Cooking with Mise En Place for Best Results
Do Not Sleaze My Mise!
By: Chef Isaiah
Mise en place (Pronounced: Meez-ahn-plahs) This is actually a French term meaning everything in its place or literally putting in place; great cooks live by this term. If you always use mise en place you will be able to make food faster, cleaner and tastier. To begin with mise en place first have everything cut, measured, the recipe out and read ahead of time; in addition to all your utensils before you even begin to cook or mix.
Doing this will streamline the cooking process so that when you have all your mise en place ready, you can enjoy the moments of cooking. Example, when preparing a steak you will be able to streamline your process while the steak is cooked and resting. During this time, you will be able to cook your vegetables because you already have everything started. Once you are completely done cooking your meal, you will be able to cleanup a lot faster which will allow time for you to enjoy your food. No longer will you be left in a panic as life throws little twist and turns hindering your enjoyment of a meal.
Not everyone has a gourmet kitchen and in fact the majority do not. Depending on the size of your kitchen or how much equipment you have, it might not be possible to have your entire mise en place ready. Not all Chefs or cooks have large kitchens within their home, and I am no exception to this. I follow what I call a "5 Step Mise En Place" to have everything that I need ready, or at least within five steps from where I am cooking. Following this will help to minimize time running around doing extra steps, and render your cooking experience to be viewed as a treat rather than a chore.
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From Wikipedia, the free encyclopedia
Mise en place - (pronounced meez en plas) is a French phrase which means "putting in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift. The practice is also effective in home kitchens.
Recipes are reviewed to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped, and placed in individual bowls. Equipment, such as spatulas and blenders, are prepared for use, and ovens are preheated. Preparing the mise en place ahead of time allows the chef to cook without having to stop and assemble items, which is desirable in recipes with time constraints.
It also refers to the preparation and layouts that are set up and used by line cooks at their stations in a commercial or restaurant kitchen.
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Organization - Equals More Time and Fun
By: Sabrina Delaney
Chef Isaiah has expressed the importance of using mise en place within the kitchen to save time and to add fun back into the mix. At some point, we must have all wondered how a restaurant serves so many guests (consumers) in one day. Do they really have one chef for every 10 consumers to cut-down on consumer wait time? No they do not, but they probably do have a kitchen staff of ten or less in most cases. Regardless of size, they must use mise en place to keep returning consumers happy in addition to great tasting food.
How do you begin your day? Do you have a to-do list, is it completed each day or added to the next? Yikes, it sure can get long . . . does anyone have more paper? Is your approach more like moment-to-moment, and if it gets done there are no worries because there is always tomorrow? Or, do you use mise en place as the approach to tackle the tasks that seem to be more intense?
The art of culinary and pastry can be experienced in every kitchen using organization, experiencing enjoyment and saving time for what matters most. Thank you Chef Isaiah for the French term: Mise en place
I now know that the next time someone asks me what I am doing, my response will be, "Oh, a little mise en place.
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