LPT: When cooking, separate your ingredients by type, not recipe

I learned this from an old coworker and I don't see it mentioned much, but I think it's super important.<br><br>When cooking, instead of setting aside ingredients as soon as you use them, separate them by type: <br><br>Onions, carrots, celery, potatoes, garlic, etc. <br><br>Chopped meat, dairy, etc.<br><br>Keep them in bowls and labeled containers, it helps when you're making something different later. <br><br>If you're making a complex meal, I've found that it helps so much. I can't really prove this but it just seems to me to be more efficient to cook when you have a solid plan and a solid system for it.