You may rush home and dive into cooking or baking without a thought about premeasuring or prep work, but we implore you to copy the pros and do what they call mise-en-place (French for “put in place”). Here’s how to do it and why it’s a good idea…
Especially when you bake…be super-organized! Measure all of the recipe’s dry ingredients first, then measure all of the wet ingredients. That way, you will be able to use the same measuring utensils several times over, without having to wash and dry them for each measured ingredient. Put each ingredient in its own little dish or bowl…in the order you’ll need it for the recipe.
Here’s why it’s a good idea: How often have you started a recipe, thinking (for sure!) that you have a certain ingredient, only to be disappointed by the missing brown sugar or rice wine vinegar? Setting up your ingredients beforehand will help you avoid the half-mixed batter sitting in the bowl.
And you won’t be tempted to multitask…this is what makes cooking and baking stressful! You won’t measure the flour while your butter is burning on the stove. You won’t be grabbing boxes and bags with sticky fingers. Take a breath, plan your meal, and prepare your ingredients before you work in the kitchen.
Thanks to Dartagnan.com for help with this tip.
More help in the kitchen…
• 5 Ways to Turn a Healthy Meal into a Delicious One
• Separation Anxiety at the Stove Top