Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "everything in its place." Mise en place is a culinary discipline that allows cooks and chefs to use their skills optimally. The first step is to determine all the necessary ingredients and tools to complete a dish or a part of it; the second step is to assemble them. It is similar to an artist preparing a palette of colors used in creating a painting.This discipline allows the artist to paint without distraction - or, in the kitchen, enables the culinarian to focus on the dish they wish to produce. And, as the artist example suggests, the usefulness of Mise en place extends into other areas of life! Once mastered, this practice of organization and preparation can aid in the realization of any challenging goal.
Mise en place: Omelette
Ingredients:
4Eggs
2oz diced tom
2 oz diced red peppers
2 oz diced yellow peppers
2oz diced ham
1oz sliced Baby Bella mushrooms
1oz white onions
1 bunch parsley
2oz of grape tomatoes
2oz shredded cheddar cheese
1 container( squirt bottle) of cooking oil
1oz ea salt and pepper
Equipment:
8 small containers
1 small stainless steel bowl
1 wisk
1 tabletop stove ( with butane)
1 chef knife
1 rubber spatula
2 towels
1 plate
@detmeringcharles
0 Yorumlar