Woah, why does it take so long to cook now?

[JiffyPopKids]

Okay so a moose steak takes nearly two hours to cook? What the heck? Back before this update it took 30 minutes or less, with the first level of cooking. Now it takes 2 hours with basic cooking skill? That's sorta odd. IRL you could probably cook that steak in less than twenty minutes and I do understand that it's all balancing, but man that's a little wild! A wolf steak, IIRC is about an hour and a half or so.

On the upside, I'm loving the new update. The cooking does seem really well and fleshed out, something I've wanted for a long time. I also think I'll enjoy hunting down each computer to find the "buffer memories". Also think I'll have a good time in the new region! On my current PS4 save I'm day 20 spawned at ML and after making my satchel from the moose I killed, and a wolf coat also possibly rabbit mits, I'll be heading to milton and then maybe to the new region.

Have a good day everyone! :)

[JiffyPopKids]

Автор сообщения: LittleBlueDuneBuggy

Автор сообщения: JiffyPopKids

I do understand that it's all balancing

You answered your own question in the OP.

Let me ask you this, is it balanced if these moose steaks take 2 hours to cook? where IRL if you throw it in the coals it might take thirty minutes or less?

I'm sticking to my original thoughts, I think the cooking times are way too long. :)

[ajb1978]

Автор сообщения: JiffyPopKids

Let me ask you this, is it balanced if these moose steaks take 2 hours to cook? where IRL if you throw it in the coals it might take thirty minutes or less?

I'm sticking to my original thoughts, I think the cooking times are way too long. :)

Uhhhh if you threw it in the coals, you would end up with a burnt, blackened exterior, and a raw bloody interior. Meat takes time to cook properly. If you want to get the entire cut of meat cooked evenly without burning, you have to cook it at a lower temperature for a longer period of time. Like my pot roast analogy above. If you increase the temperature, sure you can brown the outside quicker, but the interior will be raw. The heat has not had the necessary time to work its way in, and cook the interior. Low and slow, that's the rule when cooking meat.

This is why when grilling you should use indirect heat. If you place your meat directly above the burning coals, you're likely to char the outside while the inside remains pink (or even red). If you throw your meat on the grill off to the side, where there are no coals below it, your meat will cook through evenly and you wind up with a nice juicy steak instead of a hockey puck with a chewy center.

I'm just saying, I'm a pretty good cook. I know what I'm doing in the kitchen and on the grill. These cooking times are pretty much spot on.

[Rumors]

Автор сообщения: ajb1978

Uhhhh if you threw it in the coals, you would end up with a burnt, blackened exterior, and a raw bloody interior. Meat takes time to cook properly.

Can confirm. I once tried to cook some thick chicken breasts on a foreman grill, which has a singular temperature of VERY HOT! The chicken breasts were charred black on the top and bottom but completely raw on the inside, even cold in the center.

[JiffyPopKids]

Автор сообщения: ajb1978

Автор сообщения: JiffyPopKids

Let me ask you this, is it balanced if these moose steaks take 2 hours to cook? where IRL if you throw it in the coals it might take thirty minutes or less?

I'm sticking to my original thoughts, I think the cooking times are way too long. :)

Uhhhh if you threw it in the coals, you would end up with a burnt, blackened exterior, and a raw bloody interior. Meat takes time to cook properly. If you want to get the entire cut of meat cooked evenly without burning, you have to cook it at a lower temperature for a longer period of time. Like my pot roast analogy above. If you increase the temperature, sure you can brown the outside quicker, but the interior will be raw. The heat has not had the necessary time to work its way in, and cook the interior. Low and slow, that's the rule when cooking meat.

This is why when grilling you should use indirect heat. If you place your meat directly above the burning coals, you're likely to char the outside while the inside remains pink (or even red). If you throw your meat on the grill off to the side, where there are no coals below it, your meat will cook through evenly and you wind up with a nice juicy steak instead of a hockey puck with a chewy center.

I'm just saying, I'm a pretty good cook. I know what I'm doing in the kitchen and on the grill. These cooking times are pretty much spot on.

I was implying with some tin foil or something... Of course just throwing it in the coals would burn it. xD

[ajb1978]

Автор сообщения: JiffyPopKids

I was implying with some tin foil or something... Of course just throwing it in the coals would burn it. xD

That would burn it too. The foil would conduct heat excellently, burning the meat just as easily as if you'd tossed it on the bare coals. You really do need to cook it low and slow, there's no way to cheat thermodynamics!

[ajb1978]

Автор сообщения: Rumors

Can confirm. I once tried to cook some thick chicken breasts on a foreman grill, which has a singular temperature of VERY HOT! The chicken breasts were charred black on the top and bottom but completely raw on the inside, even cold in the center.

Stick the chicken in a ziploc bag, squeeze out all the air, and pound it flat with a rolling pin! Then spray down both heat surfaces with cooking spray, and you'll get a perfectly cooked chicken breast in just a few minutes.

I love my Foreman lol

[JiffyPopKids]

Автор сообщения: ajb1978

Автор сообщения: JiffyPopKids

I was implying with some tin foil or something... Of course just throwing it in the coals would burn it. xD

That would burn it too. The foil would conduct heat excellently, burning the meat just as easily as if you'd tossed it on the bare coals. You really do need to cook it low and slow, there's no way to cheat thermodynamics!

O.o ?? . . . I've cooked like this before, throw your meat in foil and leave it for 10 - 15 minutes or so, and you have a cooked fish! I obviously have not cooked a block of moose meat, but I've cooked a pork steak using this method before, fish, (a whole fish, not filets) Even a tenderloin.

And if we're misunderstanding eachother, I mean throwing it on a small pile of coals, not in the middle of the fire. Just off to the side.

While we're on the subject, I've actually seen people take a turkey and wrap it in tin foil, dig a hole under their fire, and put it down there and let it cook for like 4 or 5 hours. It was cooked perfectly fine when they uncovered it.

[ajb1978]

Possibly--when you said throw it on the coals, I took that to mean literally tossing them right on the embers. But you didn't say embers, you said coals, and coals could also be described as burnt out wood. So it could be open to interpretation lol

Once when I was a kid my stepdad cooked a chicken by digging a hole, then spread a layer of charcoal on the bottom, put a dutch oven containing the chicken and some veggies on top of the coals, then another layer of coals on top, and just enough dirt to cover it. That chicken was just falling apart tender when it was done. A bit bland though--dude didn't bother with any seasoning. Oh well I was hungry, and food's food.

[JiffyPopKids]

Автор сообщения: ajb1978

Possibly--when you said throw it on the coals, I took that to mean literally tossing them right on the embers. But you didn't say embers, you said coals, and coals could also be described as burnt out wood. So it could be open to interpretation lol

Once when I was a kid my stepdad cooked a chicken by digging a hole, then spread a layer of charcoal on the bottom, put a dutch oven containing the chicken and some veggies on top of the coals, then another layer of coals on top, and just enough dirt to cover it. That chicken was just falling apart tender when it was done. A bit bland though--dude didn't bother with any seasoning. Oh well I was hungry, and food's food.

Haha, when growing up we ate what was put on the table. But like you said, food is food.

[ajb1978]

Dang it all this talk makes me want to cook stuff over fire and sleep outside. City living has its perks of course, but campfire cooking is not one of them.

[Oceansize]

It now takes me pretty much an entire day to cook an entire deer. But while cooking the most recent one, I also crafted a wolfskin coat at the same time. Sure couldn't do that before!

[Nil Desperandum]

I look at it from a positive perspective, the longer it takes me to cook (in game of course) the less 'pass time' I have to do - it certainly fills up the up some of useless hours we used to have in game and helps to add realism.

[IFIYGD]

It used to take me (all times are guesstimates, not pulled from old game files... *ahem*) an hour to cook a deer steak. And that was all I could do in that hour. Indoors or outdoors.
Not, in 1.5 hours, I can cook that deer steak, make .26 gallon of water, read a chapter of Guns! Guns! Guns!, and sew up my holey socks or toque.

I kinda see that as a win...

[lkandrb]

It took a little while to get used to the mechanic, but I think it isn't too far off with cooking times. Yes, if I was starving, I could butterfly my meat and cook it pretty fast, but then TBH the consumption times would need adjusting upwards too LOL. Try gnawing a Kilo of tough well done meat.

I do think that, like the new feature of reducing the cooking time for smaller peices of meat, the time to drink a sip of water or nibble on the last couple bites of anything should be considerably shorter than drinking a full portion.

I was pleasantly surprised moose meat did not cause disease. I thought it might just for balancing reasons. They are a little harder to kill which balances some. Bear and Wolf meat cooking times are easily justified considering how long you must maintain the meat above 137 degrees to kill the parasites. Moose could be quicker too, but considing the meat is meant to keep for a long time, it needs to be cooked all the way through.

Cooking on the small wood stoves, like in the fishing huts, sure is tedious though. Better to cook on a fire on the ice.

[Cultist]

I'm still not sure I understand why cooking skill decreases cooking time. There's some logic in that a bad cook would probably overcook meat, since most people understand that raw/undercooked meat is dangerous, but being a good cook doesn't make meat cook faster or make the fire hotter.