NoelBWrites

Noel B

@NoelBWrites

I like writing and writing byproducts
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NoelBWrites
@NoelBWrites
Iro
@Iro
zip
@zip

A thing that took me until 35 to learn

Do Mise en place. Holy shit does cooking get a lot easier when you read the ingredient list and interpret "1 onion, finely chopped" as literally "a small bowl containing 1 finely chopped onion before you start" and not "1 onion, which you should finely chop when you have the time". Also it lets me psychologically separate the prep from the cooking: right now I've got everything I need for dinner in the fridge; with that done actually making dinner will take 5 minutes.

Cooking is now way less frantic and I therefore do it more because it's less stressful

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in reply to @zip's post:

deafhobbit
@deafhobbit

i always try to do mise en place when I'm making something new or complicated.. in comfortable skipping it when I'm just winging it though, or when I'm making a comfortable recipe in familiar with.

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squidcrusher
@squidcrusher

I was taught this in cooking classes in high school, but I am awful at applying it in practice. Usually my gf helps prep all the stuff that needs to be cut while I take care of the rest. (I am pretty slow at chopping and she is a prep cook so it's literally her job)
Also, I totally misread the "not "1 onion, which you should finely chop when you have the time"." and thought; I should just prep/measure whatever I can earlier in the day so it is much less to do around dinner time. I get up pretty early and I am usually pretty exhausted by the time my family wants to have dinner.

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