The system that makes kitchens go is called mise-en-place, or, literally, "put in place." It's a French phrase that means to gather and arrange the ingredients and tools needed for cooking.


- bill 5-06-2016 10:19 am

bad link

fixed
- dave 5-06-2016 11:38 am [add a comment]


thx
- bill 5-06-2016 12:28 pm [add a comment]


The thing that throws me off in other people's kitchens is the loss of fluidity. Where's the salt, where's the pepper, where's the chinois, where's the paprika? I really need to mise all the tools and ingredients that I take for granted. In my own kitchen, I can get a little complacent about that, because I know where certain basic tools and ingredients are. I can almost do a no-look pivot to pluck a pan, a knife, a spatula. Spending 60 seconds looking for something, or scrounging for a substitute, at a critical moment can lead to a sadly overcooked egg, fish or veggie.


- mark 5-06-2016 4:43 pm [add a comment]


My go-to for mise of smaller items/quantities is the custard cup. Easy to use, easy to clean, easy to store, cheap.


- mark 5-06-2016 11:42 pm [add a comment]


On the theme, racers will refer to their seat in the race car as their "office." Controls that fall to hand (or foot), displays in the right place, etc. all make a difference. It's a hot, noisy, dusty, stressful office, with triple digit speeds, and lateral forces that exceed the pull of gravity. So yeah, having a left foot rest (dead pedal) in just the right place, and a shifter knob close to the steering wheel, and the right set of numeric displays and warning lights, and all the other little things make a difference in performance. Describing a situation where I severely fucked up my "office" mise, I said, "Sometimes you lose the race before you even get to the track."


- mark 5-07-2016 3:04 am [add a comment]





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