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Old 10-21-2012, 11:35 AM   #31
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Mise en place also makes it less likely that one forgets and ingredient, though I have managed it anyways - found the little plate with ready to go ingredients after supper.
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Old 10-21-2012, 12:08 PM   #32
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Quote:
Originally Posted by Andy M. View Post
Mise en plas is critical in wok cooking.
I'd even go one step further, and say it's critical in virtually all Asian cooking. One example. I make a lot of Indian curries with 15-20 ingredients and, in my experience, if you're scrambling to find and measure things as you go, it usually results in food burning in the pan.
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Old 10-21-2012, 12:19 PM   #33
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Originally Posted by Steve Kroll View Post
I'd even go one step further, and say it's critical in virtually all Asian cooking. One example. I make a lot of Indian curries with 15-20 ingredients and, in my experience, if you're scrambling to find and measure things as you go, it usually results in food burning in the pan.
Yup, Indian cooking is what got me started doing mise en place.
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Old 10-21-2012, 03:17 PM   #34
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I have those same measuring cups also bought at a restaurant supply warehouse and I love them. The handles are strong and don't bend when dipped into whatever is being measured.
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