Mise en Place
From a Cooking website - What makes the cooking process on those cooking shows and restaurant kitchens seem so effortless? Successful cooks and chefs all over the world apply a concept known as Mise en Place (MEEZ-ahn-plahs). The French definition means “everything in its place,” and it is a culinary term that refers to preparing and pre-measuring ingredients ahead of time. However, Mise en Place is more than just a term; it is a concept or a state-of-mind that when applied to any kitchen, will result in a smooth-flowing, time saving cooking process.
And that is what I 'try' to do most of the time. So before we even dig our hands in batter and smother our aprons in curry lets just go through the stuff that I reckon is my best mate in the kitchen, things that I simply couldn't do without!
- A good hand blender + chopper. My Braun works wonders for me, if you have a food processor that would be excellent, but for many students/teens a simple chopper will do.
- A salad spinner + dryer. You must have seen lovely leafy greens turn wet and soggy just when you want to use them. This spinner allows you to wash the salad in it and then drain the water and spin it dry!
- A proper 'tava' or a non-stick round griddle. You cannot expect to get the best of parathas, dosas or uttapams if you don't find yourself a nice 'tava' to cook them on.
- Ummm.. thats all I can think of right now, I'm sure there will be more added to this list as we go.
I have found the CD of my mobile software but jave misplaced the USB cord! I am soo careless. And I want to post pictures with the food recipes....
I would love to get hands on recipes too girls and guys! Please feel free to share them - you can mail me on
Yes... after months of 'No Thanks!' I have finally accepetd a gmail invitation this morning. Lets see what the whole huff-n-puff was about.