Tip for Tat

Everyone always asks me what the best thing I learned in culinary school was. I don't think it was how to make hollandaise, or a jus, or how to perfectly bone a fish. I do, however, think it was the small little tips and pointers that I have turned into habits in my every day cooking.

The first one is mis en place. Mis en what? This frilly French term is actually very simple - putting into place. The idea is that before any simmering, boiling, or grilling, you organize and measure out your ingredients. Who wants to worry about measuring 1/2 teaspoon of salt when you have three sizzling pans on the go? Prepping your ingredients will make new cooks calmer and seasoned cooks even better.

These are a few tools I like to use, but anything goes - as long as its dishwasher safe!

These graduated stainless steel bowls are also great for baking. Get a bunch of them - you'll be surprised how many you need!

Stainless-Steel Restaurant Mixing Bowls, Set of 5, $75.94

Glass Prep Bowls, Williams Sonoma, $37.93

Stay tuned for more tips!