Mise En Place The Best Kept Secret Chefs Never Tell You | The Elementals Of Fine Food

#michelin_star#mise_en_place#finedining#michelin_star_chef#mise_en_place_eater

Organize your kitchen like a Michelin star chef through understanding Mise en place. This single & most secret will transform your cooking immediately

You will understand how chefs think and work and how you can apply that to your cooking by implementing the steps learned in this video to your own dinner party and everyday cooking. Once you watched this video you will know everything there is to know about organizing your kitchen and think and cook like a chef and entertain stress-free

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[dirtyketchup]

Thank you for talking about this. Mise is something that a lot of other channels really get wrong, and it's one of the skills that really separates a casual home cook from a successful one. Most home cooks think that it's just about having all of your ingredients measured out and chopped up, and I want to say to them that it is about so much more than that. Mise en place is also like you said having parts of your dishes prepped ahead of time like garnishes or other components that can be done hours or days before. It's about having your side towel, waste bowl, and bench towel so you can constantly keep your hands and your board/station clean. It's about maintaining an organized labeling system in your fridge/pantry with dates so you can easily track things. It's about having hot plates available so the food doesn't get cold while you plate. It's about having a realistic menu plan that is organized within the means of your kitchen and your helpers. Everything in its place is not just about the ingredients and prep bowls, but your utensils as well. You actually need to have your kitchen organized in such a way that you can have near instant access to a tool at the moment you need it. If I keep my cooking utensils closer to my prep area or vice versa, and I have to keep traveling across the kitchen to grab that tool, then my kitchen is already set up for failure. And one major thing a lot of people don't think about is the concept of "returns." You can't just have your tools all laid about on the cutting board and stove and counter; the moment you are not using an item, it should have a consistent home somewhere that it "returns" every time, whether it's a tasting spoon or a scale or a dirty whisk. If I grab a ladle to serve something out of a pot, but I don't have a spoon rest or other return vessel already at the ready, then I wasn't fully mise'd out for my cooking session. Do I have a plan for where all those prep bowls go once I've added each ingredient, or are they just going to clutter up my counter or pile up in the sink?  Does my recipe call for other clunky/large utensils like chinois or colander or food processor, and do I have a plan for where to store those until I'm ready to clean them? These are the less "sexy" parts of mise en place that are just as important.

One of the areas that I really failed when I first tried doing dinner parties was during plating. I would be pretty under control during the prep and execution of the dish, but all of a sudden I need to make 6 plates and I didn't think through a plan beforehand, I quickly ran out of space because I had no plan for my dirty dishes and utensils. My little kitchen turned to chaos when I served, and I felt so defeated that I had lost control right at the end. It's a discipline that takes thoughtful planning ahead of time until you don't even have to think about it because it's just habit. So many times I used to approach my cutting board with my knife thinking I was ready for prep, only to realize that I needed to consider my bench scraper, towels, and waste bowl just as essential as the knife. I really like that you're focusing on some of these things, as they are so crucial.

[felichia]

Wonderful advice to enjoy cooking!! Thank you!

[victorbenner]

Howdy Walter. Great video. I will add one more thing here at the end of your list but iii believe it's the most important. Regardless of if you're cooking professionally or for family and friends. Have fun. If you're not having fun in the kitchen your not doing doing it right. All the thinness you said are correct and if a cook fallow you're tips they can have fun. Take tiiime to talk to your guests. Try too get out of the kitchen and talk to the customers even to ask how they like the food. Be brave and enjoy the moment. Anyway again great video, have a great day 🌤 🍷😁

[hablin]

Im so glad you made this video I make my mise en place and my partner says why it’s only food ???? I’m visiting him in the hospital at the moment 🤣🤣🤣🤣🤣🥰 only joking he’s still alive… just 🥰