Meal prep can get confusing at times. Your menu may have 5 different dishes with multiple ingredients in each. What to do first??
The most basic way to start is with your mise en place, a French culinary phrase meaning to have everything in its place. This is a basic culinary instruction that can really help organize your meal prep.
I always preheat the oven, this way you can begin cooking once ready.
Take a look at the menu items and make a plan of what to do first. Start with the ingredients that take the longest to prepare, like rice, potatoes or soups.
You also want to look at items that may take longer to cool like casseroles or larger portions of meats. These should be started first as well, to have ample time to cool.
While these are cooking, I look to prep other items that may be in multiple dishes such as onions, carrots or herbs. These all take time to peel, chop, etc. Having these prepped ahead rather than doing it per dish will save time.
Lastly, I prepare chilled items such as salads and dressings or items that don't need to be cooked.
Taking a few minutes to set your mise en place will help your meal prep go smoothly.
If preparing big meals is a big headache for you, let one of our chefs take on the burden and let you sit back to enjoy the food! Contact us about our different services to see what would be a good fit for you.
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