What is mise-en-place, you ask? It's French for "everything in place", and its the first step to being an ass-kicking, name-taking home gourmet. Here's how to achieve mise-en-place nirvana:
1) Read through your recipe at least twice, because many recipes have hidden ingredients written into the method that may not necessarily be in the initial list (this is usually water, salt and pepper, but you don't want to be fumbling for a measuring cup of water when your pot is in serious need of deglazing - have the stuff premeasured!).
2) Have all your ingredients measured and prepped and ready to go. I am a sucker for small, stainless-stell prep bowls, and I've got something like 20 of them in various sizes. Not only can your ingredients be measured out and ready to go, but then can be mixed as needed according to your recipe. Here's a picture of my setup for the soboro that I cooked this morning:

3) Have everything within reach, especially if you're doing quick cooking over high heat. There's nothing worse than having to walk away from the skillet to grab a forgotten ingredient, which will lead to a scorched pan, for sure. It also maintains your organization and allows you to focus on the cooking rather than the ingredients.
Trust me, mise-en-place is your friend. Get everything all set before you turn your stove on, and you'll be preparing meals twice as good and twice as fast as you did in the past.
1 comments:
I'm so glad you have started this blog. It is giving me some good ideas. I told Eric last night that I need prep bowls and now I decided I need a cuisinart.
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