On 2018-10-26 7:07 AM, Gary wrote:
> Wayne Boatwright wrote:
>>
>> I always set up mise en place when I have more than just several
>> ingredients that need to be added, especially in rapid succession.
>> For stir fry I think it's an imperitive technique.
>
> Very true, especially for chinese stir fry.
> Quick to cook but time consuming to prep first
>
I have large cutting boards. I do my prep work on them and leave the
sliced, chopped and diced ingredients on them, and laid out in order so
I can slide them off as I need them.