|One of the first terms a culinary school student learns is mise en place (meez on plahss)—French for “everything in its place.”
It means that everything needed to prepare and serve a recipe—the prepped ingredients, utensils, pots, pans and plates—is gathered and ready to use before the cooking begins.
This allows the cook to work in a state of constant readiness. There’s no need to stop to get tools, to slice and dice, to find the lid to the pot, etc. It makes cooking a very calm experience.
Use mise en place the next time you follow a recipe.
Using mise en place makes cooking this (or
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