|(photo courtesy of Neat Method Kitchen)|
(youtube clip courtesy of Step Brothers)
Thankfully, there's a solution to this natural disaster of a method I have and it's what the French call mise en place (pronounced meez ahn plahs), which means "putting in place". The point is, get all your ingredients and tools together beforehand, including measuring, chopping and bringing ingredients to the right temperature, because you don't want to be searching through your cupboards mid-recipe only to discover that you don't have any sugar after all (I could have sworn I picked some up! darn it! Oh Honey, can you do me a favor?!?)
I have always loved learning new things and learning to be organized is right at the top of my bucket list of things to know. The very first thing they teach you in culinary/pastry school is to get used to being organized because you can't survive in a kitchen without it. Here are a few of my most recent showings of mise en place for school:
|Mise en place for deliciously moist red velvet cupcakes|
|Mise en place for buttery Viennese Cookies|
Give it a try, if it's not for you that's okay, but if it is let me know how you like it.
As always...Happy Baking!!