Mis-en-place (meez ahn plahs) is a French culinary term that means "everything in its place" or preparing tools & pre-measuring ingredients before actual cooking begins. It's a smart way of doing things...what a bummer it would be if half-way through cooking I find out that I only have 1/2 cup of milk when I need 1 cup or if the minced garlic is already browning in the pan but the other ingredients haven't been sliced yet! I can taste the bitterness of the burnt garlic already.
While I'm far from being a French chef, I like to use their kitchen tricks & techniques like the mis-en-place. I use small plastic bowls for both liquid & dry ingredients but I realized that I can use this plastic Bento Box (Japanese lunch box), too!
While I'm far from being a French chef, I like to use their kitchen tricks & techniques like the mis-en-place. I use small plastic bowls for both liquid & dry ingredients but I realized that I can use this plastic Bento Box (Japanese lunch box), too!
Once a blah, now a Tada!:
Whether for a soup or stir-fry, these veggies are ready (washed and chopped in uniform sizes) to dive into the pot.
Even if cooking won't take place until evening or later in the week, some ingredients can already be prepared beforehand, stored in the Bento Box, covered with the lid and stored in the fridge until ready to use!May you have an exciting weekend ahead!
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