mise en place

Obligatory reference to meaning “putting into place” in French, it usually refers to prepping ingredients so that the actual cooking is more about correctly adding and applying heat to the different ingredients at the right times. This is important advice that should generally be followed, especially for whichever part of prep is most time consuming.

It’s possible to take it too far - most spices need not be independently measured by teaspoon and added to separate bowls like seen in cooking shows. Efficiency gains can come from mainly prepping the early parts of the recipe, and continuing to prep while the recipe is in progress (e.g. chopping vegetables that go in later while initial ingredients saute in the pan).

More broadly, I suggest doing these before starting any recipe:

• Pre-heat the oven, if using (e.g. roasting)
• Pre-heat pots and pans
• Start boiling water, if using (e.g. for pasta)
• Clear sink and make hot dishwater
• Turn on lights for maximum visibility (e.g. kitchen lights, stovetop light, oven light)
• Open nearby window if weather permits
• Review recipe and check that ingredients are in stock

Those steps take only a few minutes but are well worth it.