Mis en place

[Guest guest]

Hi Group,

I've replied to a few posts, but haven't introduced myself. I'm

Sharon in Vermont. I am a culinary trained chef, retired personal

chef and have been working towards living off our land. I had been

trying to do research into a pre-1900's diets before my brother

recommended NT to me a couple of weeks ago. I recently had a

cholesterol test and my doctor didn't like the results. Now NT is my

culinary bible!

Mis en place is the French culinary term for " Everything in place " ,

the pre-prep phase of cooking. So, how do you do make your menus and

then execute the advance prep, like soaking, sprouting, draining, and

fermenting? Sally says in NT that you need to be thinking several

meals in advance. I think my particular stumbling block is that I am

not familiar yet with the techniques.

Last night I made some terrific wild rice pancakes using spelt flour

for the first time. They were a very nice change from wheat flour.

Open to all advice!

Sharon