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Mis-en-place

January 13, 2008 by Joy the Baker 18 Comments

French culinary terms always seem snooty and unapproachable to me.  Mis-en-place is no different, but it’s the concept behind the term that’s important.  Translating into “everything in it’s place” the term has everyday baking signifigance.  Simply stated, in American English, “get all your stuff together before the flour starts flying.”  Soften the butter, get the eggs to room temperature, preheat the oven, measure the flour, leavening, salt, sugar and wet ingredients.  Also have a spatula, towel and greased and floured pan.  When all of that is ready, you know you’ve got all your ingredients in order. You’re not going to find yourself an egg short in the middle of making cake batter.   It’s a helpful trick.  Thank you fancy French culinary people!

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  1. WhileHeWasOut

    January 22, 2014 at 4:25 pm

    Hello Joy from the past, I come from the future (erm, from yesterday’s post). Happy 6th anniversary! Please keep sharing with us your deepest thoughts and blonde brownie recipes :)

    Reply
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  1. Best Pinterest Posts » Year Six says:
    January 21, 2014 at 1:02 am

    […] January I like to go back to the very beginning of Joy the Baker.  The first post.  The post where I’m like… ‘hey, so I guess I’m here and doing this thing […]

    Reply
  2. pumpkin spice ice cream | this abundant life says:
    December 20, 2013 at 12:37 am

    […] heard of the term Mis-en-place? It’s a planner’s heaven and baker’s best friend. Basically, it is a gathering […]

    Reply

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2 Easy No Yeast Bagels⁣
1/2 cup self-rising flour⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)
1 large egg, beaten for egg wash⁣
1/3 - 1/2 cup grated gouda or gruyere⁣
Everything bagel seasoning⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣
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Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣
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In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣
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Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣
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Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣
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Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
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⁣⁣
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