Housewives like me deal with a lot of time management. Each second, minute, and hour must be used ever so wisely to be able to finish a lot of our housechores, work (if any) and personal projects. Using my time well means that I get to enjoy quality time with The Husband, which means just snuggling together while watching movies or back-to-back-to-back episodes from our choice TV series of the moment (lately it’s been Mad Men) after his office hours. So even with cooking, I have to find ways to use my time more efficiently and effectively. There are a lot of kitchen gadgets such as the food processor, blender or whatnot that do help. BUT I do not have any of those in our wee kitchen, unfortunately, and so I make do with a well set-up mise en place.
Mise en place is simply getting all your ingredients ready before starting the cooking process. So you chop, cut, grate, peel, mash, marinade, scramble, mince and so on and so forth before cooking on a hot pan or in a hot pot or pre-heated oven. I know it’s a professional chef thing, but what’s stopping us normal people from doing it?
Earlier this afternoon, I cooked Pork Pochero (pork cubes with sweet tomato soup), which required a whole slew of ingredients: pork cubes, saba bananas (cavendish bananas), string beans. chinese cabbage, garlic, tomato, onions, and a can of baked beans (Guess which ingredient made the soup sweet?). I was just so proud of how the mise en place helped me work faster without compromising the flavor of the dish. I got a “VS” (very satisfactory) rating from my extremely-hard-to-please customer, The Husband, plus an entire afternoon of snuggle time 🙂 Now that is the beauty of a mise en place!
Delirious about delicious,