It depends why you're tracking things, and what level of "everything" you care about.

Starting with pretty much everything can be a good idea for people to get a sense of what's in what foods. How much does an onion typically weigh? What's that actually adding? What's the difference between getting lean and fattier meat? How much oil are you really adding?

After that it's easier to start dropping things - if I'm trying to lose weight I simply do not care precisely how much celery I've added for the sofrito. I do care about the amount of butter, oil, rice, bread, pasta though.

I'm not concerned about getting fat adding paprika, so I'm not weighing spices. Even if I'm trying to track macros that's just not going to be a considerable contributor to anything.

> - different cooking time in one receive : oignons going first, tomato sauce in the middle and parsley at the end (but still cook a bit with residual heat)

Prep/measure things first.

Last three things that smooth things over for me

1. Meal prep on a different day. I'm not in as much of a rush at night, it's proportionally less time involved measuring something for a larger number of meals/sauces/components.

2. Having measuring spoons and fast scales nearby.

3. Measuring before & after amounts rather than exactly what to add. If I need to add butter to a sauce until it's the right consistency, or flour to a dough, or whatever then weighing as I go is a nightmare. Instead just weigh it before and after and you'll see what you used. This tip works pretty well for oil too.