10 "Cheater" Ways to Get Dinner on the Table in Under 30 Minutes
5. Prep Your Ingredients
If you've ever watched line cooks in a restaurant then you know that the secret to how they churn out all those plates of food so quickly is that their ingredients are prepared, organized and ready to go when they get an order. Chefs call this idea of having all the ingredients ready mise en place. Translated literally, it means "everything in place." This is a great way to approach cooking at home, too—once you've read your recipe, head to the refrigerator and cupboards, pull out all the ingredients you'll need and set them up next to your work space. If it's going to take you a little while to chop and prep, then leave your meat in the refrigerator until closer to when you're ready to put it in a pan. As you prepare ingredients, if you don't have enough room to keep them organized in little piles on your cutting board, transfer them to small bowls.