Have you ever been halfway through a recipe only to realize you forgot to chop the onions or can't find the cumin while the garlic is burning in the pan? Professional chefs avoid this chaos using a simple French concept called Mise en Place (pronounced meez-on-plahs), which literally means "everything in its place."
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Read Twice, Prep Once: Before you even turn on a burner, read your recipe from start to finish—twice. This ensures you aren't surprised by a "marinate for 4 hours" step when you're ready to eat.
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The "Small Bowl" Strategy: Clear your counter and chop, measure, and peel every single ingredient before you start cooking. Use small bowls (or even simple piles on your cutting board) to keep everything ready to go.
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Clear the Deck: A cluttered workspace leads to mistakes. Empty the dishwasher and clear your sink before you begin so you have a "fresh" environment to work in.
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Slow Down to Speed Up: It might feel like extra work upfront, but having your ingredients "in their place" allows you to focus 100% on the heat and timing, resulting in better-tasting food every time.