What is the recipe for success in planning a great meal?

Question

I've answered alot of your questions now it's my turn

Thank God there ARE people here that know how to cook and prepare, If I could you would all be Best Answers, Thank you all for your time and the help with regaining my sanity

Answer 1

For me, Steve, it's having my Mise en Place (aka my mess in place, lol). This says it all, about cooking and my philosphy on life. Happy Thanksgiving :-)

Mise en place (IPA pronunciation: [mi zɑ̃ 'plas]), literally translated from French, means "setting in place." When cooking, the term is used to describe preparation done before starting the actual cooking process.

Recipes are reviewed, to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped and placed in individual bowls. Equipment such as spatulas and blenders are prepared for use, while ovens are preheated. Preparing the mise en place ahead of time allows the chef to cook without having to stop and assemble items, which is desirable in recipes with time constraints. Also refers to the preparation and layouts that are set up and used by line cooks at their stations in a commercial or restaurant kitchen.

Mise en place is not only a staple of organization in the kitchen, but a philosophy of how to live your life. The concept of having everything in its place as applied to the work in a kitchen more than likely became a staple around the time of Escoffier, who is well known for his development of the brigade system of running a kitchen. Having everything in its place obviously has its advantages. It must be understood, that work must be put into the process before it can pay off. Parsley must be chopped and put in its place. Shallots must be chopped and put in their place. Laundry must be washed and folded before it can be put in its place, etc. This constant attention to having everything in its place is rich in philosophical value. For example, the Yin and Yang, applying control to chaos, and ultimately our place in the universe are just some of the many philosophical applications of the concept of Mise en Place.

For everything else, there's Mastercard, lol.

Answer 2

Absolutely the first thing is knowing your guests. You don't want to put before somebody a food item he or she doesn't like, or may not want to eat for some personal reason.
Second thing to remember: don't try anything you aren't reasonably sure you know exactly how to fix. You don't want to get into a real bind over something that goes wrong when you are up against the clock.
Trust me, guests are a lot less impressed with something "fancy schmancy" than they are with a really nice presentation... where they see that their host put some careful thought and planning into it. In fact it's a lot less about the food itself than people often realise. You can put something relatively simple in front of them, nicely presented, in the right atmosphere, and with some colorful touches, and in their minds, I guarantee, they will believe what they are eating is, itself, much "grander" than it probably is.
It also helps when you put out a few "starter nibbles", that whet the appetite, so to speak, but don't require any real preparation, just putting together. Like for example, a few little crackers with smoked salmon and an olive on top - the kind of savory stuff that -wakes up the tastebuds lol. and can be snacked on before you get to the sit-down part of the meal; and if you are doing alcohol, a little drink to go with it, to gently relax the tensions and get the social warmth kicked into gear.
Make sure your place settings have nice fresh-laundered napkins (or the fancy paper ones are OK; that the glassware sparkles and the flatware is polished up shiney. A candle or two, or some flowers on the table are always a nice touch. In fact I have always said that the best of all ingredients for any guest-meal is the visual. It's about mood-setting. And of course, perhaps the most important ingredient of all, your own relaxed, warm, welcoming, charming confident Self.

Answer 3

The operative word is planning.
You need to figure out what needs to be cooked first and what needs to be cooked last.
Prep your veggies and have your spices available in small dishes to add to the cooking process.
Prepare other parts of the meal while the other is cooking.
Use a timer for meats and baking.
Clean your work area after done with the pans, dishes and cooking utensils.
Try not to get distracted with the phone, television or kids by preparing beforehand.
Lastly accept help when available and finish off the hard work with a glass of wine or iced cold beer for your success.

Answer 4

I start with research for recipes and putting together the menu. Make the grocery list, plan when I need to do what, what order things go in from first to last, so everything turns out at the same time. Then you can relax while cooking and enjoy the meal with the guests.

Answer 5

i don`t no a site but my mom makes barbaque pork its dellicous try it you put the pork in the crock pot let it simmer for about 8 1/2 hours then you put the BQ in there and let that simmmer for about 30 min thats just enough time for your to cook some veggies or some french or garlic bread

Answer 6

Have hot foods HOT and cold foods COLD.
and have it all ready to serve at the same time.

If you can clean up the dirty dishes that you are using
for mixing, stirring together, cooking, etc. ahead of
time, it makes it a lot easier on the dish washing crew.

Answer 7

timing and presentation and taste, it should all get done at the same time, and it should look good and taste good