Set up mise en place: prep and portion ingredients before turning on the heat
Prepare and portion your ingredients in advance so you can focus on cooking instead of scrambling mid-recipe.
Have your cutting board out and ingredients prepped and portioned before you start cooking. For small meals, you can prep into piles on the board; otherwise, portion into bowls so everything is ready to add when needed.
The short version
- Prep first, cook second
- Use piles (small meals) or bowls (more components)
What you need
- cutting board
- prep bowlsoptionalUseful for holding portioned ingredients
How to do it
- 1
Before cooking, set out your cutting board and any bowls/containers you’ll use.
Watch this step - 2
Wash/chop/measure ingredients ahead of time.
For a small meal, you can keep prepped items in separate piles on the cutting board.
Watch this step - 3
If not using piles, portion ingredients into bowls so they’re ready to add to the pan.
Watch this step - 4
Start cooking only once everything is ready and within reach.
Watch this step
What goes wrong
Chopping/portioning while the pan is already hot
Finish prep first so you can give full attention to heat and timing
Why it works
Cooking often moves fast; prepped ingredients prevent missed steps and overcooking while you stop to chop or measure.
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