Mise en place (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals quickly and effortlessly.

Do y’all do this?  I believe some think it is a great idea to practice when you have the time.  But really, it is what you do to prepare, that saves the time. 

Here are some ideas for what I do to practice Mise en place.

*Read through the recipe to know what is coming. This has helped me so much when I realize that I don't have the spice needed or I find out I forgot to marinate the meat overnight, and it is 5:30, and the family is hungry! Oopsy!

*Get out measuring glass, cups, spoons that are needed. Having them at the ready saves time.

*Pick out your mixing bowls and prepare the pans you will use. For example, you might need to line a pan with foil or get out your mixer or find the muffin tin buried at the back of the pantry. Or borrow a cheese cake pan! All things that have happened to me.

*Set all your ingredients out, including spices and fresh goods. I even chop the onions, carrots and celery ahead of time and dump in a bowl, ready for the sautéing stage.

*Wash your dishes along the way. An easy, but small practice, cleaning as you go is also very rewarding because you don't have a mountain of dishes at the end of the meal prep. Ahh!

Practicing Mine en place saves time and makes preparing your meal a little more doable and effortless.  But you might be thinking, "Wait a minute, Sursee Gal, that all sounds like a lotta prep work, I wanna just get to the cooking."

Well, I would have to tell you fellow chef that Mise en place is a little work at the beginning, but that prep work makes for a better finish. And a happier cook!

Trust me.

xoxo