Prepping ingredients before you turn on the heat means washing, cutting and measuring everything first, so you are not chopping while something burns. The French call this mise en place, and it simply means “everything in its place.”
Why Prep First
Many recipes move quickly once the pan is hot. Garlic can scorch in under a minute, and a stir-fry gives you no time to hunt for the soy sauce. A few minutes of prep removes that pressure and usually leaves you with fewer dishes to wash at the end.
A Simple Order of Work
- Read the recipe through and note what must be chopped, measured or softened.
- Clear the counter and set out a cutting board, a sharp knife, a few small bowls and a damp cloth under the board to hold it still.
- Wash and dry produce. Wet vegetables slip under the knife and splatter in hot oil.
- Do the dry items first, such as onions, carrots and herbs, then move to proteins last.
- Wash the board, knife and your hands with hot soapy water after handling raw meat, poultry or fish, and use a separate board for ready-to-eat foods where you can.
- Measure spices, sauces and liquids into small bowls, grouped by the order you will add them.
- Line the bowls up in recipe order, so you can work left to right.
Grouping Ingredients by Timing
| Group | Examples | When it goes in |
|---|---|---|
| Aromatics | Onion, garlic, ginger | First, into warm fat |
| Main items | Vegetables, meat, beans | After aromatics soften |
| Liquids and sauces | Stock, wine, soy sauce | Midway through |
| Finishers | Herbs, citrus, butter | At the very end |
Handy Habits
- Keep a scrap bowl on the counter for peels and trimmings so you are not walking to the bin.
- Cut pieces about the same size so they cook at a similar pace.
- Take cold items out of the fridge only as long as the recipe needs, and keep raw meat chilled until you are ready for it.
- Label bowls with a bit of tape if you are prepping for several recipes.
- Prep sturdy items like onions and carrots a day ahead and keep them in covered containers in the fridge.
FAQ
How long ahead can I chop vegetables?
Hard vegetables often keep well for a day or two in covered containers in the fridge, while soft ones such as tomatoes and avocados are best cut right before use. Follow food-safety guidance for how long cut items can sit out or be stored.
Do I need special tools?
No. A board, a knife and a few bowls cover most prep. Small prep bowls, a bench scraper and a scale are nice extras, but you can use cups and plates.
The Short Version
Read the recipe, set out your tools, wash and cut, then measure everything into bowls in the order you will use it. Keep raw foods away from ready-to-eat ones. A short prep session makes the cooking itself feel unhurried.