2006-10-19 08:40:31 · 4 answers · asked by Ashley 1 in Food & Drink ➔ Other - Food & Drink
what are herbs and spices used for
2006-10-19 08:43:01 · update #1
Mise en place means everything in place. Are you ready to start cooking so that you don't have to run after things, run out of dressings, things like that. It just means you're totally prepped and ready to go and don't have an emergency and need to leave your station.
2006-10-19 08:43:53 · answer #1 · answered by chefgrille 7 · 0⤊ 0⤋
This is like freshman year culinary school all over again...
1) Mise en place translated means "everything in it's place". This is a term that is burned into the minds of young aspiring chefs because of it's preporatory value. This teaches chefs to have all of thier prep work done before any cooking takes place, and to have everything neatly organized before the actual task of preperation takes place.
2) Clarify is term used to catagorize a prepared fat. To clarify, say, butter, you would melt the butter down and simmer until all "impurities" have risen to the top. You would then spoon them out of the butter, and use your clarified butter for whatever you would.
3) Herb is term given to any plant that's leaves produce a flavor. Examples are oregano, basil, thyme, rosemary, cilantro, parsley, and mint, to name a few.
4) Spice is a term given to a powered subtance with heavy flavor influencing capabilities. Most anything can be ground into a spice, including mustard seed, garlic powder, ground chilies, and cream of tartar.
2006-10-19 16:12:57 · answer #2 · answered by deltasigjrabbit 2 · 0⤊ 0⤋
mise en place roughly translates to "everything in it's place." Getting your mise en place means getting all your ingredients prepped (cut up or portioned out) so you can just have them all next to you and you can throw things together. It's more efficient.
Clarify- to clear a cloudy liquid by straining, heating, and gently simmering with egg whites. (from Professional Cooking textbook)
Unless you are talking about clarifying butter, which is the process of separating butter fat from the milk solids and water.
Herbs are generally leaves or flowers of a plant and are usually fresh.
Spices are generally parts of plants, like bark, seeds, or roots, and are usually dried.
Herbs and spices add aromatics.
2006-10-19 15:54:13 · answer #3 · answered by ? 4 · 0⤊ 0⤋
mise en place----- set up ----everything in its place-----preset ingedients for a recipe before you cook or assemble it
2006-10-19 15:49:58 · answer #4 · answered by Anonymous · 0⤊ 0⤋