Mise en place.
Sounds pretty fancy, don't it? Mise en place is French for 'putting in place', and pretty much every professional kitchen has everything organized so that the recipe ingredients are all at hand and prepped, which means onions chopped, meat trimmed, etc. Which means, no one is searching for anything at the last minute. Ovens are usually turned on, pans ready to go, water boiling if needed for pasta's or potato's or ...
Now, I'm not always that organized, but I try. I get out all the ingredients for a recipe, put them all in place and take a picture of them for this blog. Like this, the ingredients for Sildesalat all in one place.
Which I have to say has helped me to become better organized, really it has. I try to read through not only the ingredients for a recipe, but also make note of the oven temperature if necessary, cook times, any special pots, pans, everything. I've lately gotten used to using my glasses when reading a recipe.
I mean, just cause I read flour tortillas instead of corn tortillas, does not mean I have a problem. They were still tortillas. So now I double check, mostly.
By having your ingredients all together you're not hunting up anything at the last minute or three. Especially if you're cooking something like Shrimp, which we all know can get over cooked the minute your attention is drawn away.
Go ahead and chop, and trim and measure to your hearts' content. That way you know you have all the ingredients together.
Easy peasy. or is that
Mise en Place.