Robin Garr wrote:I'm running late and can't post the whole recipe and discussion right now, but for this crew, the basic question should be enough to get us started:
So, tell me, when you're cooking a dish with more than two or three ingredients to keep track of, do you do a mise en place? Why or why not?
Rahsaan wrote:I often do whatever is most efficient, i.e. cutting and prepping first what needs to cook the longest and then moving on to other components of the meal that need less cooking. Efficiency is key when you have a hungry 2 year old but you still enjoy semi-elaborate homemade meals like I do!
I often compare the process to a military operation, because it requires careful planning and execution. For whatever reason my wife is not as organized and when she cooks its usually much less efficient and much more chaotic.
wnissen wrote:True, if ingredients are missing or spoiled, I might not find out until the meal is underway, and sometimes I misjudge the timing of the various tasks and end up with dishes being ready at different times...
Rahsaan wrote:wnissen wrote:True, if ingredients are missing or spoiled, I might not find out until the meal is underway, and sometimes I misjudge the timing of the various tasks and end up with dishes being ready at different times...
Crafting the week's menus in tune with which vegetables/ingredient are more or less ripe/ready to cook is yet another layer of the cooking/planning bug!
Intersecting with those concerns is how much time I'll have for any given meal, whether we need to make leftovers for lunch, and whether we're having wine. And then of course we have a rotating selection of proteins (eggs, cheese, fish/seafood, lentils/beans, tofu, hummus) that needs to be spread out.
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