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!
When you are cooking dinner, even just for yourself, don't just flip on the stove and dive right in. Slow down, take stock of what you'll need, and get everything organized in front of you, so it's all easily reached and ready to go at just the right moment. Dice the herbs, slice the veggies, and measure all the spices into a bowl. Because I work from home, sometimes I will chop the onions or slice the carrots in the middle of the day, and cover and set them aside for dinner. If you invest in a set of small dishes, like these Pyrex containers with lids
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
8 comments:
I have tried to cook like this for years, but I had never thought of prechopping my herbs and keeping them in containers in the fridge. Great tip! Thanks!
This is a great idea. While I have been told I'm a terrific cook, nothing upsets me more than biting into a hot meal and finding a side dish cold. UGH! I'll have to try your technique!
Glad to see you're back! We've missed your tips!
Yay, a new post! :) Thanks for the tip. I frequently have issues with half the meal hot and ready and the other half cooling down, so this is super relevant. I may have to invest in those Pyrex containers. They sure look handy!
A very good point! I used to get overly excited and dive right in without thinking about my mise en place - it's almost as bad as starting to cook without reading the recipe through. Just discovered you through Bon Appetit, nice to meet you today!
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You are so right about this! I have about 15 ramekins in my kitchen which seems a little excessive, but they make my prep and cooking SO much easier! I'm a new follower, and I can't wait to read more posts and get more tips.
What a helpful idea thank you for sharing keeping the herbs in the fridge.. nice!
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