kitchenelf
Chef Extraordinaire
Constance said:I've always used this method, although I don't pre-measure my seasoning. I don't really like dirtying all those dishes. But I do get out everything I need, and get all the prep work done that I can. I use cheap paper plates to hold my chopped or grated items, and meats go on a foil-covered baking sheet, which allows me to throw most of the mess away!
Like Katie, I was taught to clean up as I go along. That's sure a lot easier than facing all that mess at once!
If certain liquids go in at the same time I just use one bowl for those. Same with herbs/spices. If it says to add 1 cup chopped onion and 2 cloves chopped garlic, that all goes in one bowl together.
QSis - even if I'm making up a recipe I pretty much know what I'm going to put in it for the MAJOR items. I HAVE to have those out, chopped, and ready to go That's not saying I won't grab stuff as I go either. I just couldn't even comprehend NOT giving it my best shot at mise en place.