38 minutes ago
Monday, February 28, 2011
One strategy I have learned to combat this, is using the technique of mise en place. "Mise en place" is french for "put in place" and refers to "having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking" (thanks, Epicurious). Like in a cooking show, when the host has everything all chopped and measured in little bowls in front of them, and all they have to do is throw them together. Haven't you always wished you could cook like that? Well, you can!
Pyrex containers with lids, $14, from Amazon.com, you can take things right from the fridge to the stove. You can even lay out the pots and pans you will be using. It may seem like this will produce an unnecessary number of extra dishes, but if you are smart, and combine ingredients that can be added at the same time, and reuse bowls, you'll be surprised at how much work it saves you in the long run. I keep a small bowl of chopped parsley in my fridge at all times- I pull it out and use it over the course of a week, saving myself precious herb-chopping time every week.
You'll be amazed at how much more fun cooking is when you aren't scrambling to mince the garlic before the sauce burns on the stove- you will truly feel like the star of your own cooking show. It's up to you whether you want to narrate your actions into an imaginary camera as you go, like I do. Bam!
Top photo: Ranger Mike Designs