marmalady
Executive Chef
What do you do to prepare a recipe? Some simple hints and preparation can make your cooking experience a lot more pleasurable!
#1 on my list is READ THE RECIPE ALL THE WAY THROUGH!!!! There's nothing like getting halfway through a list or instructions and realizing you've not shopped for an ingredient, or forgot to set the oven temp or chill the bowls. Gather the 'tools' you'll need, including measuring cups and spoons; was looking for a measuring cup once and discovered that DH (!) had taken it to the garage to fill the oil tank in the lawn mower!!
Once you've read the recipe, break it out into sections, especially if it's a complicated one. For instance, if the recipe calls for say, sauteed onions; slice your onions first, get them going over the stove - you don't have to stand over them and watch them caramelize; move on to your other prep. Measure, sift, chop, shred, and have everything ready in premeasured amounts, so you can follow the recipe along.
If it's a really complicated recipe, you might even see what you can prep the day before. If it's a baking recipe, make sure you've gotten your eggs and other dairy out of the fridge to bring it up to room temp before you start.
Cleaning up as you go is a great habit to get into! For instance, while the cake is in the oven, rinse/wash your bowls, and - then - start getting your frosting ready.
If it's a whole dinner you're preparing, especially a 'company' dinner - I like to write down the menu, and break it out into sections; how long will this cook? What sauces/dressings, etc can I make the day before? Then, as you complete each item, cross it out. This is an old cater's tool; I've had prep lists cover an entire wall, and when you're that busy, it's the only way to go! But it works just as well for Thanksgiving dinner, or a great party meal.
What are some of your tips to ensure you've got your 'mess in place'?
#1 on my list is READ THE RECIPE ALL THE WAY THROUGH!!!! There's nothing like getting halfway through a list or instructions and realizing you've not shopped for an ingredient, or forgot to set the oven temp or chill the bowls. Gather the 'tools' you'll need, including measuring cups and spoons; was looking for a measuring cup once and discovered that DH (!) had taken it to the garage to fill the oil tank in the lawn mower!!
Once you've read the recipe, break it out into sections, especially if it's a complicated one. For instance, if the recipe calls for say, sauteed onions; slice your onions first, get them going over the stove - you don't have to stand over them and watch them caramelize; move on to your other prep. Measure, sift, chop, shred, and have everything ready in premeasured amounts, so you can follow the recipe along.
If it's a really complicated recipe, you might even see what you can prep the day before. If it's a baking recipe, make sure you've gotten your eggs and other dairy out of the fridge to bring it up to room temp before you start.
Cleaning up as you go is a great habit to get into! For instance, while the cake is in the oven, rinse/wash your bowls, and - then - start getting your frosting ready.
If it's a whole dinner you're preparing, especially a 'company' dinner - I like to write down the menu, and break it out into sections; how long will this cook? What sauces/dressings, etc can I make the day before? Then, as you complete each item, cross it out. This is an old cater's tool; I've had prep lists cover an entire wall, and when you're that busy, it's the only way to go! But it works just as well for Thanksgiving dinner, or a great party meal.
What are some of your tips to ensure you've got your 'mess in place'?