Mis en place for Peg's Cream Cookies (above)
I know this is Cooking Tuesday, and I promise, I’ll have a cookie for you next week.
But first we have to get ready to make cookies. And that is where CRS food prep, aka “mis en place” comes into today's discussion.
I always thought this was my poor memory at play or maybe my age (starting at about 25) or just my fundamental distractability.
Thanks to Food TV, though, I now know that I actually developed a sophisticated and professional method of cooking! In fact, it's so sophisticated that it needs a French name. Because of course, all things French are better cooking. Unless they’re Chinese, or Japanese, Thai or some other great cuisine. Like American Southern.
Come to find out my CRS advance baking prep is really called mis en place, a professional term for prepping, or putting in place all of your ingredients before you start cooking. The cooking shows all recommend prepping ahead so you have what you need right when you need it. I recommend prepping ahead so you learn you're out of walnuts before you’re at the final step of folding in the walnuts. Then the cookie dough has to sit waiting while you drive 11 miles to the grocery store, buy walnuts, stop to watch the wild horses on the way home before finally getting back and chopping walnuts for your now sad cookie dough.
If you don't live in Washoe Valley with the wild horses, I'm sorry. Mis en place will still make your life and cooking easier, even if it's not 11 miles to the grocery.
This post was a mis en place in advance of next week's cookie post. Now that we've got prep down we’re ready to bake!