Mise en Place
As part of our new cooking video series, I wanted to share an important organizational concept with you known as mise en place. Mise en place simply means having everything in place.
The first step in food preparation is to read the recipe through. Check to make sure you have all the ingredients on hand before starting. There is nothing more frustrating than getting midway through a recipe to find you’re out of the next ingredient!
Once you know you have all the ingredients set out the tools and equipment you’ll need. Some basics are:
- Garbage receptacle for trimmings and package wrappings
- Bowls for holding prepped food
- Cutting board and knife
- Small appliances, such as a mixer blender, food processor or slow cooker
- Hand tools, such as a peeler, whisk, wooden spoon
- Cooking equipment, such as pots (lids) and pans, roasting pan, baking sheets, cooking racks
- Grease or line baking/roasting pans
- Preheat the oven
Now you’re ready to get into the nitty gritty of food prep.
- Wash and dry produce.
- Blanch and shock any vegetables that need precooking
- Open canned goods and measure the amount needed if not using the full can.
- Drain and rinse items like canned beans.
- Peel, core or seed produce
- Trim meat, poultry, fish
- Slice, dice, mince, chop and measure
Mise en place makes you a confident cook. You know you haven’t forgotten anything and everything is at your fingertips. Follow the recipe instructions adding the ingredients as called for. Mise en place makes cooking tons of fun and lots more relaxing!