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Home > Cooking Tips n Tricks >   mise en place (MEEZ ahn plahs)
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Description   All mise en place, pronounced MEEZ ahn plahs, means is to have all your ingredients prepared and ready to go before you start cooking. Translated, “ to put in place.” This technique is IMPORTANT and one that's hardest to get novice cooks to stick with. It's a French term for having all your ingredients prepped and ready to go before starting you start cooking. That means everything is cleaned, peeled, chopped, diced, measured out, whatever's necessary to get the ingredients ready prior to preparing your dish. Many of us start cooking and prepping at the same time. A big NO NO. Try to get into the habit of mis en place. If you are like many home cooks, us included more times than I want to admit, you jump right into a recipe with little or no prep figuring you can chop the garlic while the onions are sautéing. You get 4 steps into the recipe and find you needed to reduce some balsamic vinegar before adding it to the dish and now you are scurrying around trying to get it done before the onions and garlic overcook and your timing is completely thrown off.

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