‘Mise en Place’

‘Mise en Place’ Video

‘Mise en Place’ Audio

Click here to download the MP3 version to listen to on your ipod. (you may need to ‘right click’ and ‘save link as’)

What is ‘Mise en Place’?

Ever eaten at a restaurant with an exposed kitchen so you could watch the chefs at work? And ever noticed all the little containers and bottles of sauces they have at their work stations?

Well you’ve seen ‘mise en place‘ in action.

Mise en place is a French term that roughly translates as ‘put in place’. It’s used to describe the practice of chefs preparing food up to a point where it is ready to be used in a dish during food service.

It may be as simple as washing and picking herbs into individual leaves or chopping vegetables. Or more complicated like caramelising onions, cooking dried beans or slow cooking meats.

The main benefit in a restaurant is that it makes it much quicker and easier to get food on the table after the customer has ordered.

The secondary benefit is that the preparation can help to extend the shelf life of fresh produce.

4 Ways ‘Mise en Place’ Can Help YOU

1. Save you time during the week. By taking the time on weekends to do a little ‘mise en place’ preparation, we can make it much quicker and easier to get dinner on the table when we come home from work late and everyone is hungry.

2. Prolong the shelf life of your produce. Happily, a little bit of preparation can extend the shelf life of fresh produce. This is usually because the preparation involves some sort of heat which reduces any microbes present.

Just think of a slow cooked meat dish which will last for a few weeks in the fridge, compared to a piece of fresh meat that may only keep for a few days. Same goes for wilted spinach vs a bunch of fresh spinach.

3. Helps take the pressure off cooking dinner. Having different ingredients prepped and cooked means you can quickly toss something together, heat (or not) and serve. Much less pressure than having to start chopping from scratch.

4. It encourages you to cook without recipes. If you’ve had a look at the ‘Master Your Meal Plan‘ class, you’ll know I’m a huge fan of helping people to learn to cook without recipes.

‘Mise en Place’ Examples

NOTE: For links to the recipes listed below see ‘The Weekend Cook‘ Class.

GRAIN & LEGUME BUILDING BLOCK RECIPES

SPROUTS A BIG POT OF BEANS LOVELY LENTILS GREEN or YELLOW SPLIT PEAS COOKED QUINOA

VEGETABLE BUILDING BLOCK RECIPES

ROAST DICED VEG SOFRITO ROAST EGGPLANT [AUBERGINE] CHAR GRILLED ZUCCHINI SMOKY RED PEPPERS CARAMELISED ONION ROAST BEETS ROAST PUMPKIN (BUTTERNUT SQUASH) WILTED GREENS

PROTEIN BUILDING BLOCK RECIPES

HOME ‘CANNED’ FISH POACHED CHICKEN BREASTS BOILED EGGS ROAST OR BBQ CHICKEN

SAUCES & FLAVOURINGS BUILDING BLOCK RECIPES

HOMEMADE KETCHUP CHEAT’S HOLLANDAISE PRESERVED LEMONS CHILLI OIL

NOTE: For links to the recipes listed above see ‘The Weekend Cook‘ Class.

Action Steps

STEP 1. Choose one day in the next week to try a little ‘mise en place’. I usually do it on the weekend or a Monday night.

STEP 2. Pick one of the recipes from the ‘weekend cook class‘ and prepare your ingredient.

STEP 3. Use your prepared ingredient in at least 2 different meals over the next week or so.

Like to learn more?

Click on the icon below to check out our ‘Weekend Cook‘ class…
weekend square logo

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