I’m not a particularly patient person, which definitely presents some challenges in the kitchen. More often than not, skimming through a recipe results in some last minute substitution or frantic multitasking.
If there’s one mantra that all professional cooks life by, it’s the term mise-en-place. French for “put in place,” it refers to having your ingredients prepped and your tools and equipment ready before you begin cooking, so that when the literal and proverbial heat is on you can move fluidly through a recipe without missing an ingredient or a beat. In other words, be organized. At home, practice mise-en-place like this:
Carefully read through a recipe in its entirety before shopping—and again before you begin cooking—to account for and organize your ingredients and tools.
Clear counter space (as best you can) before you begin prepping, and clean as you work to maintain an uncluttered space.
Prep your ingredients as indicated in the ingredient list before you begin cooking (e.g. slice your onion, cube that bell pepper, grate your ginger, measure out your flour, etc.), then organize them in small bowls near your stove or work area so you can easily see and reach for them as you cook through the recipe step by step. Ingredients that are added in the same step of a recipe can often be combined into one bowl to further streamline your effort.
Mise-en-place is an important practice to employ for any dish, but especially those that come together quickly once the cooking is underway.
Interested in trying mise-en-place yourself? Here are some recipes where prep is crucial: