Cooking Tip Tuesday: How to become a better cook (Step 2)

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Watch a cooking show or even just a quick video on Facebook and you’ll notice how easy they make it look.  A small bowl of this, another of that and 20 minutes later, the dish is picture perfect.  We all know most things aren’t as easy as they look.  Aside from (what I imagine is) hours of editing, preparing and measuring ingredients (Step 2) is something that TRULY does make cooking more efficient, enjoyable and easier.

In culinary terms, it’s called “mise en place”, which means “putting (things) in place”.   This includes washing, drying, chopping and measuring ingredients before you start cooking and having spices and seasoning within reach.  Yes, it takes time on the front end BUT it’s more efficient and keeps you organized which guarantees a better quality dish. On the flip side, fumbling to chop or measure while cooking inevitably causes missteps or overcooking which can cause frustration and/or ruin a dish.

So, after you’ve read through the recipe (see Step 1), take the time to do step 2 and you’ll be on the road to dinnertime (or breakfast, lunch or dessert) success!

2 thoughts on “Cooking Tip Tuesday: How to become a better cook (Step 2)

  1. Pingback: Cooking Tip Tuesday: How to become a better cook (Step 3) – True Eats

  2. Pingback: Cooking Tip Tuesday: How to become a better cook (Step 3) – True Eats

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