I didn't always do that, this is very recent. I've starting things and then chopped the aromatics or opened cans and pkgs as I went along.

Things progress much better if everything is prepped, much less likely to burn things or omit things.

Must be from that food network gal that does secrets of a restaurant chef.

 

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depends on what is being prepared


some things I pre - prep for and others I don't

 

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Heh, I thought of her the moment I read this title ;p


I tend to prep for most things, as it does make it easier as you go along.

 

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I usually prep everything. It makes things go smoother. I made a turkey dinner with all the trimmings for Christmas and everything was done on time, at the same time and made it to the table hot. I think it's because I prepped everything and made what I could beforehand.

Silver

 

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oh heck yeah, big meals like thanksgiving I prep alot of it the day before


celery and onions cut for dressing

potatoes peeled

bread broken up for dressing

green beans in the crock (lifts out) and in the fridge

eggs boiled


and a bunch of other stuff too

 

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