This French culinary term translates literally to “Put in place”. It means getting everything ready or “prepped” before you start cooking. That includes slicing, dicing and measuring your ingredients. It also means pulling out the pots, pans and utensils you will be using while you are cooking. Actually, before you even start all the preparation, it means reading through your recipe or thinking through your concept, checking your pantry and making a shopping list. It includes having a ready state of mind. Proper mise can leave you more mentally available to engage with your dish and how it is coming together.
Mise en place can make putting together a dish more efficient and it can save you from double adding or leaving out an ingredient when you are baking. I don’t know about you, but I have looked at a bowl full of white ingredients and asked myself if I already added the baking powder or not.
Professional kitchens rely on mise en place in order to make food service productive, consistent and timely. It is an important part of maintaining a clean and organized work station.
*Here is a photo of mise en place
*Here is a photo of Pasta with McEvoy Olive and Roasted Red Pepper Tapenade, Cherry Tomatoes, Baby Spinach and Parmesan. It goes together very quickly with everything measured and in place!
*Here is a photo of Pasta with McEvoy Olive and Roasted Red Pepper Tapenade, Cherry Tomatoes, Baby Spinach and Parmesan. It goes together very quickly with everything measured and in place!
