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3: Lab - Mise en Place

  • Page ID
    21836
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    • 3.1: Mise en Place
      Perhaps you have heard the saying, “Prior preparation prevents poor performance.” It is a memorable saying that reminds us that if we want to be successful, we must first spend time preparing for the task at hand. This principle is essential in commercial kitchens. When serving a wide variety of dishes to several people a day, preparation is crucial to success. In fact, preparation is a key principal in professional kitchens, and it has a name: Mise en place.
    • 3.2: The Cooking Technique - Stewing
      This is a slow-cooking method, similar to braising, with the key difference being the meat is covered in liquid. Stewing is best done in a heavy stockpot or Dutch oven on the stovetop or in the oven, or in a slow-cooker.

    Thumbnail: Stew (Unsplash License; Nathan Dumlao via Unsplash)


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