When it comes to cooking, we often find ourselves rushing around, trying to gather ingredients, chop vegetables, and measure spices all at once. The result? Chaos in the kitchen and a recipe that takes longer to prepare than anticipated. But that doesn’t have to be the case. A little time, purposely spent, goes a long way. Enter “mise en place.”
Mise en place, a French term meaning “putting in place,” is the practice of prepping and organizing all your ingredients before you start cooking. It involves measuring, chopping, and arranging everything in separate bowls or containers, ready to be used when needed.
So how does taking the time to be organized actually save time? Let me explain. By having all your ingredients prepped and within reach, you eliminate the need to scramble for things while your food is cooking. No more searching for that elusive spice or frantically chopping onions while your sauce burns on the stove.
Mise en place also allows you to streamline your cooking process. Imagine having all your vegetables chopped and ready to go, your spices measured out, and your pots and pans lined up in order. You can simply focus on the cooking itself, without any interruptions or distractions… within reason. Life doesn’t always go as planned and cooking can adhere to the same chaos, as well. Sometimes you need a quick meal or the timely recipe just does not allow for extra time. I get it. So if you catch yourself with a few extra minutes… setting things up ahead of time, can possibly save you even more time.
I watch/ have watched too many cooking shows to count and don’t remember every tip… but there’s one from Rachel Ray that I use everyday. It’s extremely simple. She always has a discard bowl somewhere on the counter. Anytime I have food waste from chopping, peeling, shredding etc… it all goes in the discard bowl ( as I finish each item). I mentioned it was simple, but it saves countless trips to the garbage or the compost bin. Again, simple but it lets me focus on other matters in the kitchen. Mise en place can be anyway you stay organized and if done consistently, you will save time, overall. Whenever I finish with a utensil used for raw (meat) ingredients, I always place it in the dishwasher. Placing it there directly, keeps me from contaminating an area that I might otherwise forget. You get the idea, patterns that can help save time and energy.
If you aren’t entirely new to cooking, you practice Mise en place already. I’m sure you instinctively reach for items in the pantry, such as spices and baking ingredients, without even thinking about their location. When you have everything organized, it’s easier to follow a recipe accurately and ensure that you’re adding the right ingredients at the right time.
Not only does mise en place save time during the cooking process, but it also makes cleanup faster and easier. With all your ingredients neatly arranged and ready to go, you’ll have fewer dishes and utensils to wash, leaving you with more time to enjoy your meal.
So, the next time you step into the kitchen, take a few extra minutes to practice mise en place (if needed). Trust me, it’s worth it. You’ll be amazed at how much smoother and more efficient your cooking experience becomes. Happy cooking! I’ll see you on the trail.
