Mise en place finally clicked after a 45 minute scramble

I used to think prepping everything first was for fancy chefs, but last Sunday I started chili at 5pm and was still chopping onions at 5:45. Once I diced all the veg and measured the spices into one bowl ahead of time, the whole cook took under an hour and I actually cleaned as I went. Anyone else refuse to do it until you hit one of those nights?

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grant8262mo ago

Did you time yourself the next time to see if you beat it?

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