Mise en Place: Work Smarter, Not Harder in the Kitchen
November 19, 2012 | Jody Gatewood
Recently when making supper for my family, I realized part way through making the pizza that I did not have any pizza sauce! I thought I had some, so didn’t check to make sure before I started making the pizza. So supper got put on hold while I sent my husband to the store to get the pizza sauce. If I would have practiced ‘mise en place’, I would have known before I started that I didn’t have any sauce and could have run to get it before starting to cook or went to Plan B.
Mise en place is a French phrase that means to put in place. This means that before you begin preparing a dish, you gather all the items you need and prep what needs to be done ahead of time, such as chop onions. Mise en place allows food professionals to be efficient in the kitchen so they can get food prepared quickly and out to waiting customers. This handout from ISU Extension and Outreach gives you a visual explanation of mise en place.
However, you don’t need to be a professional chef to practice mise en place.
If you are preparing the Thanksgiving meal this week, practicing mise en place will help you be more efficient in the kitchen and less stressed about getting everything on the table on time! Looking at the recipes you are making will tell you what ingredients you need and what steps you need to complete. If you neglect to practice mise en place, you run the risk of not having all the ingredients on hand (like me!) or your food might burn or overcook as you rush to measure ingredients that need to be added to the dish.
I plan to start practicing mise en place more regularly to help make my time in the kitchen more efficient and enjoyable. I have a 3-year-old son, Parker. Therefore, it’s important that I get supper on the table quickly at night before he gets too hungry and wants to snack. Since I’m busy with work and other activities during the week, I try to prepare some items on the weekend so it’s easy to put supper together when I get home. I cut up veggies and put in the refrigerator and cook some meat ahead of time so it is ready when I need it. This is part of mise en place as well. A little planning and prep ahead of time saves me time (and a headache!) in the long run!