Go to the Article: Preparation Overview
To me outside of ordering proper preparation is at the top of the list. No matter creative you want to be you need the right time to prep. Thanks
We agree.
I totally get the importance of mise on place but what I always had a problem with is the fact that for example vegetables loose vitamins very quickly once their peeled or cut. So that is why I tend to do all my cutting just before it gets in the pot.
After taking quiz 1 and seeing the results, some of the answerd shown were not what I selected.
Thanks Vance. We'll look into this and see if we can replicate the bug.
@Vance Roux - Happened to me just now also. Marked me wrong on two questions I had answered correctly. I only happened on two "all of the above" items, so it may be some problem with that.
Hi Carol — We'll take another look at this. Sorry for the glitch.
I agree , I love to deliver quality products and being prep. is the best way to do it.
hi yes i agree ones your prep is organised than its a good start
Organizes the job that needs to done because organizes house creat organizes mind
Preparation is necessary. I agree. Working without a plan is a bad idea.
Ótimo conceito para ser aproveitado
Agree, preparation is important, I have a bad habit of starting and preparing ingredients as I go but will try the mise en place strategy
Es esencial anotar todo, preparara los ingredientes y las porciones adecuadas para cada platillo hace mas eficiente la preparacion del platillo sin desperdiciar comida.
It is essential to write down everything , prepare the ingredients and suitable for every dish servings , streamlines the preparation of the dish without wasting food
I'm big into ceramic smoker/grills. Recently I decided to try sous vide. I want to use my ceramic smoker/grill for pre-searing and post-searing my sous vide foods. So far, so good. But I'm also learning that the 'details' of cooking can no longer be a matter of trial and error or experience, especially if I want to duplicate a recipe precisely. After watching a video of sous vide ribs being cooked in the oven, I thought I might learn a thing or two from you guys. So far, I've decided I should write down everything and weigh/measure my ingredients. After sixteen years of cooking on my Big Green Eggs, I think I have that part pretty well down pat. Even so, I'm always open to some new ideas.
I'm just a 15 years old teenage who loves to cook and I'm just too clumsy in the kitchen but after I learn about those tips I can now cook better in the kitchen . I won't give up on cooking , it's my passion .
How to chop onions
wanna say Thank you your Team.
thank you.^^
I,m just a 68 yaers women old who loves cooking, I like to learn about slow cooking en sous vide cooking.
culinary is a world of endless learning process. even a chef to home cooks will learn new techniques and method of preparation. Keep open mind and learn something new everyday does makes us better for the future.Culinary world is small, chefs world is small learning is a endless knowledge . We should share ideas and methods in cooking just to make life is interesting.
ThanksYou!
"mise en place" is the first thing we learned in culinary school
