Because rules were made to be broken.
Julija Matuka / Getty Images
Theres no question that my culinary school training made me a much better cook.
In addition to learninghow to salt properly(so important!)
Photo:Julija Matuka / Getty Images
But theres one rule that was drilled into my head that I frequently ignore: mise en place.
This concept is taught in recreational cooking classes, too, and espoused by TV chefs like Gordon Ramsay.
What Is Mise en Place?
Then you have the step-by-step instructions that use the ingredients, like Place the carrots in the skillet.
Youre cracking the eggs into a bowl, peeling and chopping the veggies, measuring out the various spices.
For most recipes, you might do only an abbreviated mise en place, or often skip it altogether.
When to Skip Mise en Place
Mise en place is essential at restaurants.
But at home, its a different story.
To decide, read the recipe closely.
Scan the ingredient list and read through the steps.
Ask yourself how much chopping and measuring needs to be done and about how long it will take.
Then look and see how much time is built into each step.
Lets use this recipe forCreamy Potato-Cabbage Soupas an example.
Add cabbage and onion.
Cook, stirring occasionally, until starting to wilt and brown in spots, 8 to 10 minutes.
2.Add potatoes, carrots, broth, and 1 teaspoon salt; bring to a boil.
But, then those ingredients hang out for 10 minutes.
In that pocket of time you’re able to prep the potatoes and carrots.
Theres no need to spend 10 minutes chopping the potatoes and carrots before even starting the recipe.
Those extra minutes youre saving add up.
Theres no frantically chopping broccoli while the pasta risks overcooking.
A recipe might take you longer, but the experience will be less stressful.
And there are certain dishes where mise en place helps even veteran cooks.
