2 ms·

I dont know how experienced you are cooking, but I have not had the same experience you have had with blue apron at all. Never took many pots or pans, and cert

I dont know how experienced you are cooking, but I have not had the same experience you have had with blue apron at all. Never took many pots or pans, and certainly never took 2-3x as long to pan-sear meats. My guess is you just aren't managing the heat appropriately. Their times are consistent with anything you would find with other recipes online. We also did Gobble for about two weeks, there is no comparison in the quality of food, Blue Apron is SIGNIFICANTLY better. Gobble was FAR easier to prepare, for example, you would get pre-seasoned, and pre-prepared beef for a meal. Obviously that's very different than cooking a raw cut of meat yourself. But, as you pointed out, the tradeoff was in the quality of the finished food. Not even remotely close between the two.

rconti 8y ago
I'm not particularly experienced (I've been cooking for years, of course, but it's hardly a hobby, more like a necessary evil), it's entirely possible we were doing something wrong. -- but it didn't seem to matter if I was using an Ikea pan or a cast iron pan I preheated for awhile; i was always on the verge of the smoke point of the oil and it still took way longer than suggested. Blue Apron food was good; occasionally they gave us something nasty but we were usually able to toss it and just skip that one thing.
- lunchables 8y ago
  >i was always on the verge of the smoke point of the oil and it still took way longer than suggested. So I used to struggle with this exact thing as well, and this is how I solved it. You have to remember that when you add the protein to the pan the temperature is going to drop by a large amount. So for me, as soon as I saw the first whisps of smoke off the oil, I would crank the heat up a bit and toss in the protein (or whatever I was starting with). You will be amazed what a difference in makes.

rconti 8y ago

I'm not particularly experienced (I've been cooking for years, of course, but it's hardly a hobby, more like a necessary evil), it's entirely possible we were doing something wrong. -- but it didn't seem to matter if I was using an Ikea pan or a cast iron pan I preheated for awhile; i was always on the verge of the smoke point of the oil and it still took way longer than suggested. Blue Apron food was good; occasionally they gave us something nasty but we were usually able to toss it and just skip that one thing.

lunchables 8y ago
>i was always on the verge of the smoke point of the oil and it still took way longer than suggested. So I used to struggle with this exact thing as well, and this is how I solved it. You have to remember that when you add the protein to the pan the temperature is going to drop by a large amount. So for me, as soon as I saw the first whisps of smoke off the oil, I would crank the heat up a bit and toss in the protein (or whatever I was starting with). You will be amazed what a difference in makes.