Keep a small garbage bowl near you when cooking. Simply choose a kitchen bowl to throw scraps, peels, and trimmings away. You could also line the bowl with a plastic bag for easy clean up. This will save needless trips and time going to and from the garbage can. While chopping and cooking, there is a nice easy reach for throwing garbage away. This is a great way to clean as you go and stay organized.
Meaning “everything in its place” or “putting in place”
This is a way of organizing yourself and your ingredients. I am a SUPER organized person (in the kitchen and on the computer). I love it and would basically call it my hobby! Before I start cooking a recipe, I like to set out all the ingredients nice and neat on my counter. This way I don’t have to search for items while I’m cooking and I know I have all the ingredients before I start. If you don’t have something, you know beforehand and don’t waste time. Just run out to the store or make the dish another day.
Mise en place also includes your measuring cups, teaspoons, or scale needed. A great trick is to set out all your ingredients on a baking sheet or large tray, with a lip. This way your ingredients don’t slip and slide off, particularly when trying to move ingredients around the kitchen – mise en place.
If I find that I don’t have something in particular, then I can search for a substitution – no stress! All very useful when I take photographs or videos of my kitchen and recipes.