Monday, November 29, 2010
Mise en place
I've always used this technique when baking, and sometimes when cooking. But never have I appreciated it more than I do now, cooking in a tiny kitchen. With very little counter space, there isn't room for excess, especially when preparing a meal.
So when cooking, as I just did over Thanksgiving, measuring and setting out all the ingredients before beginning made preparation easy. That meant that during preparation my precious countertop space wasn't crowded with unnecessary boxes or containers. One part of the countertop was used for working, the other was used for my mise en place; when I reached for the ingredients, they were there, already set in place.
There are traditional mise en place bowls, like these cuties from Williams-Sonoma, or these from Bormioli, but any small bowls will do. The end result will be the same: tidy and oh-so-efficient food preparation.
Do you use mise en place when cooking?
Posted by My French Corner at 6:15 AM