Рецепт Mise en place

I tend to always cook with everything laid out in front of me, ready to go. It takes only a few moments and it allows me to enjoy the act of cooking. It’s also a must when preparing something quick, like stir fry.

A week ahead of time I write out my menu, decide which dish will go into which serving vessel, decide how the oven/range scenrio looks and if a dish needs to be altered. Everyone knows how Thanksgiving and Christmas go with running out of oven or stove top space! Then, the most importnat part is creating a time line. This time line allows me to see what I need done and at what point. I can leave the kitchen and safely know that I don’t need to start on something else until a set time. It takes the rush and panic out of…