The Beginning
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Let’s start at the beginning:

Mise en place (MEEZ ahn plahs)- This technique is IMPORTANT and a habit that is hard to create. It's a French term for having all your ingredients prepped and ready to go before starting to cook. That means everything is cleaned, peeled, chopped, diced, measured out, whatever's necessary to get the ingredients ready prior to preparing your dish. Literally translates into “everything in its place”.  Many of us, me included, start cooking and prepping at the same time.  Getting in the habit of preparing your mise en place before beginning to cook will make cooking a lot more pleasurable, I guarantee it. You will also be able to make sure that you have of the ingredients that you will need.

 Knives-  I find that quite a few of the people that I have spoken to about their knives put little or no thought into the purchase, maintenance and use of what I consider one of the most important tools in the kitchen.  If you have a high quality, sharp knife, your cutting jobs go more quickly and safely.  A very sharp knife can be scary to use, but when using a dull knife, you are required to use more pressure to cut and a resulting cut will be deeper and less clean that from a very sharp knife.     

 

 

 

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