7 Responses to “How to Become a Minimalist Cook”

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  1. I couldn’t have said it better myself! There is such an emphasis on the professionalism of cooking, the mastery of it, that people don’t feel like they can cook unless they are making gourmet meals! Cooking is simple and everyone can do it. It’s not about having the right fancy things (equipment or ingredients) but about nourishing yourself and your loved ones.

  2. Meg

    You got, Cara! Food has become consumerist and performance art all at the same time. Too much pressure for me and just oozes excess. Glad you dropped in and left a comment. I am enjoying your blog, reading about your own path to minimalism.

  3. “learn or re-learn five utterly basic things: one bread, one meat, one veggie, one soup, and one dessert.”

    And here I always thought I was being lazy… It does make things super simple, though!

  4. Meg

    Hello, Relish Desserts! I used to think I was being lazy if I didn’t go all out on meal planning and cooking. But now I really think that it is the brain’s way of saying “this is ridiculous.” I’m going to be writing a lot more about this and it will be the starting point of my next project.

  5. Jessica

    When I got divorced, I moved out and took one frying pan and one saucepan, and my favorite big knife. That was my kitchen for two years, and I rarely had difficulty cooking anything I wanted! I just didn’t want to go out and buy a bunch of pots and pans (nor could I afford it). I’m so validated!

    I’ve since remarried and now we have a full set of pots, that are always a struggle to fit in the storage space we have. We’re about to move and I’m inspired to downsize…

    • Meg

      Hey, Jessica! First thing is to think about the meals you actually make, week in, week out. The stuff you need for those meals are your core pieces of equipment. Then there are the things you make regularly but less frequently, and not willing to give up making altogether, so the equipment for those items comes next–if you have the space. Anything else can probably be eliminated without trauma. I got rid of tons of cake decorating stuff because I chose not to deal with so much fat, sugar, and food coloring, not to mention the time element, that is part of decorating with icing. It’s been nearly a year and I don’t miss it a bit and will happily refuse if asked to do it 🙂 That’s an example of setting reasonable limits for yourself as a cook–once that is done, it is much easier to pare down the kitchen collection!

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  1. […] Minimalist Woman, Meg Wolfe sums up how to become a minimalist cook this way: learn 5 utterly basic things to prepare, then either learn variations on those 5 or learn […]