"Mise en place "is an indispensable step to creating a great meal. You may wonder why I am suddenly throwing culinary mumbo jumbo at you, but believe me when I say that most of us may have attempted it at some point if not every time we cook. Pronounced meez ahn plahs, it is defined as "everything in place". Simply put, it implies all the measuring, chopping , peeling,cleaning and preparing of the ingredients for a specific recipe prior to cooking. All professional kitchens dedicate a large part of their time to the organizing of ingredients before the actual cooking begins. It is imperative to have everything on hand before starting the cooking process to avoid leaving out important ingredients and also to use time more effectively. Most chefs swear by it and adhere to it religiously. So all you home cooks should give it a shot and you may never have to run to the store when you start to bake a cake and realise you're fresh out of eggs!
It also means that you should have your equipment ready. A cold oven is of no use if your cake is ready to go in, and nor is a cold pan for sauteing. It can be most aggravating when you can't find your tongs and your beautifully caramelized chicken breasts are starting to look like chunks of charred wood.
Reality cooking shows are all the rage these days. Dishes are prepared in record time and we may attribute that to the magic of editing but the truth behind it is -mise en place. A well done mise en place is a thing of beauty and the next time you are out at a good restaurant with a show kitchen, sneak a peak at the cooks and you will see them armed with a plethora of mise en place.
It makes cooking so much easier, quicker and the end results are undoubtedly tastier. Moral of the story- peel and chop your garlic before you dive right in....
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