How to prepare a meal without leaving a wake of destruction behind
As you may know, the Speed Cleaning rules of cleaning a room begin with assessing what you’ll need to do the job, gathering the correct supplies before you start, and systematically working around the room following a set pattern. This is a tried-and-true method of efficiency that can translate to many other tasks, such as preparing a meal.
The French phrase mise en place means to “put in place” and refers to the system used by professional kitchens to prepare numerous dishes quickly, efficiently, and with as little mess and chaos as possible.
How to bring the technique to your own kitchen
- Read all the way through a recipe and make a list of the ingredients you have to shop for.
- Before you prepare any food, set everything out including pots, pans, utensils, plates, and serving pieces in addition to every single ingredient.
- Do the peeling, chopping, slicing, trimming, etc. before you start cooking.
- Wash your tools and work area as you go rather than piling it all up for later.
As you can imagine, this system is essential for restaurants to follow in order to get so many different meals served in such a short period of time. In your own kitchen, you’re doing the work of the prep cook, the sous chef, the head chef, and the bus boy. Go ahead, pat yourself on the back!
Getting back to the Speed Cleaning rules
When it comes to cleaning your house, organization and preparation are just as important if you want to make the task as quick and easy as possible. Here is one suggestion: keep all of your go-to cleaning solutions and tools stocked in a cleaning tray and the pockets of a cleaning apron, ready to grab and get to work.