Before the Recipe ... Part Two

Written Saturday, February 20th, 2010 by Theresa H Hall

You may read Part One here. Hopefully these rules and guides will prove helpful to the beginner cook and everyone in-between.

Prior to jumping into your food project to begin cooking, there are some important steps to take and tips to consider. After you choose the recipe you want to make sure to read your recipe, and then, read it through again. Be certain to have all of the ingredients you need before your start and that you comprehend the written instructions.

You will find that all recipes are not written alike. Nor are they written with the purpose of making it easier for you. They could actually end up confusing any unsuspecting cook. Many times the order of ingredients are, in fact, not listed properly or according to their importance. Be aware of this and look to see how the recipe is written. If necessary, just use the cookbook as a guide and re-write the recipe in order of use, or dry versus wet, in order to incorporate them ahead of time. Be certain you have left nothing out and that the amounts are correct. Double-check everything before you measure.

Next the most important thing to remember is this: Mise en Place (MEEZ-ahn-plahs) and it is the very first thing you learn about in culinary school. The term is French and simply means “everything in its place”.

First read the recipe, comprehend, re-write if necessary, then make sure you have all of the ingredients. Next you put everything in its place. Pre-sift, pre-measure, have certain ingredients at room temperature or chilled appropriately. Blend together the dry ingredients and set aside and remember to set the temperature in your oven so it is pre-heated.

Most dinners include more than one dish and it is such an important step to be completely organized before you begin. Plus you must check cooking or baking times in order to coordinate producing your entire meal on time and in accord.

Another step of mise en place is gathering the bowls, spoons, measuring tools, pots, pans, and baking dishes you’ll need. Deep-frying? You’re going to have to have heat resistant potholders and tongs. It’s simple things like these that will help you get the job done and having them on-hand before you begin to cook is a wise decision.

By incorporating this rule of mise en place, you will enjoy your food preparation because you will have thought ahead and made sure everything is in its place. Bon Appetit!

Before the Recipe ... Start Clean

Written Monday, August 31st, 2009 by Theresa H Hall

Let me introduce myself to you by talking about a subject I believe is vital to your food's integrity. The first subject that comes to my mind is what we learn in any cooking school or class and it is food safety. Number one is always Food Safety. The way you manage your cooking area and the proper handling of your food. The most important thing you can do is to work clean. Wash your hands not once, but at least twice being very sure to scrub your nails and the backs of your hands, especially along the lower part of your ring fingers. Many people do not clean their hands with great care. By incorporating a nailbrush, clean towels, paper towels, soap, new or cleaned sponges you will be off to a very good start.

The second on my list is to prepare your work space by cleaning it thoroughly, and when cooking with meat, fish, poultry or seafood, please insure you do not cross contaminate your tools, cutting boards or even your sink.

The next important factor once you and your work area are clean is to insure your food's safety by storing it properly, always checking the expiration dates and by using fresh ingredients sooner rather than later. Rinse your food as a safety measure and lastly, I encourage you smell and taste your ingredients before you add them to the dish. Over time your palate will develop, as will your sense of smell, plus you will not have consumed any spoiled product.

Over the next week I will be getting to know the members. Should you have any questions just leave a comment and I will respond. I will also be featuring tips like these in future posts: Knife Safety, Teaching Kids To Cook, Highlighting Our Members and much more. I am very pleased that our community is growing. We will have such a good time right here at Half Hour Meals. I want to try your recipes.