Do You Use?

"cathyxyz" <[email hidden]> wrote in message
news:[email hidden]...

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)

Here is what I use a lot - I have about 6 ea in 3 different sizes; also some
small chinese tea cups (without handles) that I use.
http://www.amazon.com/gp/product/B0000CF3UK/103-3800562-4554223?v=glance&n=284507

In fact, they are the very first things I get out of the cupboard to set on
the table before I start bringing out the ingredients.
Organize your recipe, then print it out. Then when you walk into the
kitchen you can get a few things out at a time; for instance, all the things
you need to get out of the freezer and the refrigerator to warm to room
temperature. There's a certain sense of satisfaction doing this -- might
just be me. Sometimes I think I like to organize as well as do the cooking.
Sometimes I organize the ingredients, let DH do the cooking as I do the
cleanup. Just depends.
Always have fun cooking -- and eating!
Dee Dee

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Christine Dabney said:

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

Quoted message said:

L'Espérance wrote:

>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.

JL

I do something similar too with ingredients for stirfrys and soups. I use a
spaghetti platter to place my prepared veggies and herbs.
Dee Dee

Joseph Littleshoes said:

Quoted message said:

Quoted message said:

It's known as a mis en place

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.

I do it this way as well - mainly for stir-fry. I use a large shallow
bowl - it's about 18" in diameter - and put stuff in there in little
piles.

Quoted message said:

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.

Most of my herbs and spices are in antique sealer jars.

Jo Anne

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 do, but my bowls are stainless steel. And sometimes I'll just have
stuff on a plate, but basically I get everything lined up before I start
the actual cooking. I think this is what chefs call mise en place.

Christine

Joseph Littleshoes said:

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.
---

Well, that just shows what I know. There is at least one difference
between the two that I know of for sure, however. When I reinstalled
(amateurishly and clumsily) Windows XP on my desktop, Netscape died.
Subsequent attempts to revive it (new downloads, repeated reinstalls,
etc.) ended in absurd failures. Firefox installed happily and ran
from the get go. Whatever Bill Gates did to Windows to squeeze out
Netscape and competitors like it doesn't apply to Firefox in my case.

I run Netscape on another computer from time to time, and it is not
the same animal as Firefox on this computer. The differences were
immediately apparent when I got Firefox on this box. However that
Netscape is a bit old now.

One last thing that I found interesting about it: Firefox is open
source software and that appeals to the individualistic populist in
me. I'm not of the impression that Netscape is open source. But I'd
happily admit that I'm wrong about that.

Anyhow, I like Firefox now. Tomorrow? I don't know.

modom

L'Espérance said:

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

I use those exact bowls, and discovered it somewhat by accident.

See this old thread for the scoop...on the bowls:

http://tinyurl.com/7zscm

(SLT is Sur la Table, and I believe they now carry a wide range of
them.)

And yes, they make it much easier to get stuff properly measured and/or
off the cutting board and over to where it will be needed at a precise
time in the cooking process.

--Blair
"Mise en database."

Blair P. Houghton said:

L'Espérance said:

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

I use those exact bowls, and discovered it somewhat by accident.

See this old thread for the scoop...on the bowls:

http://tinyurl.com/7zscm

(SLT is Sur la Table, and I believe they now carry a wide range of
them.)

And yes, they make it much easier to get stuff properly measured and/or
off the cutting board and over to where it will be needed at a precise
time in the cooking process.

--Blair
"Mise en database."

Dollarama is a good place to find these, if it's the ramekins you're
referring to. They have assorted other bowls that would suffice. I use
"fruit nappies" that I've had forever.....Sharon

In the interest of saving time when prepping a meal, I list the things
I need to pull from the fridge right on the recipe. Also, after I've
made something numerous times, I list the utensils needed, paring them
down to a minimum.
Anything to save opening the fridge over and over and washing a carload
of dishes.

L'Espérance said:

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

They're only used on TV, props for the camera. In a real cooking
environment each item is prepared on the board and set in piles until
needed. In a real commercial kitchen no glass of any kind whatsoever
is permited anyway, so even if some items were placed in bowls they'd
be stainless or aluminum. Yoose really need to join a 12 step progarm
to overcome yer addiction to foodtv, it's causing you brain damage.

Sheldon

On Fri, 10 Feb 2006 14:50:23 +1100, Old Mother Ashby
<[email hidden]> rummaged among random neurons and opined:

Quoted message said:

I do, but my bowls are stainless steel. And sometimes I'll just have
stuff on a plate, but basically I get everything lined up before I start
the actual cooking. I think this is what chefs call mise en place.

I use glass, simply because there are some ingredients that don't
react well with metal. It's just easier, as I don't have to decide
which prep stuff needs glass and which is okay with metal. Glass is
good with everything, AFAIK.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

--
"Just what kind of jackassery do I have to put up with today?" Danae
in "Non Sequitur"

To reply, replace "spaminator" with "cox"

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.

Yep, I do it. I have several sizes of glass and stoneware bowls, and
I chop and prepare everything I can ahead of time. It makes for a lot
less stress while cooking.

serene

Sheldon said:

L'Espérance said:

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

They're only used on TV, props for the camera. In a real cooking
environment each item is prepared on the board and set in piles until
needed. In a real commercial kitchen no glass of any kind whatsoever
is permited anyway, so even if some items were placed in bowls they'd
be stainless or aluminum. Yoose really need to join a 12 step progarm
to overcome yer addiction to foodtv, it's causing you brain damage.

Sheldon is, as he was four years ago, totally full of [censored], here.

There's glass all over in commercial kitchens.

He's just too bumbling to be allowed to have any in his.

--Blair

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 number of small and medium sized bowls, glass, metal, and
ceramic, that I use for mise en place. I tried to do the neat piles on
the cutting board thing, but it's easier for me to keep things separate,
especially when im prepping ahead of time.

--

saerah

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

serene 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.

Yep, I do it. I have several sizes of glass and stoneware bowls, and
I chop and prepare everything I can ahead of time. It makes for a lot
less stress while cooking.

serene

Amen! Once I began to do this I was amazed at how much stress went away. I know now I
have "everything in place" before I begin and don't have to fret about forgetting that one
ingredient that always takes the longest to prep. :-)

--
Rick R
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