On Thu, 2 Nov 2017 23:29:39 -0500, Sqwertz >
wrote:

>On Thu, 2 Nov 2017 19:19:09 -0400, jmcquown wrote:
>
>> I've been using mise en place for a couple of decades. Even if I don't
>> measure it all out, I do place all the necessary ingredients on the
>> counter. That way I know I've got everything. I don't like having to
>> run to the store at the last minute.
>
>No way I would ever do that. Everything gets taken out,
>measured/added, then out right back in the pantry or fridge. Why
>dirty up a bunch of dishes that aren't necessary?
>
>It especially irks me the way those cooking shows measure out a
>quarter cup of, say, mayonnaise or corn syrup into a measuring cup,
>then transfer it to a ramekin, then spend another 15 seconds trying to
>scrape it all back out the ramekin (after they've already scraped it
>out the measuring cup). It doesn't get any more inefficient than
>that.
>
>For most anything 1/4cup or less, I just eyeball it and I'll bet I'm
>within +/- 7%. The only thing I measure by cups or by weight is rice,
>water, flour, yeast, baking soda/powder, and [packed brown] sugar
>(1/4cup or more). And mashed potato flakes (sosueme).
>
>-sw

Mise en place is something one does ONLY for a cooking show. It's
rare that I actually measure; I weigh ground meat for 12 ounce
burgers, I can come within an ounce eyeballing but I like them all
equal so I weigh. I weigh pasta so I use half a one pound box so I'll
have eight ounces for next time... not necessary but one of my cooking
tics. I also measure out rice and water but I'm not very accurate as
we prefer drier rice so I pour rice over the line. I never
weigh/measure salt other than eyeballing and I tend to salt on the shy
side as more can always be added later. For making up marinades I eye
ball ingredients. For dry ingredients for baking I eyeball too and I
can judge how much flour comes to a level in the bowl when using the
same bowl each time, and my stainless steel bowls have cup marks that
can be seen from the inside. I also have a set of ss ladles; 1/4 cup,
1/2 cup, 1 cup... very handy for scooping dry ingredients from
jars/canisters, saves having to pour from large containers so less
chance of spills.
However one of the things I do in advance is to gather all my
cookware; pots, bowls, pans, spatula, tongs, etc... usually the night
before as I prefer to do my cooking early in the AM... pots on the
stove, utensils in the pots. Saves having to go around gathering
equipment and makes for a good visual reminder first thing in the
morning that I have cooking to do and what I'm going to cook. I don't
measure out ingredients in advance as the menu can change.
I also don't follow recipes, I've no need.