Most cooking disasters happen because we start before we understand the plan. Chefs call the fix 'mise en place' — everything in its place.
01
Read it twice
- Read the whole recipe start to finish before you begin.
- Note anything that must chill, rest or marinate ahead of time.
- Check you actually have every ingredient.
02
Mise en place
- Measure and prep everything into little bowls first.
- Chop, weigh and line up ingredients in order of use.
- Now cooking becomes calm assembly, not frantic searching.
03
Understand the verbs
- 'Fold' is gentle; 'beat' is vigorous.
- 'Sauté' means moving food in a hot pan; 'sweat' means low and slow.
- When unsure, look it up — it takes a moment and saves a dish.