Mis en place: have everything in place, prepped and ready before you start cooking. That’s the biggest thing so you’re not running around trying to grab seasonings or chopping as you’re reading through the recipe. That even goes with having all your pans out, aluminum foil on sheet pans, everything in place before you start.
Read the recipe, prep it, get everything ready, then start cooking.
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I hope this doesn’t sound as mad to you guys as i worry it might do…
I struggle with portion control and the discipline to weigh food. Plus the family would clamp down hard on that sort of thing. What size container do people generally use and what rules do you use to eyeball the quantities?
thanks!
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That’s not a bad question at all!
There is a lot of information online about using your hand as somewhat of a guide portioning food. It’s not as exact as weighing every single thing, but it might be able to help you.
I honestly forget off the top of my head, the container sizes I use. I think they are 24 ounce, I eat one or two big meals every day before I go to work. I don’t have the career where I can eat three perfectly portioned meals every day.