- Waiting for Kool Pops, Otter Pops? for you youngsters, to freeze.
- Turkey that starts to cook after lunch and you have to wait for dinner.
- Pre-instant pudding that you had to add hot milk to. Dairy Jello!
I’ve been making kimchi recently. I’m on my third batch.
It actually takes less time than I expected before looking up how to make it the first time. About five days outside of the refrigerator and then it gets better if you leave it for a little while longer in the fridge. You can eat it earlier if you like, but it’s not really ready.
Putting it together to begin with is kind of an all-day project in and of itself. One recipe I saw says to salt and soak the cabbage for about 2 hours and another one says to do it for 8. I go with 8 because… it seems less like a shortcut? There’s not any real logic to it, I suppose, on my end. Maybe I’ll try less soaking time for the next batch and see what kind of difference it makes.
My fridge pickles and fermented->refrigerator sauerkraut take about 4 weeks each to get where I really think they’re about right. Maybe even six weeks for the sauerkraut.
Although I’ll try a sip when I bottle, my wine ages one year before it is enjoyed.
No longer an issue since the beginning of the modern microwave era, but once upon a time it took forever to heat up a TV dinner in the oven. A really long time, several days if I recall correctly from my childhood.
LOL
Then when it’s done, you either get mashed potatoes that are still frozen in the middle or the meat is burnt to a crisp!
Bread, cake, pies, and fudge are better if allowed to cool before serving. Sometimes I can’t wait.
Sauerbraten has to marinate about week before you even start to cook it.
Just about anything that you make in a slow cooker.
I don’t think there’s anything wrong with food that you have to plan ahead for. Or is this another example of the lack of delayed gratification in America?
I much prefer cooked pudding to instant (I love the skin that forms on top), and it’s pretty easy to make in the microwave, but yes, you do have wait for it to be ready to eat.
I always cut into a pan of brownies before it’s had time to properly set/cool.
For the ultimate in patience, there’s this guy who spent six months making a chicken sandwich from scratch. This included growing his own vegetables, extracting salt from the ocean, grinding flour from the wheat he grew himself, baking his own bread, milking a cow, turning the milk into cheese, and killing a chicken. (I’ll note that he didn’t raise a chicken from an egg himself. That would have taken longer.)
Pudding skin!! Love, love, love it. But what takes the longest is cooking the pudding. I feel like I’m standing and stirring forever. If you’re not careful and not stirring enough it burns and that is soooo disappointing.
Now it takes forever to cool off.
That’s why I like doing it in the microwave.
Yeah, dill pickles have to sit in their brine for a long time before they reach peak flavor. It’s worth the wait, but c’mon!
Things like brioche that require two rise cycles of an hour and a half, a short bake and then a cooling cycle. The aroma drives you insane.