Using the Mise en Place Approach to Cooking Preparation
The French term mise en place (meeze-on-plahs) means to have on hand all the ingredients measured and prepared. Mise en place enables you to cook efficiently and without interruption, the way real restaurant chefs do it. Practice mise en place by having all your prep work completed right up to the point of cooking:
1Figure out before you start cooking which ingredients you need.
By checking your ingredients before you start to cook, you also avoid realizing in the middle of preparing something that you don’t have a certain ingredient.
2Prepare all the ingredients.
Chop any ingredients that need chopping, mince anything you need minced, measure out all the ingredients of which you need a certain amount.