What is mise en place?

It is defined as: n, in professional cooking, proper planning of equipment and ingredients for a food preparation and assembly station, Et. French ‘put in place’, (usage cooking)

[From: Webster’s New Millenniumâ„¢ Dictionary of English, Preview Edition (v 0.9.6). Lexico Publishing Group, LLC. 27 Feb. 2007. <Dictionary.com >]

What are you recommending this then?

Well, I saw this entry about it on The Happiness Project, a blog about erm.. happiness that I read, and it is certainly linked to the recipe I’ve got to post today. Although the focus of Gretchen’s blog is about life and happiness, other more food-focused blogs that discuss it, like this one, show that it can make cooking easier.

By having all the ingredients ready and diced, all the implements checked and on hand, and (the bit I fail on usually..) by reading a recipe all the way to the end, you’re far less likely to feel rushed and also to have an accident/disaster. It’s just like the TV cooking shows, but you don’t get a production assistant to fill up all the little glass bowls. (Sadly, after a long day at work, it also doens’t allow you to pull out a here’s-one-I-prepared-earlier, no matter how dearly you might wish to….)

Just something I’ve been thinking about as I settle in to a new kitchen, badly in need of better pots and implements (which is really adding to the challenges of cooking in it, really, must keep buying more things!) I’m also trying to inspire my housemates, two of whom are kitchen novices to get into cooking, and this makes the whole experience more zen.