Mise en Place
Mise en Place — Everything In Its Place
Mise en Place actually is normally used in reference to the kitchen and cooking. But if you stop to think about it, the term can be applied to anything that you are doing. Isn’t it more desirable to be organized in your efforts?
But since this is a cooking blog, let’s talk a little more about applying “Mise en Place”. Immediately the mind comes to having everything chopped and ready to go. However, this is only one small segment.
Prep is the first step. Assemble all of your equipment from cutting board to knives. Also get the whole pieces of food ready. Don’t forget the containers to hold the prepared ingredients. Do you prep and clean up. Don’t cook in a mess.
It is time to cook. Out come the pans, spatulas, and all the tools you will need. Arrange all the prepared food, herbs and seasonings. If you were in a professional kitchen, everything would certainly be organized.
Another thing that I consider part of this is definitely the clean up. I always have a dishpan full of hot soapy water. It is so much easier to wash as you go.
Date: December 27, 2009