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Old 11-09-2008, 10:11 AM   #11
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I'm the kind of person that preps EVERYTHING needed for a dish before I ever start cooking. All the onions, mushrooms, and garlic would be cut and ready to go, with seasonings added in.

That said, I will be prepping food in a few minutes to dinner probably Tuesday night. My other half, PeppA, bought a roast, and I'm sure she wants me to do a pot roast. It's frozen, so I'll have to pull it out and put it in the fridge to thaw. I'll probably cook it in the crockpot, so I'll start it sometime early Tuesday, and won't throw any veggies into it until later that evening.
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Old 11-09-2008, 10:27 AM   #12
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We had guests for dinner last night. I started after breakfast 'place-ing' all the 'mise'.

I diced veggies, measured out flour, spices and herbs, did any other prep work I could think of.

Made a batch of sour cream mushroom soup and put that in the fridge without the sour cream and milk. That will be added later.

As time passed, I started the osso buco. Seared the veal shanks and set aside, sweated the mire poix, added the other stuff and the shanks and tossed it into he oven.

SO made a chocolate cake with chocolate whipped cream frosting. I can't describe that process as I stay away from the kitchen when she's baking.

Shortly before the guests arrived, made a small batch of pate shue (sp?) added some grated gruyere and made cheese puffs.

After the soup course, made a batch of risotto to go with the osso buco.

The dish washer is currently running for the first batch of dishes. There will be one or two more.

Without the mise en place, dinner would have been a lot harder to pull off in a reasonable time.
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Old 11-09-2008, 06:47 PM   #13
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Quote:
Originally Posted by AllenOK View Post
I'm the kind of person that preps EVERYTHING needed for a dish before I ever start cooking. All the onions, mushrooms, and garlic would be cut and ready to go, with seasonings added in...
I have extremely limited space to prepare and cook, so I prep in stages. For instance, I didn't peel the potatoes and carrots until the meat was in the oven. One thing that I try to always do (but don't always accomplish!) that I think is as important as prepping ahead is to clean up as I go. That way when I am done there isn't much left to clean up.

Barbara
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Old 11-09-2008, 06:56 PM   #14
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Quote:
Originally Posted by Barbara L View Post
I have extremely limited space to prepare and cook, so I prep in stages. For instance, I didn't peel the potatoes and carrots until the meat was in the oven. One thing that I try to always do (but don't always accomplish!) that I think is as important as prepping ahead is to clean up as I go. That way when I am done there isn't much left to clean up.

Barbara
Limited room, not cooking for a large group or needing to play host/hostess, being able to stagger what needs prepped and cooked next... I find I'm better off scrambling than taking the time to prep everything ahead of time. Especially if I'm going to be in the kitchen anyway.
And I too clean as I go, which I consider a fault. I am always putting away something I still need.
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Old 11-10-2008, 03:17 PM   #15
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I simply need y'all to move in with me, I have room, then dinner will always be hot all at once and extremely tasted too.
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