I agree with Becky, I read the recipe over a couple of times before I start. I particularly pay attention to ingredients that are listed twice (when I copy those to my LC, I always put them only once and add divided, then put the correct amount needed when they are to be used in the procedure/directions.).
However, unless I am prepping several recipes at once or doing a stir fry type meal, I mostly do what is suggested by Sarah. I prep one as the other cooks. I bake that way as well, only prepping ahead if there is a time concern when adding ingredients. CI used this method in The Best 30 minute.
A couple of caveats, though. I bring in fresh herbs from the garden and wash them, so they are dry when I cut them. I check to make sure especially when baking that I have enough of all the ingredients needed. When cooking some of my best recipes have come from realizing I was short or out of one or more ingredients.
Also when using the food processor, there is a time saving order, so I always do it that way. Also do it baking when possible, e.g. beat the whites first in the small bowl, then beat the stuff in the large bowl if using the same beaters.
When making multiple recipes at a time, I do use it, because I need to separate the onions, garlic, etc., needed for each, but cut/process all that is needed for both, then measure and set aside.
Finally when making a meal for company, I like to prep as much as I can early (the night before sometimes) in which case I will have everything ready ahead in case I get interrupted.
Mise en place looks neat and professional, but creates a lot of stuff to wash (we don't use the dw for the 2 of us). Instead, if liquids (e.g. stock, wine) are to be added to dry in a bowl, I measure the wet in a large measuring cup and add the dry to it and mix in the cup. Less to wash. Ditto for melting stuff in microwave, I use a 4 or 8 cup Pyrex and then add stuff to it.
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