This is the time spent peeling, chopping, making stocks, weighing all the ingredients, etc. In a professional kitchen, this is called ‘mise en place’ (having everything in its place). Preparation also includes getting your cooking utensils ready, not forgetting plates, knives, forks, etc
The mise en place is possibly the most important step in cooking your chosen recipe. In professional kitchens, a great deal of time is spent with the mise en place and will allow you to cook in a clean, methodical way
It is a good idea to weigh ingredients after you have prepared them to avoid waste
In many cases, some of the mise en place can be done the day before and stored safely in your fridge until required
You could try to get all your mise en place in small pots on the work surface, very much like an artist’s palette
If serving hot food, don’t forget to warm the plates
Once you have chosen your recipe, done your shopping and done as much mise en place as possible, it’s time to cook!
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