Preparing to Cook

Setting out your prepared ingredients, known as mise en place in French, is standard practice in professional kitchens, but I would recommend it for anyone who wants to cook with less hassle. Before I cook, I put all the ingredients I’ll need for a recipe, measured out and placed in small bowls or other containers, on a large, rimmed sheet pan. For example, the photo on the facing page is the mise en place for Fresh Herb Kuku. This has two advantages: first, you will know well in advance if you are missing any ingredients; secondly, it speeds up the cooking process. Nonetheless, keep in mind that when a dish is ready to serve, you should adjust the seasoning to your taste.