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Mise en Place
What is Mise en Place?
Mise en place is the French term for ‘everything in place’. In French cuisine, mise en place refers to preparing and setting out all the ingredients, tools, and cookware required for a particular recipe. This approach ensures that everything is organized before starting the cooking process and minimizes clean-up afterwards. Mise en place makes preparation easier and typically involves measuring, cutting, peeling, and slicing all ingredients beforehand. By setting out all the necessary tools and cookware, mise en place streamlines the cooking process, saving time throughout and minimizing mess.
How is Mise en Place used?
The mise en place technique is put into place before cooking and serves as the first step to preparing a dish. In this step, the cook identifies all required ingredients and prepares them in advance. Ingredients might also be grouped together according to the level of preparation and time needed to cook them. The mise en place method also takes into account any tools and cookware a recipe requires, helping to prevent unpleasant surprises along the way. Chefs commonly use mise en place because it allows them to plan and prepare complex dishes with minimal fuss, but this age-old technique can be applied in any kitchen and to any recipe.
Benefits of Mise en Place
Using the mise en place technique has many benefits and is a great way to start any recipe. This approach helps outline the recipe before cooking and identify any required ingredients, tools, or cookware you might need. Mise en place not only streamline the assembly of a recipe but saves time at clean-up because cookware and tools can be cleaned as the dish is being prepared. Mise en place simplifies complicated recipes that involve many steps, and accounts for any special preparation of certain ingredients, such as toasting nuts, for example.
