Is there a point in cooking for one? The common consensus may be it’s too much trouble to cook for just one person, but is it really? So many of us now find ourselves alone, it’s worth revisiting the question.
Obviously, the benefits of cooking apply whether you’re cooking for one or cooking for six. The question is whether the ratio of effort, ingredients, time, and cost outweigh the ease of popping open a package and grazing. The truth is, you will have to weigh this for yourself and there are many things to consider.
As with most things, the process of thinking through the answer to the question will be revealing and provide insight. That has value no matter what the conclusion.
What are the considerations?
Fresh food prepared at home is the easiest way to eliminate preservatives, artificial coloring, and other additives. It’s the easiest way to make food compatible with your specific dietary needs. It’s the easiest way to control sodium intake and minimize ingesting potential carcinogens. Preparing your own food gives you more control over its healthiness.
The pandemic has overloaded already full schedules with tasks that were previously unnecessary. Some people may have temporarily discovered extra time to bake bread, but most people I know do more dishes, double-up housework and work, have more time-consuming errands, and have had to revise their method for approaching every area of life. Time is an even more precious commodity than before.
Preparing your own meals does take time that you might otherwise spend on something else. If cooking results in food that makes you feel more energized and satisfied, less lethargic and bloated, and less distracted by gut pain, it may well be worth it. There are also ways to maximize efficiency so that the time spent on food prep is minimal.
If you purchase large amounts of fresh halibut, you’ll spend a fortune and call me crazy, but in general, purchasing individual ingredients is more cost effective than buying prepackaged convenience foods. This is especially true when it comes to gluten-free packaged food.
And you don’t have to strictly buy one or the other. You can make your own macaroni & cheese using store-bought gluten-free pasta. You can keep frozen chicken nuggets, or ham, or pimento cheese on hand for days that plans unexpectedly change and you need something quick.
I don’t think you can beat the taste of a fresh tomato or peach. In fact, I’d argue that perfectly ripened, they’re best eaten unadorned. Fresh spinach from the garden tastes like a whole different green. Recognizing the inherent scrumptiousness of fresh food cam mean you feel less pressured to go to great lengths to enhance something that’s wonderful on its own. This will save both time and money.
Perhaps the most frequent argument against cooking for one is that you’ll waste too much food. That is a possibility. But there are many ways to counter this.
I frequently share dishes with my neighbors. Once I hit the point at which I recognize I am tired of something, I throw the balance in a jar and deliver it to the porch next door.
Recently, I made a pie in a pan that a friend left at my house long ago. I needed to test a recipe and I needed to return the pan. I made the pie, took out one piece, then called my friend to come get the rest of the pie thereby accomplishing both.
Occasionally, I freeze something to reheat later. If you’re willing to freeze cookies, then why not pesto chicken, chili or lasagna? And when I don’t want to freeze, I repurpose.
Braised boneless pork ribs become carnitas tacos. Chicken becomes chicken salad. Breakfast sausage and spinach land on mashed potatoes for an upside-down version of sausage shepherd’s pie. This list could go on forever. I repurpose often.
Rather than waste food, you can always share with strangers. There are plenty of children in my neighborhood who can use extra food. While I have not determined the best way to get it in their hands yet, I am constantly making assessments that will contribute to a plan.
Looking at health, time, cost, taste, and waste are somewhat measurable. Cooking also offers intangibles that can’t be objectively measured: warm feelings, pleasing aromas, aesthetically pleasing visuals, family memories, creativity, a feeling of accomplishment. It is the intangibles that pull me into the kitchen. It’s the taste that keeps me there. And the health benefits are a major bonus.
I cook for one. For me, it’s worth it. Let me know if it’s worth it for you.