Use mise en place so cooking time is only cooking time
Prep and measure everything you can before turning on the heat so you don’t stop mid-cook to chop or find ingredients.
Mise en place (“everything in its place”) means having ingredients and components ready before you start cooking. If needed, make a prep list so nothing is forgotten and the cooking process stays seamless.
The short version
- Prep first, then cook.
- A simple list can prevent forgotten ingredients.
How to do it
- 1
Before cooking, prep every ingredient you can (wash, chop, measure).
Include small items like herbs that are easy to forget.
Watch this step - 2
Set everything out so it’s ready when you need it.
If helpful, write a list of prep tasks and check them off.
Watch this step - 3
Start cooking only when prep is complete.
The goal is to avoid stopping mid-cook to prep.
Watch this step
What goes wrong
Starting to cook before prep is finished
Do all chopping/measuring first; then begin heat steps.
Why it works
Cooking often moves faster than prep; prepped ingredients prevent missed steps, overcooking, and last-minute scrambling.
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