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Old 11-01-2008, 03:20 PM   #1
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Question about a term... (mise en place)

this isn't spelled correctly, I know but phonetically it sounds like: mizen plass. I think it means "chopped in pieces of the same size." Am I on the right track?

thanks!

fedup

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Old 11-01-2008, 03:24 PM   #2
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this isn't spelled correctly, I know but phonetically it sounds like: mizen plass. I think it means "chopped in pieces of the same size." Am I on the right track?

thanks!

fedup
The correct spelling is "mise en place," which means "everything in its place.

Doesn't necessarily mean chopped items. It's a way to be organized when you cook. Just have all your ingredients measured, chopped, etc. and "in place" before you begin to cook.
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Old 11-01-2008, 03:34 PM   #3
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thanks Katie E! We love to watch the food channel shows, but sometimes it's hard to catch everything-(Wait , what did he say!!!!?) Thanks for the info!

fedup
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Old 11-01-2008, 03:38 PM   #4
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i thought it meant mees in place to eat what katie's cookin'...
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Old 11-01-2008, 03:51 PM   #5
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thanks Katie E! We love to watch the food channel shows, but sometimes it's hard to catch everything-(Wait , what did he say!!!!?) Thanks for the info!

fedup
Now, next time you're watching Emeril and you see him grabbing all those small bowls with the ingredients and spices already cut and proportioned and dumping them into the pot, you'll know what it's called
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Old 11-04-2008, 09:40 PM   #6
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You guys are too much! You know how sometimes you just can't get a song out of your head? Well, that's what was going on with me for a couple of days with this phrase. Then the light-bulb came on and voila .. here i am!
Thanks all for your help!
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Old 11-04-2008, 11:13 PM   #7
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Yep - everything measured, chopped, and ready to go...it's the ONLY way to cook. It's also a great way to find out you are out of something!
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Old 11-05-2008, 10:39 AM   #8
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As someone said, Mise en Place means everything in it's place, but doesn't necesarilly mean all the chopped items. There's different stages that can all be your mise en place. First having all your equipment and ingredients you need out in front of you before starting anything is mise en place, this includes cutting boards, knives, whole pieces of food, containers to hold the food and everything. Then you do your prep, clean up, and set up your cooking mise en place - frying pans, spachulas, tongs, all the prepared food, herbs and seasonings, everything. In a professional kitchen everything is a mise en place. Your work station on the line is, everything right down to having your uniform where you want it is considered mise en place. The term isn't specific to cooking either, it can be used for having "everything in it's place" for any job you are doing. If I still had the one page essay I wrote on the term I'd post it here, but that's the jist of the term as a whole, though it's mainly thought to be by most people just having food prep'd and ready to cook.
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Old 11-05-2008, 11:13 AM   #9
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it's the ONLY way to cook.
The ONLY way?
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Old 11-05-2008, 11:34 AM   #10
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My mise en place is having all the ingredients out on the counter to be sure I have everything but I don't measure things until I need them. I'm the only one who does dishes around here and the thought of all those little dishes to wash is not my idea of fun. I also don't think Emeril does his own prep work. He probably has a sous chef or two doing all the prep of chopping, mincing, slicing, measuring. If I had that luxury I could cook like him too!
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