when I lived alone and mostly eat packaged food and raw vegetable that looked like clones but not when I share my meal, cook a lot more raw un-barcoded aliments and gained confidence to dose "by the eye" without recipes.