"Mise en place--a French terms for "everything in its place"--is arguably the single most important step in cooking that differentiates a pro from an amateur."
- the Gospel according to Bon Appetit
this concept encourages chefs to have everything they need to complete their dish- ingredients and tools alike- organized and ready to go before they begin cooking. and well obviously if Bon Appetit tells me to drink the kool-aid, i'm going to chug that shit straight no chaser, no questions asked.
in the past, i've attempted to prepare the various components of dishes prior to beginning to cook or bake. however, good intentions aren't enough, and so i usually find myself scampering around the kitchen like a nutjob, in search of an oven mitt while my cookies balance precariously on the verge of becoming hockey pucks.
long story short, i made it a point to go pro today while making wedding soup. most noticeable about completing this often-overlooked step?
when the timer went off and i took the pot off of the heat, i felt sane.
all together now: ahhhhh.
itty bitty meatballs + cooked escarole
+ hard boiled eggs
+ cooked pastina
= dinner!
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