Wow, can we really be half way through? That’s right, it’s day 10 of our 20-Day/20-Part series of blog posts titled “Tips, Tricks, and Secrets of Professional Chefs”. Last post, we talked about Giving Citrus a Roll.
Today let’s take a look at technique that we’ve talked about here before, and one that we incorporate into almost every hautemealz.com menu: Mise en Place.
Professional chefs use a system referred to as “mise en place” (meez n plaas) – or everything in place – to get their ingredients and tools organized and ready ahead of cooking time.