this post was submitted on 30 Jul 2026
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This is terrible - forces me to scan across and then forget what I'm looking at.
It's contrary to mis-en-place: ingredients listed first, then instructions.
My technical brain does like the visual, this just doesnt working reality, especially as recipe complexity increases.
Mis-en-place format makes sense if you’re a professional or have adopted professional methods.
However, a lot of home cooks/bakers don’t prep everything first and instead grab as they go or “chunk” the recipe steps like in the image.
Preparing all the ingredients before starting is something you learn in school?
That’s direct from Wikipedia and, yes, mis-en-place is taught in culinary schools.
You can certainly use it at home or even apply the principles outside of cooking.
However, I learned to cook in junior high home economics class and “mis-en-place” was not taught. I didn’t learn the term or its meaning until much later after adopting cooking as a hobby.
Unless a home cook has a strong interest in cooking as a hobby there’s lots of terms and techniques they wouldn’t likely know or apply. Think things like an aebleskiver or ~~tamagotchi~~ tamagoyaki pan.
Edit: autocorrect