Do You Use?

L'Espérance said:

Do you use those cute little glass bowls like the chefs do on tv? I
never did up to the last year or so. I broke down and bought some. At
first, it seemed like extra work but now I really like that system of
having everything ready *before* starting to cook. Previously, I would
have things out but add the igredients as I prepared them. With the
small dish method, everything is ready and the whole cooking experience
seems to go a lot smoother.

Mise en place. Here's a description of how well it works: -aem

http://www.reluctantgourmet.com/mis_en_place.htm

In article <[email hidden]>,

L'Esperance said:

Do you use those cute little glass bowls like the chefs do on tv? I
never did up to the last year or so. I broke down and bought some. At
first, it seemed like extra work but now I really like that system of
having everything ready *before* starting to cook. Previously, I would
have things out but add the igredients as I prepared them. With the
small dish method, everything is ready and the whole cooking experience
seems to go a lot smoother.

I've done that for awhile now and I really like it.

I use those medium sized glasstic bowls from the oriental market.

They hold a little over 1 cup.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

L'Espérance said:

Do you use those cute little glass bowls like the chefs do on tv? I
never did up to the last year or so. I broke down and bought some. At
first, it seemed like extra work but now I really like that system of
having everything ready *before* starting to cook. Previously, I would
have things out but add the igredients as I prepared them. With the
small dish method, everything is ready and the whole cooking experience
seems to go a lot smoother.

No. My bowls could never be described at cute 😉. But the principle is
the same... chop and prepare stuff before you cook, have all the
ingredients handy - and its easier.

Cheers
Cathy(xyz)

I have 12 very small sauce bowls that are in my everyday-china pattern,
and I use them all the time like the professional chefs so with the
little glass bowls. It really does make cooking go more smoothly!

aem said:

L'Espérance said:

Do you use those cute little glass bowls like the chefs do on tv? I
never did up to the last year or so. I broke down and bought some. At
first, it seemed like extra work but now I really like that system of
having everything ready *before* starting to cook. Previously, I would
have things out but add the igredients as I prepared them. With the
small dish method, everything is ready and the whole cooking experience
seems to go a lot smoother.

Mise en place. Here's a description of how well it works: -aem

http://www.reluctantgourmet.com/mis_en_place.htm

Hey thanks for the term and the link. Very interesting. I just
finished up all the prep for tonight's dinner using the little glass
bowl method plus all the vegetables are ready for the grill. When DH
gets home, I just have to toss the the salad plates together, grill the
vegetables, and cook the pasta. It shouldn't take any more than 15 to 20
minutes to have the meal on the table. This is one of those *why didn't
I think of this sooner* ideas. It would have saved so much time in the
kitchen over the years. I know I save a lot of time by cleaning as I go
but the pre-prep was just not something I considered. Off to finish
dinner 🙂

In article <[email hidden]>,

aem said:

L'Espérance said:

Do you use those cute little glass bowls like the chefs do on tv? I
never did up to the last year or so. I broke down and bought some. At
first, it seemed like extra work but now I really like that system of
having everything ready *before* starting to cook. Previously, I would
have things out but add the igredients as I prepared them. With the
small dish method, everything is ready and the whole cooking experience
seems to go a lot smoother.

Mise en place. Here's a description of how well it works: -aem

http://www.reluctantgourmet.com/mis en place.htm

Hmmm, I finally got the link to work after putting underscore spaces in
the blank spots above.
--
http://www.jamlady.eboard.com, updated 2-4-2006, Masa

In article <[email hidden]>, [email hidden] says...

Quoted message said:

Do you use those cute little glass bowls like the chefs do on tv? I
never did up to the last year or so. I broke down and bought some. At
first, it seemed like extra work but now I really like that system of
having everything ready *before* starting to cook. Previously, I would
have things out but add the igredients as I prepared them. With the
small dish method, everything is ready and the whole cooking experience
seems to go a lot smoother.

For me that varies. Mostly when I cook dinner it takes 25-35 minutes, I start
with what takes longest, once that is on the boil/fry I prep what comes next,
put it on the stove etcetera. This works for me unless the phone rings ...
Everything finishes up at the same time. This is helped by using pressure
cookers so the vegetables usually only take 4-6 minutes, spuds take 8 ...
stews, goulash etc around 25.

If I am doing something like Chinese o.t.o.h. I do all the prep first, and have
everything sitting in little bowls around the range before I turn the first
burner on.

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

L'Espérance said:

Do you use those cute little glass bowls like the chefs do on tv?

"Mise en place" bowls/dishes. Yes, I have a couple dozen of them, 2
and 3 inch, and use them all the time. But, I rarely use them for
mise en place unless I'm going to try a new complex recipe or am
making a curry from scratch. For more familiar recipes I just reach
for whatever in the cupboard and put it back. I usually know how to
put it together and do like "most cook's" and chop the garlic while
the onions are sauteeing. Where those little dishes get the most use
is for dipping sauces. I'm always making up 2 or 3 sauces for things
like shrimp and meatballs and oriental foods like Thai and Japanese.
I put half a cube of butter in a 3" one and keep kosher salt in one
and nuking things in the microwave and..... Well, lets say I still
end up washing a bunch of 'em every day.

nb

L'Espérance said:

Do you use those cute little glass bowls like the chefs do on tv? I
never did up to the last year or so. I broke down and bought some. At
first, it seemed like extra work but now I really like that system of
having everything ready *before* starting to cook. Previously, I would
have things out but add the igredients as I prepared them. With the
small dish method, everything is ready and the whole cooking experience
seems to go a lot smoother.

I have a ton of little bowls
some little glass ones, little corell ones that are slightly bigger, and my
favorite, these small ceramic plates a bit smaller than saucers with 1/2 inch
lips those are great for when I am measuring out spices.

I get everything ready and all lined up and it makes things go so smoothly.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

L'Espérance said:

Do you use those cute little glass bowls like the chefs do on tv? I
never did up to the last year or so. I broke down and bought some.
At first, it seemed like extra work but now I really like that system
of having everything ready *before* starting to cook. Previously, I
would have things out but add the igredients as I prepared them.
With the small dish method, everything is ready and the whole cooking
experience seems to go a lot smoother.

It's known as a mis en place and yes, if I'm going to prepare something
which requires a lot of prep-work I use them. For example, mince the
onions, the bell pepper, the celery, the garlic and toss them in the little
glass bowls so everything is ready to go as you cook and just grab a bowl
and add it to the pan. It's all measured out ahead of time. Saves a lot of
time and trouble.

Jill

On Thu, 9 Feb 2006 18:18:02 -0600, "jmcquown" <[email hidden]>

Quoted message said:

L'Espérance said:

Do you use those cute little glass bowls like the chefs do on tv? I
never did up to the last year or so. I broke down and bought some.
At first, it seemed like extra work but now I really like that system
of having everything ready *before* starting to cook. Previously, I
would have things out but add the igredients as I prepared them.
With the small dish method, everything is ready and the whole cooking
experience seems to go a lot smoother.

It's known as a mis en place and yes, if I'm going to prepare something
which requires a lot of prep-work I use them. For example, mince the
onions, the bell pepper, the celery, the garlic and toss them in the little
glass bowls so everything is ready to go as you cook and just grab a bowl
and add it to the pan. It's all measured out ahead of time. Saves a lot of
time and trouble.

Jill

I have started doing this as well. Does make the whole process go a
lot smoother, plus it seems to make cleanup easier.

Christine

On Thu, 09 Feb 2006 16:50:25 -0500, L'Espérance <[email hidden]>

Quoted message said:

Do you use those cute little glass bowls like the chefs do on tv? I
never did up to the last year or so. I broke down and bought some. At
first, it seemed like extra work but now I really like that system of
having everything ready *before* starting to cook. Previously, I would
have things out but add the igredients as I prepared them. With the
small dish method, everything is ready and the whole cooking experience
seems to go a lot smoother.

We call that mise en place. Some folks just say meeze. I don't do my
meeze that often, but it has helped me a lot in the past when I had a
lot going on at once.

modom

Melba's Jammin said:

In article <[email hidden]>,

aem said:

L'Espérance said:

Do you use those cute little glass bowls like the chefs do on tv? I
never did up to the last year or so. I broke down and bought some. At
first, it seemed like extra work but now I really like that system of
having everything ready *before* starting to cook. Previously, I would
have things out but add the igredients as I prepared them. With the
small dish method, everything is ready and the whole cooking experience
seems to go a lot smoother.

Mise en place. Here's a description of how well it works: -aem

http://www.reluctantgourmet.com/mis en place.htm

Hmmm, I finally got the link to work after putting underscore spaces in
the blank spots above.

Apparently Firefox did that little tango for me.

modom

Christine Dabney said:

On Thu, 9 Feb 2006 18:18:02 -0600, "jmcquown" <[email hidden]>

Quoted message said:

L'Espérance said:

Do you use those cute little glass bowls like the chefs do on tv? I
never did up to the last year or so. I broke down and bought some.
At first, it seemed like extra work but now I really like that system
of having everything ready *before* starting to cook. Previously, I
would have things out but add the igredients as I prepared them.
With the small dish method, everything is ready and the whole cooking
experience seems to go a lot smoother.

It's known as a mis en place and yes, if I'm going to prepare something
which requires a lot of prep-work I use them. For example, mince the
onions, the bell pepper, the celery, the garlic and toss them in the little
glass bowls so everything is ready to go as you cook and just grab a bowl
and add it to the pan. It's all measured out ahead of time. Saves a lot of
time and trouble.

Jill

I have started doing this as well. Does make the whole process go a
lot smoother, plus it seems to make cleanup easier.

Christine

I do something similar for similar reasons but don't bother with the
little bowls, just put various piles of chopped ingredients on a large
platter for easy use.

My herbs & spices are in small jars (small mayo jars i bought & used the
commercial mayo just to get the jars) salt & pepper of course in a
shaker and grinder.
---
JL
---
JL

modom said:

Apparently Firefox did that little tango for me.

modom

Hi Mo:

In Re: your recommendation for the firefox in IRC chat the other day, i
looked up the page you recommended and unless im mistaken, my netscape
browser is the commercial version of firefox, with the only difference i
can tell being the colour scheme, firefox has bright primary colours and
netscape is in shades of grey.
---
JL

Joseph Littleshoes said:

In Re: your recommendation for the firefox in IRC chat the other day, i
looked up the page you recommended and unless im mistaken, my netscape
browser is the commercial version of firefox, with the only difference i
can tell being the colour scheme, firefox has bright primary colours and
netscape is in shades of grey.
---

Firefox, and I assume Netscape, gives you some choices about its
appearance and color scheme. Under "Tools" and then "Themes" in
Firefox. -aem

aem said:

Joseph Littleshoes said:

In Re: your recommendation for the firefox in IRC chat the other day, i
looked up the page you recommended and unless im mistaken, my netscape
browser is the commercial version of firefox, with the only difference i
can tell being the colour scheme, firefox has bright primary colours and
netscape is in shades of grey.
---

Firefox, and I assume Netscape, gives you some choices about its
appearance and color scheme. Under "Tools" and then "Themes" in
Firefox. -aem

I saw that 'themes' in my preference file and though i only have 2
choices, 'modern' and 'classic' i notice there is a link to get more
'themes'.
---
JL

modom said:

On Thu, 09 Feb 2006 16:50:25 -0500, L'Espérance <[email hidden]>

Quoted message said:

Do you use those cute little glass bowls like the chefs do on tv? I
never did up to the last year or so. I broke down and bought some. At
first, it seemed like extra work but now I really like that system of
having everything ready *before* starting to cook. Previously, I would
have things out but add the igredients as I prepared them. With the
small dish method, everything is ready and the whole cooking experience
seems to go a lot smoother.

We call that mise en place. Some folks just say meeze. I don't do my
meeze that often, but it has helped me a lot in the past when I had a
lot going on at once.

modom

I use small pyrex custard bowls for this... Keeps me from forgeting
anything in the recipe.. ususaly for the cheesecakes..
Chuck (in SC)

On Thu, 09 Feb 2006 16:50:25 -0500, L'Espérance <[email hidden]>

Quoted message said:

Do you use those cute little glass bowls like the chefs do on tv? I
never did up to the last year or so. I broke down and bought some. At
first, it seemed like extra work but now I really like that system of
having everything ready *before* starting to cook. Previously, I would
have things out but add the igredients as I prepared them. With the
small dish method, everything is ready and the whole cooking experience
seems to go a lot smoother.

The only time I do anything like that if if I'm making a stirfry and
all the vegetables have to be cut up small... I stack them in little
piles in a larger plastic container (I used to use microwave
containers) and put the 'green' stuff in one and the 'crunchy' stuff
in another and the 'cook me for thirty seconds only' stuff in yet
another.

Since I'm only cooking for two now normally I just chop and peel etc
as I go along now... if I want stuff prepared beforehand I just push
it to the back of the chopping board and do the next vegetable...

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit