VALIDATE

Menu du jour mise place : 9 Recipes


  • Recipe Mise En Place for Everything and Everthing Mise En Place
    Mise En Place for Everything and Everthing Mise En Place
    You may have noticed that I often recommend the use of mise en place in my recipes but I have never really gone into much detail about what mise en place is. Lacking a recipe today I thought I would share with you my thoughts on mise en place, what[...]
  • Recipe Mise En Place
    Mise En Place
    Mise en place (meez ahn plahs) is a French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking. Ingredients for Veal with capers and lemon, polenta with arugula and[...]
  • Recipe Adventures in Sourdough; Chapter 2 - Mise en Place
    Adventures in Sourdough; Chapter 2 - Mise en Place
    ‘Mise en place’…French for “everything in its place”. For cooks and bakers, the understanding and practice of this simple term are the foundations for all successful dishes. In many ways, ‘mise en[...]
  • Recipe Secrets of a Student Chef: The art of mise en place
    Secrets of a Student Chef: The art of mise en place
    Lesson two in my series, Secrets of a Student Chef, explains the art of mise en place, the french organizational technique that will help make you a better cook.
  • Recipe Oh Crepe!
    Oh Crepe!
    Ok, I admit it. I messed up. Normally I'm fairly rigorous about my mise-en-place , that French cooking term which translates, roughly, to "Exactly how dumb would you have to be to start cooking without checking first if you have all[...]
  • Recipe In The Know
    In The Know
    So I was thinking: when I tell most people that I am going to culinary school, 9 times out of 10 they want to know some little tips and tricks that they can use to help them in the kitchen, serve a better party, or just feel like they know a thing[...]
  • Recipe Wrapping-up First Semester
    Wrapping-up First Semester
    It’s been a while since I?ve wrote about culinary school hasn?t it? Since I last wrote, I?ve completed my first semester, had Christmas break in between, and moved on to second semester. By the end of first semester, we[...]
  • Recipe There?s nothing dainty about pastry
    There?s nothing dainty about pastry
    My, what a difference a semester makes: Semester one was all about vigor, and knocking out recipe after recipe. In vast contrast, semester two emphasizes finesse and the focus is mostly on developing delicate skills. Okay, on second[...]
  • Recipe Mise en Place
    Mise en Place
    I finally got over my writer's block!  Whew!  It was rough and now I'm starting fresh.  This goes out to all you rookie cooks!   The very first term you learn at a good culinary school is "Mise en Place".  It's French for,[...]



  • page 1 / 1