Mise en place is not a very well known term to the home chef. It is to be prepared. Now that you’ve thought ahead, you’ve bought and have food in your refrigerator, ready for tonight or tomorrow, knowing you’re going to need to prepare something, chop the onions, celery and carrots. Put them into a… Continue reading 21 The art of preparation.
Mise en place. Everything in place. Thinking ahead to the next meal or the next day. Cleaning vegetables; washing lettuce and spinning it; washing herbs. Cubing the butter for the biscuits. Measuring flour and other dry ingredients for a loaf bread or a cake. I find this kind of thinking ahead takes a bit of the… Continue reading Preparation