"l not -l" wrote in message ...


On 1-Nov-2017, "Ophelia" > wrote:

> "jmcquown" wrote in message news >
> On 11/1/2017 1:48 PM, graham wrote:
> > On 2017-11-01 8:45 AM, U.S. Janet B. wrote:
> >>
> >> Early morning and I am doing the Mise en place for the bread
> >> I am
> >> baking this morning. I'm also doing pretty much the same
> >> for my cup
> >> of coffee -- cream & sugar. The result? My coffee cup got
> >> the
> >> tablespoon of salt instead of the pot of milk and butter
> >> heating on
> >> the stove. That'll open your eyes! Fortunately all I lost
> >> was a cup
> >> of coffee ;-) What a way to start the day!
> >> Janet US
> >>
> > Many years ago, my then wife and I were making xmas cakes.
> > She reached for
> > what she thought was the tin of mixed cake spice and spooned
> > curry powder
> > into the batter!
> > Fortunately we noticed the error immediately and managed to
> > get most of it
> > out.
> > Graham
>
> This is why a mise en place is a good idea (even if it didn't
> work this
> morning for Janet with her coffee!). I have little ceramic
> souffle cups
> and I pre-measure the herbs and spices for a particular dish,
> depending
> upon what I'm cooking. It helps since you're not grabbing a
> tin of
> something in the middle of cooking only to find out - ooops.
> I'm glad
> you managed to get most of the curry powder out of the cake
> batter.
>
> Jill
>
> ==
>
> I always use mise en place. For a start it ensures I have
> everything I
> need)
It is something I started doing the past few (3-4) years; a
result of watching too many cooking shows (real cooking, not the
game/competitions shows). It really is a valuable habit to have
acquired. As you say, if nothing else, it assures one has all
the bits needed before getting started.

===

It works for me. More like I need to do it ...

<g>


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