I finally get why chefs swear by mise en place

Ngl, I used to think it was extra, but it saves so much stress during service.

3 comments

3 Comments

grace1979d ago

Right? Ever notice how being that organized makes the actual cooking part feel way smoother too?

daniel_patel278d ago

Wait, have you ever had everything laid out perfectly and still felt that rush of stress? I mean, being organized for sure cuts down on the chaos, but idk, maybe it's just me but the actual cooking part can still get pretty intense. You can have all your ingredients prepped and still burn the garlic or overmix the batter. It helps a ton, but it doesn't make it totally smooth sailing. It just turns a potential disaster into a smaller mess to deal with.

jadeg997d ago

Seriously! I used to just grab stuff as I cooked. Now I dice all my onions first and line up my spices. It turns a frantic search into just grabbing the next little bowl. What @grace197 said is so true, it makes the actual stirring and sauteing part feel way more calm, like you can actually focus on not burning things.