Monday, March 30, 2009

Mise en Place...

What every cook should know.

Mise en place: that’s French for “everything in its place." It’s a phrase that’s vital for efficient food preparation.

Have you ever watched a cooking show where the chef is preparing a recipe in front of the audience and/or camera? There are many little bowls of chopped, diced, and sliced ingredients set out on the work surface, ready to be added to the recipe at the precise moment. This pre-preparation is necessary in order to make the recipe quickly and accurately.

Mise en place refers to equipment and tools, as well as ingredients. Before you start any recipe preparation, carefully READ through both the ingredient list and the directions. Don't be in a hurry! Make sure you have all of the necessary tools and ingredients before you start - this will save you a lot of time and energy.

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