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Mise en place [moved from Not About Food]

I really like having everthing in it's place and the kitchen in order before I cook. Having all the prep work finished before I start. It take longer but it's relaxing to me doing this. I know alot of people can't find the time, but to me it's part of my procedure. You too ?

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  1. Always. Improves the flow with the wine and the music when the heat is on (Glenn Frey).

    1 Reply
    1. re: Veggo

      Exactly, Slow life down, ------------------------- relax and enjoy.

    2. Sorta. Usually I get all my ingredients out and organized before I start cooking. But I do my knifework and other prep of that sort as needed and/or when I have a minute or two of downtime. Just quicker that way since I'm a homecook and I don't have to worry about dozens of portions.

      1 Reply
      1. re: cowboyardee

        Always..makes life so much easier.I do it at work,so it carries over to home.

      2. Definitely. It's genetic--mom always had her 4 girls do the mise en place. It takes longer up front, but it actually cuts the cleanup time at the end of the evening. And as Veggo says, it improves the flow of wine and music.

        1. It depends upon what I am cooking. For a minestrone, for example, I like to spend 20 minutes getting everything prepped before I start. But if I was doing a stew with mashed potatoes, I would save the potatoes for long after the stew was "stewing." If it is my husband and I cooking, we like to do things together and take a break for wine, then salad so we would do the prepping/cooking in fits and starts.

          2 Replies
          1. re: escondido123

            Also a good point - if I'm making a stir fry or an omelet, for example, everything is prepped, cut, and organized before anything goes in the pan. For obvious reasons. But if I'm cooking something that's going to sit on the stove for a while, I tend not to do all my knifework at once.

            1. re: cowboyardee

              Also, if I am cooking something that will sit on the stove fo a while, I like to add the ingredients in stages. To me this adds more flavor and layers. So I will chop or cut during the cooking time.

          2. Having all the prep work finished before I start. It take longer but it's relaxing to me doing this. I know alot of people can't find the time,
            ___________________________________

            I disagree with both parts of that statement.

            Having a mise en place does not create extra time in the cooking process.

            In fact, I would argue that not having a mise en place would make the cooking process longer.

            7 Replies
            1. re: ipsedixit

              You are correct. I meant to say something like. Alot of people think it does takes longer.But, it is absolutely faster and does not create extra time and also makes you aware of what you are doing. Thanks

              1. re: emglow101

                That depends. An example - Imagine making a tomato sauce where you want to add, say, basil right at the end of the cooking time. In one scenario you pick, rinse, and cut the basil before starting the sauce; in another scenario you prep the basil while the sauce is simmering and you're not doing much else. In the second scenario, you are just making better use of your down time.

                Generally speaking, an organized cook will be a faster cook. But being organized doesn't necessarily mean you have to do the traditional 'prep everything before you cook anything' restaurant-style mis en place.

                1. re: cowboyardee

                  Wow. maybe we are not talking about what is the quickest, but what is more comfortable to you. It doesn't have to be complicated , just enjoy it. Cause, I am really slow.

                  1. re: emglow101

                    Think Eric Clapton's Slow Hand. Nothing wrong with that .

                    1. re: Veggo

                      they didnt call clapton slow hand because he was slow, they called him that because he would break a string and the audience would slow clap will he finished putting a new one on.

              2. re: ipsedixit

                And more prone to snafu's, and less sassifying. That's Clarence Carter's word.