RIP

Poor Akagi and Kaga, they're not use to food that takes such a long prep time.

That does sound... onerous.

I can't say I've ever made any sort of food with a prep time of more than two hours, except Thanksgiving turkey.

And I've never even heard of any sort of foodstuff with a longer prep time than that except wine. The world of Food Whose Prep Time Is Measured In Days Instead Of Hours is a scary place.

Cliff_Edge said:

I can't say I've ever made any sort of food with a prep time of more than two hours, except Thanksgiving turkey.

And I've never even heard of any sort of foodstuff with a longer prep time than that except wine. The world of Food Whose Prep Time Is Measured In Days Instead Of Hours is a scary place.

Pretty much any sort of stew takes more than two hours. You generally set it cooking early in the morning, then eat it when you come home from work, though, so it's not bad at all if you don't mind the whole "waking up a little earlier to set it up" part.

Any food that takes curing or fermentation needs weeks at minimum if not months and some would benefit from years. Of course, nowadays there's chemical flavorings or weaksauce mass market variants that can be done in a day or less.

Making some soup broth usually involves boiling the bones down which often takes days or even at least a week minimum depending on the quantity. This is true for Ramen Pork Broth.