After seeing our post last week about his book Twenty, Michael Ruhlman sent me a message saying I’d left out one of the essential components of mise en place. He was right, I had left out one of the best parts! (His message was very nice, by the way. And, it means he actually read the post, which is quite flattering to this fangirl.)
The first step of mise en place, before you pull out a single ingredient from the cupboard or turn a dial to heat up your stove, is to:
Put away everything that you don’t need.
Clear your counter top. Get rid of the clutter. Or, to co-opt an artist’s metaphor, start with a blank canvas.
You run a much smaller risk of making a cooking mistake and adding an unwanted ingredient or missing a step if there isn’t anything else out on the counter to distract you. At the end of the cooking process, you’ll know if you forgot to salt the food because you’ll see a little bowl with salt in it sitting next to the stove. If your counter is piled high with junk mail, dirty dishes, and your child’s art projects, you could easily overlook the missing item.
Clearing the counter top also allows you to focus on exactly what you’re doing. There isn’t anything to distract you, at least that you can control.
This concept of putting away everything that you don’t need applies to a lot of projects that you may encounter throughout your day. It’s perfect for working on a project at work — close all programs and windows on your computer screen that aren’t related to your work, clear your desk of all materials that you don’t need — or even your hobby work surfaces at home. Mise en place is a great way to help you be productive even outside your kitchen.