Bite-sized lessons in French cooking and language by Le Chef and I. Keep an eye out for this graphic for translations of French cooking terms, basic French recipes and random culinary savoir-faire (know-how). Allez les amis, on y va?! (Let’s go friends, shall we?!)
La Mise En Place
The most important professional cooking tip I learned from Le Chef that makes me a better home cook. “La mise en place” is the act of preparing all of your ingredients in advance, ready to cook, before you turn on the heat. When there are multiple distractions (children, dogs, life…) cooking is much more pleasurable when you are not worried about burning the onions because you forgot to cut the carrots…n’est ce pas?
Plan de Travail
The hidden secret underneath a cutting board that does not move – rubber jar gaskets! Le Chef ALWAYS checks to make sure I have secured my cutting board when I am cooking.
Here is the white version of the cutting board I use – I like its large size, the grooves for catching juices on the side and the fact that it is sturdy and thick enough to withstand the dishwasher. The black one seems to be out of stock in the 18×12 size but I will update the link if they become available.
The rubber jar gaskets are from Le Parfait. They fit perfectly under the cutting board and make for a secure workstation.