"90 minutes" can mean two very different evenings.
A dish that needs 90 minutes of standing at the stove and a dish that needs 10 minutes of chopping followed by 80 minutes of doing whatever you like are both labeled "90 minutes" on most recipe sites. They are not the same recipe to cook on a Tuesday. Dish Horas measures both numbers and draws them as a clock dial, so you know which evening you are actually signing up for.
How we time it
Every dish is cooked at least twice with a kitchen timer running, not estimated afterward from memory. We log the moment each step starts and stops, and whether it needed us standing there or not. Hands-on time is the sum of the active steps; total time is the whole thing, start to plate.
Active and unattended, marked in the method
Inside each recipe, every step is labelled Active or Unattended. Active steps need you: chopping, stirring, watching a pan. Unattended steps are the simmers, bakes and rests where the dish needs time rather than attention, and the method says plainly how long that stretch is and roughly how often to check on it.
Why this matters more for some dishes than others
A stir-fry is almost entirely hands-on; a stew is almost entirely not. Neither is better, but knowing which one you are choosing changes whether it fits into a weeknight with homework and a phone call, or a Sunday where you are home anyway. We built this site around the second kind - dishes that reward patience rather than effort.
About the domain
DishHoras.shop is a recipe website. Nothing is sold here, there is no store, no checkout, no kitchen timers or products for sale, and no affiliate links in our recipes. Where advertising appears, it is clearly marked and served by third-party ad networks rather than by us.
Questions, corrections, or a dish you would like timed? We read everything sent through the contact page.