Cooking Goddess
Chef Extraordinaire
I have a number of Shoyu dishes, K-Girl, but I didn't know what they were called. I got them for $2 each at World Market to use as teaspoon rests for my daily cuppa, but they do come in handy for small measures of ingredients. They're pretty, too.
That's how I do it, GG. Sometimes I use individual small bowls, sometimes arranged on a plate, but when baking bread I start at "12 o'clock" and arrange the add-ins to flour along the top of the pile of flour in my bowl. That way I know I've added all the items - or at least the right number of ingredients, hoping they're the right ones.You need a method of setting up a mise en place... As I measure each, I move the container or whatever to a different area of the counter. That way, I know what I have added and what I haven't, without the need for a bunch of little dishes...
Ah, someone after my own cooking heart. I hear ya, cd!If you are going to add your dry spices all at the same time, then there is no reason to separate them. Well, unless you are like me, and don't remember what you did ten seconds ago. For me, the best thing about Mise en Place is that it makes up for my short attention span.
CD