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Old 11-08-2008, 10:47 AM   #51
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adv. for anal, i.e. anal retentiveness

see earlier, more "dramatic" posts.
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Old 11-08-2008, 10:50 AM   #52
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Quote:
Originally Posted by pacanis View Post
hmmm, so if it's waiting in a bowl it's mise en place. If it's waiting on your cutting board it isn't?
It could still be mise en place if it is on the board. My board is just too small to have everything I need on it at the same time so I use bowls.
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Old 11-08-2008, 11:12 AM   #53
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Well, I think me cutting up an onion and having it wait on the cutting board for five minutes before adding it to the pan isn't exactly mise en place, but if I took the time to set it aside in a bowl, it starts creeping into that definition. And if I had more than one ingredient laying in wait, definitely.
Does pulling five spices out of the cupboard, taking the lids off and having them ready to be applied to a rack of ribs really define mise en place? Not in my opinion. But..... if I took the time to portion them in a bowl ahead of time and applied the rub that way, then I think that is more having everything in its place and ready to use. That seems to make more sense thinking about it than what I just typed

I hope that wasn't too dramatic for you, BT
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Old 11-08-2008, 11:17 AM   #54
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Here is how it works for me pacanis. Mise en place is meant to make cooking efficient. If you are cooking something where you need to cook some garlic for 30 seconds and then add onions and cook till soft then you will want your onions chopped before you start cooking the garlic otherwise you will be rushing to cut the onions before the garlic burns instead of just reaching for a bowl or onto the cutting board or where ever to get the already chopped onion.

It is just having everything ready so that you are not scrambling at the last second and possible not getting your timing right or finding out that you thought you had oregano, but it turns out you really don't.
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Old 11-08-2008, 11:31 AM   #55
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Well that simplifies it.
Since my prep area is so small, I really don't have the room to prepare very much ahead of time, not when you have a couple of tall poochies (lol) although it's my youngest that I need to worry about. I'm more of a scrambler I guess. Maybe I can have one extra item ready, but certainly not the whole meal, even with my limited use of ingredients. Last night I decided to add some rosemary to something, I knew I was going to do it, but it waited just fine in the refrigerator until I actually needed it. If I had pulled a couple sprigs out ahead of time, they would have gotten shuffled out of the way half a dozen times before they were needed.
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Old 11-08-2008, 11:40 AM   #56
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that's a totally different french term.

it's mise sans enough space!
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Old 11-08-2008, 02:59 PM   #57
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So, Bucky, when were you in my kitchen? That term describes it perfectly! But because of the lack of space I find prepping as much as possible, cleaning up as I go, the best way to get around it.

Pacanis, I have two poochies too but I also have gates and doors to keep them out of the kitchen or I would never get anything done! It would be mise in puppies tummies!
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Old 11-08-2008, 03:08 PM   #58
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Yeah, they know to stay out except the pup. He tends to wander into the kitchen when I mosy out to check on the grill. And then he'll be scooting back into the other room when I come back in, because he knows he wasn't supposed to be in the kitchen (lol). I'm pretty sure he's just checking the floor out, but I certainly don't need to tempt him with a counter full of prepped food.
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Old 11-09-2008, 05:53 AM   #59
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My pup (pup my foot, she's 14) loves the kitchen and is hysterical to watch. (She's a JR terrier). She will come into the kitchen and stare at a spot on the floor as if by mind power alone she can make me drop food right where she wants it to fall. And, yes, she gets stepped on a lot. But at least she cannot reach the counters. I'm a sloppy cook, so she really does know what she's doing. The reason I wish I was better at mise en place is that sometimes I'll finish a meal only to find that I've forgotten an ingredient. Since I (and whoever happens to be in the house) taste a lot and enjoy the final product, it isn't a disaster. But if I got everything ready before hand it wouldn't happen.
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Old 11-09-2008, 11:48 AM   #60
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I agree that "mise en place" is definitely NOT the ONLY way to cook! How ridiculous. The last thing I need is a bunch of little extra bowls to wash every day.

The only time I have everything prepped like that is for stirfries, where you have to have everything ready to go because the fry goes so quickly. For everything else, I just check to make sure I have everything I need at hand, & just prep & cook as I go. I particularly dislike prepping fresh vegetables ahead of time, because it's common knowledge that once you start cutting them up & letting them sit, you start losing nutrients.
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