You've seen it in our videos...
...and I’m sure you’ve heard it a gazillion times before, but mise en place works. The French term, mise en place, literally means “to put in place”, and when we are following a recipe, prepping each ingredient to be in its place before we start really keeps us on track. As a home cook and chef, sometimes we need to improvise and if we are organized, it’s easier.
In TV land, our little bowls are lined up so prettily, filled to perfection with each ingredient, and like little soldiers at the ready, they move us with ease from one step to the next in the cooking process. Magical, truly. But it’s not always practical for everyday cooking. So, how do we translate what we preach with what we practice? Let me get real with my three basic mise en place rules for a regular weeknight versus, a big holiday dinner.
Photo Courtesy of: Chef Kendra Thatcher, Prairie Street
Rule 1: Pre-read the recipe and be ready. The recipe is your road map and my main reason for having all of my ingredients prepped prior to the actual cook is to ensure my timing is on. This goes for both casual and formal meals. Even when I’m confident with what I’m making, my anxiety level tends to rise when things get moving, so having all of my ingredients out in front of me and knowing what direction I’m going in, keeps me calm and the meal moving forward as it should.
Photo Courtesy of: Adobe Stock
Rule 2: Thaw, wash, chop. Some things just have to be done. For example, the meat has to be fully and properly defrosted before anything else can happen. That’s first and foremost. I would also highly advise that if any veggies need to be washed, peeled, chopped, blanched, blessed, etc, this is also done before you start cooking. Why? Because cooking food waits for no one. If you’re spending time chopping, you’re risking burning other ingredients. It’s not worth it.
Rule 3: Measure as you go. For me, the fewer dishes used, the better. While all of my ingredients and spices are out and lined up, I’m not putting them into cute little ramekins every time I cook. Don’t get me wrong, I love it when someone else is cleaning up, but that doesn’t happen often. I have my spices, measuring spoons or cups, and the recipe nearby, so I don’t need to waste any time.
Photo Courtesy of: Chef Kendra Thatcher, Prairie Street
There you have it: honest, easy, and to the point. My father always told me “a clean chef is a happy chef” and as I fumbled my way through the kitchen over the years, I learned that an organized chef is a really happy chef.
So, what about you? We would love to hear any mise en place or prep rules you might practice at home! Who knows, maybe you’ll see them in an upcoming video. Leave your comments below!
Happy cooking!
Feature Photo Courtesy of: Prairie Street