« Keeping up with my alligator mouth... | Main | It's what's inside that counts... »

April 22, 2010


Feed You can follow this conversation by subscribing to the comment feed for this post.

Actually, on a hot line you need mise en place so you can be making one serving of several different dishes at a time. At the pastry station I might have 8 different menu items, all with many parts, plus anything that goes on any other plate that I produce. If I had to assemble all of that for each ticket every meal would take days.
When I'm in production mode the idea of using overlaps in recipes to make things happen is vital. It's the only way to get everything ready before service. I do it at home too-Otherwise, how does everything get to the table at the same time at the right temp? Instead, your mise en place could be the stock you have in the freezer, the leftover pork going into the stir-fry, etc.

Oh, I totally agree that in a restaurant or production setting you need mise en place - there is no other way.

But in a home kitchen, I can chop up an onion while my oil or butter heats, then chop up an herb or potato or whatever while the onion sweats, etc.

I generally don't have issues with everything getting done at the same time - I can pretty well guesstimate which things will take the longest. And some things, like rice in a rice cooker, can hold while everything else is finishing up.

If I'm doing a big production dinner party, I do get a little more organized. But for an evening meal, there's no way I'm going to chop everything in advance and dirty up a half-dozen bowls needlessly. Of course, weekday dinners are usually not elaborate in my house.

It depends on what I'm doing. A simple meal, there probably is no mise. 20 pounds of sausage in four different types, there is a mise. And much wok cooking there is no other way.

The comments to this entry are closed.

Food Fotos

  • Pork
    These are my favorite food photos.

Foodie Blogroll

  • Foodie Blogroll
Blog powered by Typepad
Member since 11/2007