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!
Whether for a soup or stir-fry, these veggies are ready (washed and chopped in uniform sizes) to dive into the pot.