Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 9, 2006 02:18 AM

mise en place

Please describe how to set up a mise en place, or provide a link.

  1. Click to Upload a photo (10 MB limit)
  1. Mise en place is just having everything in a recipe chopped or sifted, etc and measured and on the counter in front of you before you begin cooking or mixing. A well-written recipe will have the ingredients listed in the order you use them, so that would be an obvious help in lining things up.

    1. it really depends what kind of food you're cooking, and for how many people. generally speaking, though, it's a way to have everything available so that once you start the actual cooking, you don't have to do any prep work, like chopping onions/herbs/garlic/veggies or go running through your kitchen trying to find the olive oil you need to drizzle in the pan. at restaurants, they'll often sear meat in advance or partially cook pasta in advance, then finish it when they get the orders.
      a few items that would be good in most mise en place setups:
      --salt and pepper
      --olive oil
      --chopped garlic or shallots

      1. literally "setting in place"

        mise en place is all the prep that happens before you cook. you don't set up a mise en place, you do your mise en place; once done then it would be set up.

        sorry if that was confusing.

        1. Here is my take on mise en place:

          Measure out each ingredient in the recipe into little dishes or onto a plate.
          Chop the fresh herbs, measure liquids ahead of time – do all of your prep. Basically it’s getting everything ready in advance so that when you are cooking it’s just an assembly process.

          When the recipe calls for 1⁄4 cup of oil – you have it measured out and just pour it in. If the recipe calls for 2 shallots minced – you have that ready to add into the sauce.

          It's so that you can cook just like they do on the cooking shows where everything is set out and ready. It’s well worth it. The time spent ahead of time in prepping everything lets you concentrate on technique and timing. Adopting this practice is especially good if new to cooking and you will find in time it comes naturally and is just how you do things.

          1. If I'm cooking a number of different dishes at the same time, I'll set the mise en place for each on a separate tray or platter. It helps keep me organized.