Time for another round of The Basics. This is the one I should have done first, but I just didn't think about it. It's a good one to do because it's pretty easy and doesn't take that long to do. It involves the principle of "mise en place" which means putting in place, or everything in place, or as my definition goes, having your sh-t together. It has its most practicality in a restaurant kitchen, but it can be easily adapted for the home cook.
The first step involves thinking about what you're going to do. Remember, your brain is the most important kitchen tool you have. It tells you when things are cooking correctly, when they are burning, that when you touch something very hot you should move your hand away quickly, etc. If you're cooking from a recipe, that involves reading the recipe first. Read through it, and get a feel for what all is going to be involved. Are there things that can be done in advance or concurrently? When does the oven need to be preheated? Will you need to have an ice bath ready? Get a feel for the process now, so that it will be more familiar when cooking starts.
Next, look at the ingredients. Are the proportions correct? If something doesn't look right, it probably isn't. Although recipes tended to be proofed very thoroughly, errors do happen. For example, there are over 40 errors in just the first volume of Modernist Cuisine, and the guy that wrote it is easily more anal-retentive than I am. Next, look at the ingredients. Are they all used, or are some omitted? This is the one I tend to come across most often. Finally, does the procedure make sense? Sometimes a step gets left out. If you can figure out what should be done, by all means do so. If you can't, find another recipe.
Second step, which seems counter-intuitive, is clean your kitchen and prep area. If you ask a professional cook, one of the biggest reasons they end up in the weeds and cooking poorly is because their area is a mess. Get rid of the clutter and distractions. Put dirty dishes in the dishwasher, put clean dishes away, empty the trash if need be, clean off the stove and counters, put the bills away, get rid of the kid's toys, etc. You may think this isn't necessary because you're going to have to clean up again when you're done, but having a clean work area allows you to focus on what you're doing without any distractions. Focused cooking yields better results.
Third, get all the equipment you're going to need out and ready for use. That includes cutting boards, utensils, sheet pans, appliances, and basically anything and everything you're going to need. Hunting for the tongs when you need to turn something results in burned food, and it takes you out of your game because now you're frazzled and not thinking clearly. Go ahead and put things where they will be needed, and they will be there and ready when the time comes for their use.
Next, gather your ingredients. You may not need them all at first, so consult your recipe. This is where I employ the 15 minute rule. If there is a break in your recipe where you can completely ignore anything going on in the kitchen for 15 minutes, you can do other prep work at that time. That could be the time when your chicken is roasting, cake is baking, dough is rising, etc. This does not include when things are sauteing and items that require frequent attention, because what will happen is that you will get involved in what you are doing, and forget about things happening in your periphery. That is when things burn or worse, catch on fire. If your recipe does not allow this, gather all your ingredients, put them on a sheet pan, and check again that everything is there.
Now is when we can start prep work. Get all your produce washed and prepped. Measure, weigh, sift, do all the things that need to be done to your ingredients. If certain things are going in at the same time, they can generally all be put in the same bowl. Otherwise, put each individual ingredient in a separate bowl. For example, you may be making a stew that starts with sauteing some onions, carrots, and celery. Those can go in the same bowl. However, the garlic probably shouldn't go in that bowl, because it may burn during the cooking process. That goes in a separate bowl. The important thing to remember is that nothing hits a mixing bowl or pot until everything else is ready. Get rid of the produce refuse, trimmings, and dispose of properly. Put away things that you don't need anymore. Remember, work clean. Done with the vegetable peeler? Put it in the dishwasher. Clean as you go, and there will be less cleanup when you're done.
That is mise en place in a nutshell. There is probably more I could elaborate on, but it's wine-thirty right now.
[This message has been edited by HTownAg98 (edited 3/22/2012 4:38p).]
The first step involves thinking about what you're going to do. Remember, your brain is the most important kitchen tool you have. It tells you when things are cooking correctly, when they are burning, that when you touch something very hot you should move your hand away quickly, etc. If you're cooking from a recipe, that involves reading the recipe first. Read through it, and get a feel for what all is going to be involved. Are there things that can be done in advance or concurrently? When does the oven need to be preheated? Will you need to have an ice bath ready? Get a feel for the process now, so that it will be more familiar when cooking starts.
Next, look at the ingredients. Are the proportions correct? If something doesn't look right, it probably isn't. Although recipes tended to be proofed very thoroughly, errors do happen. For example, there are over 40 errors in just the first volume of Modernist Cuisine, and the guy that wrote it is easily more anal-retentive than I am. Next, look at the ingredients. Are they all used, or are some omitted? This is the one I tend to come across most often. Finally, does the procedure make sense? Sometimes a step gets left out. If you can figure out what should be done, by all means do so. If you can't, find another recipe.
Second step, which seems counter-intuitive, is clean your kitchen and prep area. If you ask a professional cook, one of the biggest reasons they end up in the weeds and cooking poorly is because their area is a mess. Get rid of the clutter and distractions. Put dirty dishes in the dishwasher, put clean dishes away, empty the trash if need be, clean off the stove and counters, put the bills away, get rid of the kid's toys, etc. You may think this isn't necessary because you're going to have to clean up again when you're done, but having a clean work area allows you to focus on what you're doing without any distractions. Focused cooking yields better results.
Third, get all the equipment you're going to need out and ready for use. That includes cutting boards, utensils, sheet pans, appliances, and basically anything and everything you're going to need. Hunting for the tongs when you need to turn something results in burned food, and it takes you out of your game because now you're frazzled and not thinking clearly. Go ahead and put things where they will be needed, and they will be there and ready when the time comes for their use.
Next, gather your ingredients. You may not need them all at first, so consult your recipe. This is where I employ the 15 minute rule. If there is a break in your recipe where you can completely ignore anything going on in the kitchen for 15 minutes, you can do other prep work at that time. That could be the time when your chicken is roasting, cake is baking, dough is rising, etc. This does not include when things are sauteing and items that require frequent attention, because what will happen is that you will get involved in what you are doing, and forget about things happening in your periphery. That is when things burn or worse, catch on fire. If your recipe does not allow this, gather all your ingredients, put them on a sheet pan, and check again that everything is there.
Now is when we can start prep work. Get all your produce washed and prepped. Measure, weigh, sift, do all the things that need to be done to your ingredients. If certain things are going in at the same time, they can generally all be put in the same bowl. Otherwise, put each individual ingredient in a separate bowl. For example, you may be making a stew that starts with sauteing some onions, carrots, and celery. Those can go in the same bowl. However, the garlic probably shouldn't go in that bowl, because it may burn during the cooking process. That goes in a separate bowl. The important thing to remember is that nothing hits a mixing bowl or pot until everything else is ready. Get rid of the produce refuse, trimmings, and dispose of properly. Put away things that you don't need anymore. Remember, work clean. Done with the vegetable peeler? Put it in the dishwasher. Clean as you go, and there will be less cleanup when you're done.
That is mise en place in a nutshell. There is probably more I could elaborate on, but it's wine-thirty right now.
[This message has been edited by HTownAg98 (edited 3/22/2012 4:38p).]